Top Sirloin Steak

Do you get intimidated when you think about cooking steak?  I mean it’s pretty expensive to begin with so you definitely don’t want to mess it up in the cooking process.  Plus everyone likes their steak cooked juuuuust so and if you miss the mark it doesn’t taste good at all.

I’ve practiced and found a fool-proof way to cook this cut of meat that’s great on salads, as a main entree, or in sandwiches and tacos.  It’s inexpensive, freezes well, and cooks to a delicious medium-rare.  I will say it’s chewier than my beloved filet, but this girl cannot afford to eat filet every week but this still cures my craving.

IMG_5713
Inspired by my favorite steakhouses – top sirloin beef with lots of greens.

You’ll probably buy the top sirloin steak in a large pack.  First, cut it into serving size pieces that are around 5 oz. each.  I also trim some of the fat off if it seems excessive.  A little bit or marbling is perfectly fine, but personally I don’t want a huge hunk of fat on there.  You can freeze these in individual portions and just thaw out in the fridge before you are ready to cook (dethaw for a day in the fridge).

Next, heat up a skillet (preferably cast iron) on medium-high for about 5 minutes so it gets nice and hot.  Sometimes I spray zero calorie cooking spray to prevent sticking and other times I use canola oil.  It just depends on how my macros shake out for the day.  I don’t think you can really taste much of a difference and both give you a nice crust, so if I have some extra fats I go for the oil and if not, I use the spray.

Be sure to season both sides of the steak liberally with salt and pepper.  This is the only source of flavor other than the beef so don’t skip this step!

Sear each side for 90 seconds, then flip over and sear each side again for 30 seconds.  If it looks like the sides of the steak aren’t brown enough, you can also brown each side for about 10 seconds each.  I’m always afraid of under cooking so I’m tempted to sear on each side again DO NOT DO THIS.  The meat is cooked I promise 🙂 .

After removing from the heat it is very important to let the steak rest for at least 5 minutes.  Don’t cut into it right away so that it stays juicy!

Hope this helps you incorporate some beef into your diet in a non-intimidating way!

IMG_5746
Spinach, asparagus, feta cheese, kalamata olives, and onion with top sirloin beef.

 

 

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s