Sirloin Steak
$11.97 – $31.12
TOP SIRLOIN STEAKÂ |Â LEAN
Also Known As:Â Boneless Top Sirloin Steak ; Top Sirloin Butt Steak, Boneless; Top Sirloin Center-Cut Steak; Top Sirloin Steak Boneless Cap Off; Top Sirloin Steak Cap Off
A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.
TOP SIRLOIN STEAK, CENTER CUTÂ |Â LEAN
Also Known As:Â Center Cut Sirloin; Top Sirloin, Sirloin Steak, Cap Off
This steak is cut from the cap off Top Sirloin Butt and is a tender and lean cut that is ideal for several cooking methods and dishes.
– Courtesy of beefitswhatsfordinner.com
CAJUN BEEF PEPPER STEAK
INGREDIENTS:
- 1 pound beef Top Sirloin Steak Boneless, cut 3/4 inch thick
- 2 teaspoons Cajun or Creole seasoning blend
- 2 medium green or red bell peppers, cut into quarters
- 2 teaspoons vegetable oil
- 1 package (5.5 to 8 ounces) Cajun or Creole rice mix with seasonings
COOKING:
-
- Press 1-1/2 teaspoons seasoning blend evenly onto beef Steak. Toss bell peppers with oil and remaining 1/2 teaspoon seasoning blend.
- Place Steak in center of grid over medium, ash-covered coals; arrange bell peppers around steak. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness and peppers are tender, turning occasionally.
Cook’s Tip: To broil, place Steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning once.
- Meanwhile prepare rice blend according to package directions, omitting oil or margarine.
- Carve Steak into slices. Serve with peppers and rice.
| Weight | N/A |
|---|---|
| Package Size | Sirloin Steak 1.6 – 2.6 lbs |
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