Beef Brutus Caesar Salad With Sliced Sirloin Steak Recipes

SLICED SIRLOIN STEAK

Steps:

• Season the steak liberally with salt and pepper, and allow to sit at room temperature for 15 to 30 minutes. Meanwhile, heat a grill pan over medium-high heat. Brush the steak with vegetable oil and cook on grill pan, undisturbed for 3 minutes. Flip the steak over and cook until the steak is 130 degrees F for medium rare, about 3 minutes more. Remove to a cutting board, and allow to rest a full 5 minutes before slicing. Cut the steak with a sharp knife against the grain into thin slices. Fan slices out onto a serving platter and top with the Poblano Pesto.
• Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.

COLD SLICED SIRLOIN WITH TOMATOES AND GARLIC

Steps:

• Sprinkle beef with salt and pepper. Melt butter with 1/4 cup olive oil in large pan. Add beef and cook until medium rare, about 20 minutes. Cool for at least 3 hours in the refrigerator.
• Add olive oil, basil, tomato and garlic to a bowl. Mix and let sit for at least 30 minutes. Slice steak as thin as possible and serve with tomato sauce.