Oven Roasted Sirloin Steak With Onion Sauce Recipes

OVEN ROASTED BEEF SIRLOIN TIP ROAST

Steps:

• Preheat oven to 325 degrees.
• Pat the beef dry with paper towels and season with the salt and ground black pepper.
• Add the olive oil and to a large Dutch oven and place over medium-high heat.
• Once the pan is hot, sear the beef on all sides - about 2-3 minutes per side.
• While beef is searing, whisk together the soy sauce, hot coffee, garlic, and oregano.
• Once the beef has been seared, pour the liquid over the beef.
• Push the two bay leaves into the liquid and then surround the beef with the sliced onions.
• Place a lid on the pan and roast in the oven for 4 hours, turning the beef over every 30 minutes. (If the liquid evaporates too much, add 1/4 cup of water.)
• Once cooked, remove the beef from the pot and place it onto a cutting board. Cover the beef with aluminum foil and let it rest for at least five minutes before slicing.
• While the beef rests, place the pot onto a burner and turn the heat to medium-high.
• Whisk together the cornstarch and water. Once the liquid comes to a boil, pour the cornstarch mixture into the pot and whisk to thicken. Turn off the heat.
• Slice the beef, plate with sides and top with the gravy. Garnish and serve immediately.

OVEN ROASTED SIRLOIN STEAK WITH ONION SAUCE

Steps:

• in a small bowl, whisk together the ketchup and soy sauce. Stir in the cider vinegar, maple syrup, and apple cider. Add the garlic powder, paprika and cinnamon, then stir to combine with the liquid ingredients.
• pat dry the steaks, and place them in a large, sealable plastic bag. Pour the marinade into the bag with the steak, and seal the bag. Turn the bag back and forth several times to distribute the marinade and coat both steaks with it. Place the steak in the refrigerator to marinate for a total of 1 to 2 hours. Remove the steak to marinate at room temperature for the final 20 minutes before cooking.
• to 400 degrees at the time you take the steak out of the refrigerator.
• after turning on the oven. Heat the olive oil on medium low in a skillet. Add the onions and the salt. Cook the onions for 15 to 20 minutes, stirring infrequently to let the onions get a chance to brown. They should be starting to get nicely caramelized, indicated by the brownish color, after 15 minutes or so. Keep the onions on low heat until ready for the next step.
• steak: Coat a large, oven proof skillet with oil spray. Place on medium high heat. When the skillet is hot, remove the steak from the marinade bag, shaking excess marinade back into the bag. Reserve the excess marinade. Place the steaks on the skillet, and sear for 1 minute on one side, then turn to brown on the other side for another minute. After browning the steak, move the steak into the preheated oven.
• Roast the steak in the preheated oven (and finish making the sauce while the steak roasts - see next step). Roasting time will vary based on your oven, thickness of the steak and how you like your steaks cooked. I would check the steak at about 8 minutes of roasting time, as sirloin cooks quickly. Our steaks were fairly thick, about 1 1/2 inches thick, and came out medium rare after 10 minutes. When done to your liking, remove the steaks from the oven. Transfer steaks to a platter to rest for a few minutes.
• Pour the reserved marinade from the bag into the pan with the onions. Add the 1/4 cup red wine. Bring the heat up to high to bring the liquid to a boil, then reduce to simmer vigorously for at least 5 minutes. Stir in the butter and the chili powder, and cook until the butter has melted. Keep the sauce warm until ready to serve.
• Slice the steak, plate, and serve topped with the onion sauce. Pass extra onion sauce at the table. Enjoy!

TOMATO AND PEPPER SIRLOIN STEAK

Steps:

• In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

Steps:

• Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
• Heat olive oil in a cast-iron skillet over high heat.
• Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
• Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
• Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
• Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
• Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
• Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
• Carve roast. Serve with onions, mushrooms and gravy.

PAN-ROASTED SIRLOIN WITH ONIONS AND PEPPERS

Steps:

• Rub steak with ground pepper and season with 1/4 teaspoon salt.
• Heat a large, heavy skillet (I use my old cast iron skillet) over medium-high heat; when hot, add 1 tablespoon of the oil, then add the steak.
• Cook about 7 minutes per side for medium-rare; remove from skillet and place on a serving platter, cover loosely with foil and keep warm.
• Pour off any fat from skillet and add remaining 2 tablespoons of the oil; add onions to the skillet, saute about 4 minutes, or until soft and slightly browned; add sliced peppers, garlic and basil; saute about 10 minutes, or until the peppers are soft.
• Add balsamic vinegar and give it a few stirs.
• Slice the steak into 1/2-inch thick, diagonal slices; dump the onion/pepper mixture on top of the steak slices and dig in.

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

TOP SIRLOIN ROAST

Steps:

• Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
• Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
• Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
• Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.