Type what you have

Ingredients

• ✓ top sirloin steak
• panko bread crumb
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Put breadcrumbs in a small bowl.
3. 3 Combine 3 tablespoons olive oil and garlic in a skillet and heat over medium heat until garlic sizzles, 20 to 30 seconds.
4. 4 Strain olive oil into the breadcrumbs and mix to combine to create garlic crumbs. Allow garlic crumbs to cool.
5. 5 Cut the steak into two (8-pounce) portions. Place one of the steaks onto a piece of plastic wrap and fold wrap over to cover meat. Pound with a tenderizer or another heavy object to 1/4 inch thickness. Repeat with the second steak.
6. 6 Season on both sides with salt and pepper.
7. 7 Spoon cooled garlic crumb over the flattened steak to cover the surface up to the edges.
8. 8 Fold over plastic wrap and pound again to drive garlicky breadcrumbs into the steak. Flip steak over and repeat process on the other side.
9. 9 Heat remaining 2 tablespoon olive oil in a skillet over medium-high heat. Once hot, add steak and cook until meat starts to sizzle, 1 to 2 minutes. Reduce heat to medium and cook about 2 minutes per side for medium to medium-rare. An instant-read thermometer inserted into the center should read 130 to140 degrees F (54 to 60 degrees C).
10. 10 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ top sirloin steak
• salt
• black pepper
• bread crumb
• butter
• egg
• butter
• butter
• hot sauce
• water
• green onion

Instructions

1. 1 Place steak between two pieces of plastic wrap and pound to a ¼-inch thickness. Season one side generously with salt and pepper, then sprinkle ½ of the bread crumbs over top. Place the plastic wrap back over the steak and pound a few times with the meat mallet. Repeat to season the other side with salt, pepper, and remaining bread crumbs.
2. 2 Set a pan over high heat. Add 2 tablespoons melted clarified butter and wait until it starts to smoke. Quickly and carefully add steak to the pan and cook for 1 minute. Flip steak and reduce heat to medium-high; cook until you see a little bit of pink juice pool on top of the steak, about 1 more minute. Flip again, turn off the heat, and transfer steak to a warm plate.
3. 3 Let the pan cool for 30 to 60 seconds, then add 1 teaspoon melted clarified butter. Turn heat to medium and add egg. Break the egg white so it's all the same thickness and the yolk is in the center. Add a pinch of salt and cook until egg white is cooked through with brown and crispy edges. Place the egg on top of the steak.
4. 4 Add room temperature butter and hot sauce to the warm pan. Swirl the pan until the butter has melted and emulsified into the hot sauce. Stir in water if sauce is too thick or starts to separate.
5. 5 Spoon sauce over steak and egg, and garnish with chives.

By John Mitzewich

Ingredients

• ✓ top sirloin steak
• rice wine
• egg white
• cornstarch
• soy sauce
• kosher salt
• butter
• green onion
• gochujang
• kosher salt
• vegetable oil

Instructions

1. 1 Whisk rice wine, egg whites, cornstarch, and soy sauce together in a bowl until marinade is very smooth and foamy.
2. 2 Trim silver skin from sirloin steaks. Place steaks between 2 pieces of heavy plastic wrap on a cutting board. Firmly pound steaks with the smooth side of a meat mallet to a 1/4-inch thickness. Transfer steaks to a rimmed plate; lightly season both sides with kosher salt.
3. 3 Pour rice wine marinade over steaks; flip several times to ensure they are well coated on both sides. Cover with plastic wrap. Marinate in the refrigerator for 6 to 12 hours, flipping once or twice while marinating.
4. 4 Combine butter, 2 tablespoons green onions, chili paste, and 1/4 teaspoon salt in a small bowl; taste and adjust ingredients if needed. Set aside at room temperature or in the refrigerator until chili butter is needed.
5. 5 Remove steaks from the refrigerator; toss several times in marinade.
6. 6 Heat vegetable oil in a large nonstick skillet over medium-high heat. Add steaks; cook until medium-rare and meat springs back to the touch, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C).
7. 7 Place steaks on warm plates; rest for 3 to 4 minutes. Top with chili butter and green onions.

By John Mitzewich

Ingredients

• ✓ top sirloin steak
• herb
• green
• lettuce mix
• mango
• avocado
• carrot
• red bell pepper
• yellow bell pepper
• sea salt
• peanut
• lime wedge
• agave nectar
• honey
• peanut butter
• water
• soy sauce
• rice vinegar
• white vinegar
• sesame oil

Instructions

1. 1 Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
2. 2 Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
3. 3 Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

By Beef It's What's for Dinner

Ingredients

• ✓ top sirloin steak
• jalapeno pepper
• lime juice
• garlic
• oregano
• salt
• black pepper

Instructions

1. 1 Combine jalapeños, lime juice, garlic, oregano, salt, and pepper in a blender. Blend until smooth.
2. 2 Place steak in a shallow pan or large resealable plastic bag. Pour jalapeño marinade over steak and turn to coat. Cover the pan or seal the bag; marinate in the refrigerator for 8 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove steak from marinade and cook on the preheated grill to desired doneness, about 5 minutes per side. Discard marinade.

By Sara B

Ingredients

• ✓ top sirloin steak
• worcestershire sauce
• mustard
• water
• long-grain white rice
• olive oil
• sweet onion
• garlic
• pepper

Instructions

1. 1 Mix together Worcestershire sauce and mustard in a medium container. Stir in steak strips until well coated. Cover and marinate in the refrigerator for at least 30 minutes.
2. 2 Meanwhile, place water and rice in a medium saucepan; bring to a boil. Reduce heat, cover, and cook until rice is tender and liquid has been absorbed, about 20 minutes.
3. 3 Heat olive oil in a medium saucepan over medium heat. Cook and stir onion, garlic, and pepper in hot oil until onion is tender. Remove steak from marinade and add to the saucepan. Cook, stirring occasionally, until steak reaches desired doneness, about 10 minutes. Discard remaining marinade. Serve over cooked rice.

By MERRIPAN

Ingredients

• ✓ top sirloin steak
• margarita mix
• salt
• sugar
• garlic
• vegetable oil
• metal skewer
• bamboo skewer
• mushroom
• onion
• red bell pepper
• green bell pepper

Instructions

1. 1 Combine margarita mix, salt, sugar, garlic, and vegetable oil in a bowl or resealable plastic bag. Toss sirloin cubes in marinade and marinate at least 30 minutes.
2. 2 Preheat a grill for medium heat.
3. 3 Assemble skewers, alternating meat with mushrooms, onion, and bell pepper. Brush skewers with marinade, then discard the remaining marinade. Grill skewers to desired doneness, about 10 minutes total for medium.

By chellebelle

Ingredients

• ✓ top sirloin steak
• soy sauce
• sugar
• olive oil
• french fry
• red onion
• orange bell pepper
• habanero pepper
• green onion
• kosher salt
• garlic
• ginger root
• roma tomato
• white vinegar
• cilantro

Instructions

1. 1 Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine.
2. 2 Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
3. 3 Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm.
4. 4 Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve.
5. 5 Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.
6. 6 Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.
7. 7 Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately.

By John Mitzewich