Pan Roasted Sirloin With Onions And Peppers Recipes

Steps:

• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.

Steps:

• Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
• Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

Steps:

• Preheat oven to 200C/400°F.
• Peel the onion and cut into 8 wedges and place in a large bowl.
• Cut the peppers in half, remove the stem, seeds and white pith. Cut into (approx.) 1" pieces and add to the bowl with the onions.
• In another small bowl, mix the next 7 ingredients (from veggie oil to garlic powder). Add chili peppers, if using.
• Pour the spicy mix over the veggies and mix until well coated.
• Tip out onto a baking sheet and spread the veggies out.
• Bake for 30-40 minutes until tender. Toss the veggies around 2 or 3 times while cooking.

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.

Steps:

• For corn relish:
• In a small saucepan, bring vinegar and sugar to a boil, stirring to dissolve sugar. Reduce heat and add garlic, ginger, and thyme. Simmer 10 minutes, until mixture is reduced to 3/4 cup. Remove pot from heat. Heat oil in large saucepan over medium heat. Add onion, red pepper, jalapeño, and salt. Cook, stirring, until pepper softens. Stir in corn and scallions. Cook 2 minutes longer. Add vinegar mixture to corn mixture; simmer 5 minutes. Cool to room temperature in fridge. Stir in chives.
• For pan-roasted sirloin:
• Season steaks with salt and pepper. Sprinkle oil on a nonstick skillet, then wipe it clean. Heat skillet, then add steaks and cook on medium-high heat for 3 minutes until brown on one side; turn steaks and cook 3 minutes more. Add fresh herbs to pan. Continue cooking steaks, turning from side to side, until done (13 to 15 minutes total for medium rare). Remove steaks from skillet and set aside to rest for 10 minutes. Slice and serve with room-temperature corn relish on top.

Steps:

• Preheat oven to 350°. Mix first 4 ingredients., Place roast on a rack in a roasting pan; spread with mustard mixture. Roast until desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 2 hours., Remove from oven; tent with foil. Let stand 15 minutes before slicing.

Steps:

• Place steaks in glass baking dish. Mix 4 tablespoons oil, vinegar and half of garlic in small bowl. Pour over steaks; turn to coat. Marinate 30 minutes at room temperature or refrigerate 3 hours.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion, bell peppers and remaining garlic and sauté 8 minutes. Add broth, increase heat and boil until vegetables are tender and liquid thickens slightly, about 5 minutes. Season with salt and pepper. (Can be prepared 3 hours ahead. Cover and chill.)
• Prepare barbeque (high heat) or preheat broiler. Remove steaks from marinade. Sprinkle with salt and generous amount of pepper. Grill steaks until cooked as desired, about 5 minutes per side for rare. Transfer steaks to platter and let stand 5 minutes. Bring vegetables to simmer. Slice steaks; arrange on platter. Top with vegetables and skillet juices. Sprinkle with cheese and parsley.

Steps:

• Preheat oven to 400 degrees. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat.
• Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme.
• Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut half into very thin slices (reserve remaining half for leftovers). Serve with vegetables.
• Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate.

Steps:

• Cook pasta according to package directions; drain.
• Keep warm.
• Meanwhile, trim fat from steak.
• Cut steak lengthwise in half and then crosswise into 1/8" strips.
• In large nonstick skillet, heat half the oil over medium high heat until hot.
• Add beef and garlic, half at a time, and stir fry 1-2 minutes, or until outside surface is no longer pink; remove.
• Season with salt, pepper to taste and Italian seasoning.
• In same skillet, heat remaining oil until hot.
• Add mushrooms and any combination of bell pepper strips; stir fry 3-4 minutes or until mushrooms are tender.
• Return beef to pan; add sliced parsley and toss.
• Place pasta on platter, spoon mixture on top.
• Sprinkle with cheese.
• Enjoy with a loaf of warm crispy bread, and sliced tomatoes with onions, and a glass or two of Merlot or Pinot Noir.