Spicy Sirloin Steak Recipe
Spicy Sirloin Steak
1 pound boneless beef top sirloin steak, cut 3/4 inch thick
1/2 cup beef broth, unsalted or low salt
1/4 cup balsamic vinegar
2 tablespoon jalapeno pepper jelly
3/4 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
Pinch of salt
2 tablespoon cooking oil
Cut beef steak crosswise into four equal smaller steaks. Combine dry seasoning ingredients, mix thoroughly and rub evenly onto both sides of each steak. Place in refrigerator for one or two hours before cooking.
Heat a large nonstick skillet over medium heat until hot, then add cooking oil. Place steaks in skillet, cook to desired doneness. Then remove steaks from skillet onto a plate and cover with foil to keep warm.
Add broth, balsamic vinegar and jelly to skillet, scrape pan and stir to blend. Cook until browned flavor bits on bottom of pan are dissolved and sauce begins to thicken slightly. Continue cooking for about 4 minutes. Turn off heat. Return steaks to pan, turn meat on both sides to pick up the sauce, place on serving plates.
Makes 4 servings.
You can make your steak go further by cutting the portions into slices and placing on top of a salad of greens, sliced tomatoes, cucumbers, etc. It is filling and does not look stingy.
*Polenta now comes ready-made at your supermarket. It is in a roll like ready-to-bake cookies. Just slice the polenta at least 1 inch thick and heat in skillet with a little oil or butter. Brown on both sides until the polenta is heated through and lightly golden brown. Serve 2 slices polenta per person.
*Jalapeno pepper jelly can usually be found in the condiments section of your supermarket.
*Like good olive oil, good balsamic vinegar is costly. You should buy the best you can afford. Both products can last a long time if used sparingly and stored properly.
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