SUGARED PORK BUNS
Provided by Molly Yeh
Categories main-dish
Time 7h15m
Yield 9 large or 12 medium buns
Number Of Ingredients 25
Steps:
- For the roast pork: Combine the honey, hoisin, soy sauce, rice wine, sesame oil, ginger, five-spice powder and garlic in a nonreactive baking dish large enough to hold the pork snugly. Whisk until smooth and season with pepper. Cut the pork against the grain into 1-inch-thick slices. Add to the marinade and toss to coat. Cover and refrigerate at least 4 hours and up to 8 hours.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
- Drain the meat from the marinade (reserving the marinade) and place on the rack. Roast until the top is lightly caramelized, about 25 minutes. Flip the pieces and roast until the second side is lightly caramelized, about 25 minutes more.
- Meanwhile, pour a few tablespoons of the marinade into a small bowl. Add the cornstarch and whisk until smooth with no lumps. Add 2 cups of the marinade to a small saucepan (discard the rest) and heat over medium. Add the cornstarch mixture to the saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, about 1 minute. Remove from the heat and set aside to cool to room temperature, about 15 minutes.
- Let the pork cool, then chop into small pieces for the filling and put in a medium bowl. Add the thickened, cooled marinade and stir to coat.
- For the dough: Combine the yeast, 1/2 cup warm water (90 to 110 degrees F) and a pinch of sugar in a large spouted measuring cup. Let sit until foamy, about 3 minutes.
- Meanwhile, combine the all-purpose flour, cake flour, granulated sugar and salt in the bowl of a mixer fitted with the paddle attachment. Whisk the milk, vegetable oil and egg into the yeast mixture. Add to the flour mixture and mix with the paddle to make a cohesive dough. Switch to the dough hook and knead, adding a little more flour or water if needed, to make a dough that cleans the sides of the bowl. Knead until the dough is very smooth and springy, 4 to 5 minutes. Knead the dough on a floured counter to bring the dough together. Oil a large bowl and turn the dough to coat in the oil. Cover and let rise until doubled in size, about 1 hour.
- Line 2 baking sheets with parchment. Punch the dough down and divide into 2 pieces. Roll each piece to about a scant 1/4 inch thickness and use a 4-inch ring cutter to cut as many circles as possible. Reroll the dough to cut out 9 to 12 circles total. Fill the center of each with about 1 tablespoon of the filling. Pinch the dough to enclose the filling and make a ball. Put the balls pinched-side down on the baking sheets. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.
- Preheat the oven to 350 degrees F.
- For the topping: Combine the flour, confectioners' sugar, baking powder and salt in the work bowl of a food processor. Pulse to combine. Add the butter and process until crumbly. Add the egg and egg white and process to make a very smooth paste. Transfer to a piping bag fitted with a medium plain tip.
- Once the buns have risen, pipe a spiral of topping on each bun. Bake until the buns and topping are golden, 20 to 22 minutes. Serve warm.
SIRLOIN STEAK WITH GARLIC BUTTER
I have never tasted any other steak that came even close to the ones made with this recipe. If you are having steak, don't skimp on flavor to save a few calories. The butter makes this steak melt in your mouth wonderful.
Provided by Bob Cody
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat.
- In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
- Sprinkle both sides of each steak with salt and pepper.
- Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
Nutrition Facts : Calories 453 calories, Carbohydrate 1 g, Cholesterol 151.4 mg, Fat 32.2 g, Fiber 0.1 g, Protein 37.7 g, SaturatedFat 15.5 g, Sodium 166.8 mg, Sugar 0.2 g
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.
CRUSTED SIRLOIN WITH ROCKIN' PORTOBELLOS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Whisk together horseradish, mustard, garlic, 2 tablespoons black pepper, and 1/4 cup of olive oil in a small bowl. Stir in the panko bread crumbs and set aside. Season the steaks on both sides with coarse sea salt and black pepper. Brush the horseradish bread crumb mixture on 1 side of the sirloin steaks.
- In a large saute pan over medium-high heat, add 2 tablespoons of oil and 2 tablespoons of butter. Sear the steaks for 2 minutes, then turn over and cook for an additional 2 minutes. Remove the steaks to a quarter sheet tray with a rack. Drain the excess oil from the saute pan. Put the steaks in the oven and cook until the breading browns, about 15 to 20 minutes. Remove from the oven and let rest.
- In the same pan that the steaks were seared, add 2 tablespoons of the butter and the thyme. Turn the heat to high and add the portobello mushrooms. Add the salt and pepper and cook until the mushrooms are soft and slightly colored, about 3 to 4 minutes. Stir in a splash of red wine, the beef broth, and a splash of sherry vinegar. Reduce until the liquid just coats the mushrooms. Stir in the remaining 2 tablespoons of butter to give the mushrooms a creamier consistency. Arrange the steaks on serving plates and top with the mushrooms.
GRILLED SIRLOIN WITH PORCINI PASTE
Steps:
- Grind porcini mushrooms to a powder in a coffee grinder or a blender. Transfer to a bowl and add all other ingredients. Stir until fully combined and mixture is a paste.
- Brush the steaks on both sides with the porcini paste. Cover and refrigerate for at least 30 minutes.
- Prepare a medium-hot fire in your grill. Grill the steaks, covered, for 3 to 4 minutes on each side for medium-rare.
SUGARED SIRLOINS
This recipe is from Rachel Ray and it is very good. We used this rub on some filets and they were wonderful.
Provided by Manami
Categories Steak
Time 21m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar, grill seasoning, onion and garlic powder.
- Pat steaks dry.
- Coat completely on both sides with sugar and spice blend.
- Wash up.
- Spray grill or grill pan and cook steaks 10 to 16 minutes, medium rare to medium well doneness.
- Let stand 5 minutes for juices to redistribute and serve.
- Enjoy!
Nutrition Facts : Calories 1027.3, Fat 64.7, SaturatedFat 25.2, Cholesterol 277.7, Sodium 209.1, Carbohydrate 26.8, Sugar 26.5, Protein 79.6
CHINESE FIVE SPICE SIRLOIN
Steps:
- Mix the grapefruit, tomatoes, onion parsley, 1 1/ 2-ounce ginger, oil and vinegar. Season with salt and pepper. Refrigerate until needed.
- Remove all the fat from the sirloin and split the meat in half length-wise. Make an incision at one end of the "eye" and with steel, such as a skewer, make a tunnel hole through the meat without breaking the outer meat.
- Mix remaining ginger with basil and garlic. Using the scallions as plungers, push the basil mixture with the scallions into the center of the sirloin. Coat the outside of the meat with the five-spice powder.
- Roast the sirloin to the desired temperature. Slice the meat into thin even pieces and arrange on a plate beside the grapefruit salad.
SUGARED SIRLOINS
Make and share this Sugared Sirloins recipe from Food.com.
Provided by Sharon123
Categories Steak
Time 21m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill or grill pan to high.
- Mix sugar and steak seasoning. Pat steaks till dry. Coat completely on both sides with sugar and spice blend.
- Spray grill or grill pan and cook steaks 10-16 minutes, medium rare to medium well doneness. Let stand 5 minutes for juices to settle and serve. Enjoy!
Nutrition Facts : Calories 1326.6, Fat 77.3, SaturatedFat 31.2, Cholesterol 456, Sodium 323.9, Carbohydrate 27, Sugar 26.7, Protein 123.5
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
More about "sugared sirloins recipes"
SIRLOIN STEAK RECIPES
From allrecipes.com
TOP SIRLOIN STEAK RECIPE (PERFECT EVERY TIME!)
From wholesomeyum.com
PERFECT PAN-SEARED BEEF SIRLOIN STEAK RECIPE - MASTERCLASS
From masterclass.com
10 EASY SIRLOIN STEAK RECIPES - REAL SIMPLE
From realsimple.com
EASY PAN FRIED PORK SIRLOIN DINNER - WHOLESOME FARMHOUSE RECIPES
From wholesomefarmhouserecipes.com
TOP SIRLOIN RECIPES - TOP SIRLOINS & TOP SIRLOIN IDEAS - SIMPLY …
From simplyrecipes.com
10 BEST GROUND SIRLOIN RECIPES | YUMMLY
From yummly.com
SUGARED SIRLOINS - RECIPES LIST
From recipes-list.com
SUGARED SIRLOINS RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
SUGARED SIRLOINS | PUNCHFORK
From punchfork.com
THE SHORTCUT TO HOMEMADE MILK CANDY - THE NEW YORK TIMES
From nytimes.com
SUGARED SIRLOINS RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #main-dish #beef #barbecue #easy #dinner-party #meat #steak #equipment #grilling #3-steps-or-less
You'll also love