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Receta Pan Seared Sirloin Steaks with Sauteed Onions
by John Spottiswood

Pan Seared Sirloin Steaks with Sauteed Onions

We don't eat a lot of steak, and when we do I normally grill it. My mom used to frequently serve pan seared steaks, generally cheaper cuts like sirloin or london broil. So I thought I'd give it a try and see if I could come up with something competitive with my grill. I started with a base recipe from Cook's Illustrated, and improvised from there. I thought this dish was fantastic, and my boys both said they liked it better than the grilled tenderloins I more frequently serve. The sauteed onions, which I prefer to grilled onions, really added to the flavor. Give this a try when the weather is cold and you'd rather warm your kitchen than be outside tending your grill. You won't be disappointed!

Calificación: 4.5/5
Avg. 4.5/5 8 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: baked potato, rice, pasta, green salad

Wine and Drink Pairings: Cabernet sauvignon

Ingredientes

  • 2 pounds sirloin steak, trimmed
  • Salt and Freshly ground pepper
  • 1/2 tsp cumin (approx)
  • 1/2 tsp paprika (approx)
  • 3 Tbsp olive oil (or vegetable oil)
  • 1 large yellow onion, peeled, halved, and sliced thinly

Direcciones

  1. Heat 2 Tbsp of the oil in a large skillet over medium high heat until just smoking. While oil is heating, pat the steaks dry with paper towels and season both sides with salt, freshly ground pepper, cumin and paprika. I sprinkled the cumin and paprika on so that both sides were lightly covered. I would think this was about 1/2 tsp of each, but possibly a little more or less. Place the steaks on the skillet and cook 2 minutes without moving. Flip the steaks with tongs and reduce heat to medium. Cook about 5 1/2 minutes longer. This may seem like a long time, but it produced beautiful medium rare steaks. If you like our steak medium, try 6 1/2 minutes or longer after flipping.
  2. Transfer the steaks to a large plate or cutting board with tongs and loosely tent with aluminum foil. Let rest for 12 minutes while you prepare the onions.
  3. Add one additional Tbsp of oil to the oil and juices remaining in the pan. Add the onions, spread them out with a spatula as best you can, and sprinkle them liberally with salt, fresh ground pepper, paprika and cumin (just like the steaks). Saute on medium heat, turning frequently with the spatula (and scraping up browned bits from the bottom of the pan), for about 12 minutes until softened and partially caramelized.
  4. Slice the steaks in 1/4 inch slices and serve with pan juices and caramelized onions on top.