Sirloin Steak

Name: Sirloin Steak
Cuisine: American
Ingredients: 2.5 lbs beef top sirloin steak; As needed, seasoned meat tenderizer and pepper; As needed, a little olive oil and a dap of butter

SherryRandall: The Leftover Chronicles @sherrys_chronicles

Benton, Kentucky

I’m all about the steak. I’ve made some really bad steaks in my day. A good steak only needs salt and pepper. But at MY house, ALL steaks need meat tenderizing and a good beating lol I use a tenderizing tool that pierces the meat as well. I also use a bacon press so my crust goes from end to end and my steaks are cooked consistently. Lastly, if you’re doing it indoors, use cast iron!!

I’ll make 2 meals out of this piece of steak.
#mycookbook

SherryRandall: The Leftover Chronicles @sherrys_chronicles

Benton, Kentucky

I’ll make 2 meals out of this piece of steak.
#mycookbook

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Ingredients

2.5 lbsbeef top sirloin steak
As needed, seasoned meat tenderizer and pepper
As needed, a little olive oil and a dap of butter

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Steps

1

Before I cook my steak, I beat the crap out of it with a meat tenderizing tool. I highly recommend getting one of these if you don’t have one.
2

When it’s time to cook your steak, heat a large cast iron skillet on med/high heat. Add the oil and butter and allow to melt. Lay the steak in the skillet and set the bacon press or another skillet on top of the steak.
3

Cook for a good 5 to 6 minutes without moving it. Flip the steak and repeat with the press or the weight.
4

After another 5 or 6 minutes take the skillet off the heat. Take off the weight and transfer to a platter. Allow to sit for several minutes to rest. We like ours medium rare. If you’ve never tried it, have some raw horseradish with that steak. It’s a match made in heaven.

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SherryRandall: The Leftover Chronicles @sherrys_chronicles

on May 05, 2019 20:55

Benton, Kentucky

I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!