HERB BUTTER SERVED ON STEAKS
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. Herb butters are so quick to make and are great to have in the freezer - fantastic to have with vegetables, chicken, lamb chops or just on some toasted ciabatta. They can be made with any herbs - thyme, lemon zest and garlic, or sun-dried tomato, basil and garlic. This dish has summer savory in it, which is a very English herb, is quite strong, and apparently stops flatulence! And is a great substitute for salt and pepper.
Provided by Jamie Oliver
Categories main-dish
Time 2h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
- Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)
- Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.
- Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.
- Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
- To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
- Butter: .
BLACK PEPPER SIRLOIN STEAK
Make and share this Black Pepper Sirloin Steak recipe from Food.com.
Provided by Rhonda O
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Lightly score edges of steak at 1-inch intervals.
- Preheat grill or broiler.
- Combine margarine, parsley, onion,& Worcestershire sauce, pepper and mustard in a small sauce pan.
- Heat stirring continually, over low heat until margarine melts.
- Reserve 1/4 mixture.
- Place steak on grill or broiler.
- Brush wih butter mixture.
- Cook, basting frequently with butter mixture, about 6 minutes per side for medium.
- Place steak on a serving Platter.
- Cut thin slices across the grain.
- Drizzle reserved butter mixture over steak.
HEALTHY HERB-PEPPER SIRLOIN STEAK
At 146 delicious calories a serving this recipe is not only fast but healthy! The rub really complements the beef without masking it's flavors. Good for cheaper cuts of beef and to cut the calories. From Better Homes and Garden's Editor's pick for top ten Healthy Heart Recipes.
Provided by NcMysteryShopper
Categories Steak
Time 29m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir together catsup, black pepper, rosemary, basil, garlic powder, and, if desired, cardamom.
- Coat both sides of steak with catsup mixture.
- Grill steak on an uncovered grill directly over medium coals for 6 minutes. Turn steak; grill for 8 to 12 minutes more or until desired doneness.
- Cut into serving-size pieces. Garnish with fresh rosemary and serve with grilled sweet peppers, if desired.
- To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place steak on grill over drip pan. Cover and grill for 20 to 24 minutes or until desired doneness, turning steak once.
Nutrition Facts : Calories 154.4, Fat 4.7, SaturatedFat 1.7, Cholesterol 68, Sodium 119.3, Carbohydrate 1.5, Fiber 0.1, Sugar 1.1, Protein 25.2
PEPPER SIRLOIN STEAK
Jean Bunders of Wauzeka, Wisconsin is a nutritionist of her county's Department of Aging. She notes, "I got this recipe in a cooking class I attended. Everyone in class really liked it."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut steak into 2-in. x 1/8-in. strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm. , Add green pepper and onions to skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts. , Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more.
Nutrition Facts : Calories 188 calories, Fat 8g fat (0 saturated fat), Cholesterol 29mg cholesterol, Sodium 453mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
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