Sirloin crispy

sirloin crispy

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Jessica Gibson is a Writer and Editor who's been with wikiHow since 2014. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013. wikiHow marks an article as reader-approved once it receives enough positive feedback.

In this case, 92% of readers who voted found the article helpful, earning it our reader-approved status. This article has been viewed 61,705 times. Learn more. You've probably seen inexpensive sirloin tip at the meat counter and wondered how you could enjoy this cut of beef.

Sirloin tip is also called flap meat and this flavorful cut can be prepared on the sirloin crispy top, roasted in the oven, or on the grill. Because the meat is thin, it will cook quickly. Serve the sirloin tips cut into bites or sliced into strips. {"smallUrl":"https:\/\/\/images\/thumb\/2\/2c\/Cook-Sirloin-Tips-Step-1.jpg\/v4-460px-Cook-Sirloin-Tips-Step-1.jpg","bigUrl":"\/images\/thumb\/2\/2c\/Cook-Sirloin-Tips-Step-1.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Trim and cut the meat.

Get out 1 pound (453 g) of sirloin steak and use a sharp knife to carefully trim away any visible fat. Cut the trimmed steak into strips that are less than 1-inch (2.5 sirloin crispy wide.

sirloin crispy

Turn the strips about 90 degrees and cut the strips into bite-sized cubes. [1] X Research source • If you find more fat or silver membrane as you're cutting, trim it away. • You may be able to buy pre-cut beef tips at the meat counter. {"smallUrl":"https:\/\/\/images\/thumb\/6\/6a\/Cook-Sirloin-Tips-Step-2.jpg\/v4-460px-Cook-Sirloin-Tips-Step-2.jpg","bigUrl":"\/images\/thumb\/6\/6a\/Cook-Sirloin-Tips-Step-2.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Season the meat and heat a skillet.

Sprinkle the sirloin tip bites with lots of kosher salt and ground pepper. Use your fingers to stir the meat around so it's all coated. Set the meat aside and place a skillet on the stove. Turn the skillet on to sirloin crispy heat and turn on the stove's ventilation fan. [2] X Research source • If you don't have a ventilation fan, try to open a window in your kitchen because the sirloin tips will smoke a lot when they begin to cook.


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\n<\/p><\/div>"} {"smallUrl":"https:\/\/\/images\/thumb\/3\/36\/Cook-Sirloin-Tips-Step-4.jpg\/v4-460px-Cook-Sirloin-Tips-Step-4.jpg","bigUrl":"\/images\/thumb\/3\/36\/Cook-Sirloin-Tips-Step-4.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-4.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Saute the sirloin tips.

Put about half of the seasoned steak bites into the hot skillet. They should be in a single layer. Let the meat cook for 30 to 45 seconds before you stir it around. [4] X Research source • Don't worry when the meat sizzles loudly in the pan. This just means that the skillet is hot and browning the meat. {"smallUrl":"https:\/\/\/images\/thumb\/a\/a8\/Cook-Sirloin-Tips-Step-5.jpg\/v4-460px-Cook-Sirloin-Tips-Step-5.jpg","bigUrl":"\/images\/thumb\/a\/a8\/Cook-Sirloin-Tips-Step-5.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-5.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Turn the sirloin tips and finish cooking them for another 30 seconds.

Use a spatula to scoop up and flip over the sirloin tips in the pan. Ensure that the tips are in sirloin crispy single layer so they cook evenly.

sirloin crispy

Saute the sirloin tips for another 30 to 45 seconds. [5] X Research source • The outside of the bites should be browned and crispy while the inside will be slightly pink and tender.


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\n<\/p><\/div>"} Rest the sirloin tip bites.

Transfer the steak bites to a serving plate and saute the rest of the seasoned steak bites. Carefully pour any browned butter that's left in the skillet over the sauteed sirloin tip bites.

Let them rest for a few minutes and then serve them. [6] X Research source • The bites will finish cooking as they rest. This is why it's important to avoid overcooking them in the skillet. {"smallUrl":"https:\/\/\/images\/thumb\/4\/4d\/Cook-Sirloin-Tips-Step-7.jpg\/v4-460px-Cook-Sirloin-Tips-Step-7.jpg","bigUrl":"\/images\/thumb\/4\/4d\/Cook-Sirloin-Tips-Step-7.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-7.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Salt and rest the sirloin tip.

Get out a 2 1/2 pound (1.1 kg) sirloin tip roast. Sprinkle 1 teaspoon of salt over the sirloin and use your fingertips to rub the salt evenly into the meat. Wrap the sirloin in plastic wrap and put it in the fridge for the day or up to overnight.

[7] X Research source • While you can skip this step if you're short on time, it will improve the flavor and texture of the sirloin tip. {"smallUrl":"https:\/\/\/images\/thumb\/7\/76\/Cook-Sirloin-Tips-Step-8.jpg\/v4-460px-Cook-Sirloin-Tips-Step-8.jpg","bigUrl":"\/images\/thumb\/7\/76\/Cook-Sirloin-Tips-Step-8.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-8.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Bring the sirloin tip to room temperature and preheat the oven.

Remove the sirloin from the fridge and let it sit at room temperature for at least an hour. Unwrap the roast and pat it dry with paper towels. Turn on the oven to 250 degrees F (120 degrees C). [8] X Research source • Bringing the sirloin tip to room temperature will prevent it from cooking too quickly on the outside while the inside remains underdone. {"smallUrl":"https:\/\/\/images\/thumb\/a\/ad\/Cook-Sirloin-Tips-Step-9.jpg\/v4-460px-Cook-Sirloin-Tips-Step-9.jpg","bigUrl":"\/images\/thumb\/a\/ad\/Cook-Sirloin-Tips-Step-9.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-9.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Sear the sirloin tip.

Pour 1 tablespoon (14 g) of olive oil into a cast-iron or heavy skillet. Sirloin crispy the oil on medium-high so it begins to smoke a little. Lower the sirloin tip into the sirloin crispy skillet and brown it for 3 minutes.

Carefully turn it over and brown the other side for 3 minutes. [9] X Research source • The sirloin won't be finished cooking, but searing will give the sirloin a rich, caramelized flavor. {"smallUrl":"https:\/\/\/images\/thumb\/a\/ab\/Cook-Sirloin-Tips-Step-10.jpg\/v4-460px-Cook-Sirloin-Tips-Step-10.jpg","bigUrl":"\/images\/thumb\/a\/ab\/Cook-Sirloin-Tips-Step-10.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-10.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Combine the spices and rub them over the sirloin.

Measure all of your spices and place them in a small bowl. Stir them together until they're combined and rub them evenly over the seared sirloin. You'll need: [10] X Research source • 1 teaspoon of pepper • 2 teaspoons of dried oregano • 2 teaspoons of dried basil • 1½ teaspoons of crushed red pepper or chili pepper flakes • 3 larges cloves of minced garlic {"smallUrl":"https:\/\/\/images\/thumb\/2\/2b\/Cook-Sirloin-Tips-Step-11.jpg\/v4-460px-Cook-Sirloin-Tips-Step-11.jpg","bigUrl":"\/images\/thumb\/2\/2b\/Cook-Sirloin-Tips-Step-11.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-11.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Roast the sirloin tip.

Stick an oven-safe meat thermometer into the seasoned sirloin and put the meat in a roasting pan or tray. Put the sirloin in the preheated oven and bake it for 1 hour and 20 minutes. The temperature of the roast should be between 120 degrees F (50 degrees C) for rare or 130 degrees F (55 degrees C) for medium. [11] X Sirloin crispy source • If the sirloin is larger, you might need to add more time. {"smallUrl":"https:\/\/\/images\/thumb\/3\/36\/Cook-Sirloin-Tips-Step-12.jpg\/v4-460px-Cook-Sirloin-Tips-Step-12.jpg","bigUrl":"\/images\/thumb\/3\/36\/Cook-Sirloin-Tips-Step-12.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-12.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Rest the roast and check the temperature again.

Turn off the oven and leave the sirloin in the oven to finish cooking as it rests. Leave the roast for 30 to 40 minutes so the temperature of the sirloin increases by about 10 to 20 degrees. [12] X Research source • Avoid opening the oven door because this will let too much of the heat out and the steak won't finish cooking.


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\n<\/p><\/div>"} Slice and serve the roast sirloin tip.

Remove the sirloin from the oven once it's done to your liking. Let it sit at room temperature for 10 to 15 minutes before you slice it. Slice the sirloin tips into thin strips before you serve them. [13] X Research source • Consider serving the roast sirloin tip with green beans, rice, or steamed vegetables. {"smallUrl":"https:\/\/\/images\/thumb\/b\/b1\/Cook-Sirloin-Tips-Step-14.jpg\/v4-460px-Cook-Sirloin-Tips-Step-14.jpg","bigUrl":"\/images\/thumb\/b\/b1\/Cook-Sirloin-Tips-Step-14.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-14.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Grind the toasted spices.

Put the toasted spices into a mortar or spice grinder. Use the pestle or grind the spices until they're crushed into coarse pieces. You'll need to combine: [14] X Research source • 1 tablespoon of toasted whole black peppercorns • 1 teaspoon of toasted coriander seed • 1 teaspoon of toasted fennel seed • 1 teaspoon of toasted cumin pods • 1 teaspoon of red pepper flakes • 1/2 teaspoon of dried oregano {"smallUrl":"https:\/\/\/images\/thumb\/f\/fc\/Cook-Sirloin-Tips-Step-15.jpg\/v4-460px-Cook-Sirloin-Tips-Step-15.jpg","bigUrl":"\/images\/thumb\/f\/fc\/Cook-Sirloin-Tips-Step-15.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-15.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Make a spice rub and coat the sirloin.

Transfer the coarsely ground spices into a small bowl and add sirloin crispy medium cloves of minced garlic and 2 tablespoons sirloin crispy g) of vegetable or canola oil.

Stir the spice rub together using a fork and rub this evenly over a 2 to 2 1/2 sirloin crispy (900 g to 1.1 kg) sirloin tip. [15] X Research source {"smallUrl":"https:\/\/\/images\/thumb\/0\/0e\/Cook-Sirloin-Tips-Step-16.jpg\/v4-460px-Cook-Sirloin-Tips-Step-16.jpg","bigUrl":"\/images\/thumb\/0\/0e\/Cook-Sirloin-Tips-Step-16.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-16.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Heat a grill to high heat.

Turn a gas grill on to high or prepare a charcoal grill. If you're using charcoal, dump the hot coals on one half of the grate to make 2-zones of heat. The grill should be hot and ready to use about 5 to 10 minutes before you're ready to grill the sirloin.

sirloin crispy

{INSERTKEYS} [16] X Research source {"smallUrl":"https:\/\/\/images\/thumb\/5\/57\/Cook-Sirloin-Tips-Step-17.jpg\/v4-460px-Cook-Sirloin-Tips-Step-17.jpg","bigUrl":"\/images\/thumb\/5\/57\/Cook-Sirloin-Tips-Step-17.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-17.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Salt the sirloin and grill it for 8 to 10 minutes.

Sprinkle the seasoned sirloin with kosher salt. Put it directly over the coals and grill the steak for 8 to 10 minutes. You should use tongs to turn the sirloin frequently so it cooks evenly. Stick a thermometer in the sirloin to check the temperature. It should register 125 degrees F (50 degrees C) once it's finished cooking.

[17] X Research source {"smallUrl":"https:\/\/\/images\/thumb\/2\/2f\/Cook-Sirloin-Tips-Step-18.jpg\/v4-460px-Cook-Sirloin-Tips-Step-18.jpg","bigUrl":"\/images\/thumb\/2\/2f\/Cook-Sirloin-Tips-Step-18.jpg\/aid9035089-v4-728px-Cook-Sirloin-Tips-Step-18.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"} Rest and slice the sirloin.

Remove the sirloin tip from the grill and place a piece of foil over the meat. Let it rest for 5 minutes so it finishes cooking. Use a sharp knife to slice the meat into thin strips. Turn the strips 90 degrees and and cut the strips into bites. Serve the grilled sirloin tips immediately.

[18] X Research source • You can serve the grilled sirloin with grilled vegetables and crusty bread. This article was co-authored by wikiHow staff writer, Jessica Gibson. Jessica Gibson is a Writer and Editor who's been with wikiHow since 2014. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History.

Jessica also completed an MA in History from The University of Oregon in 2013. This article has been viewed 61,705 times. 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.

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• Articles • • • Kobe & Wagyu • The Complete Guide to Beef Cuts • All About Aging • USDA Prime & Grades of Beef • Where Does Your Beef Come From • • Top Ten Chicago Steakhouses • Cooking Techniques • Product Cooking Instructions • Cooking Roasts • Cooking Steak • • Search Articles Search for: Search • Try Our Wagyu Filet Mignon • Recipes • • • Steak • Buy Steak • Poultry • Buy Chicken • Roasts • Buy Roasts • Seafood • Buy Seafood • • Holiday • Give Steak U T-Shirts • Seasonal Recipes • Buy Gift Baskets • Strauss Grass Fed • • Search Recipes Search for: Search • Give our Gourmet Gift Assortment • Cooking Guides • Ribeye • How to Cook Ribeye Steak • How to Cook Tomahawk Steak • Ribeye Reverse Sear Method • How to Season Ribeye Steak • Filet Mignon • How to Cook Filet Mignon Steak • How to Broil Filet Mignon • Reverse Sear Filet Mignon • How to Cook Filet Mignon in the Oven • Filet Mignon: The Ultimate Cooking Guide • Your Guide to Filet Mignon Nutrition • Porterhouse • How to Cook Porterhouse Steak • How to Grill Porterhouse Steak • Porterhouse Nutritional Facts • Strip Steak • How to Cook Strip Steak • New York Strip Steak Nutritional Facts • Flat Iron • How to Cook Flat Iron Steak • Grilled Flat Iron Steak • Flat Iron Steak Nutritional Facts • Other • How to Cook Picanha Steak • How to Cook Skirt Steak • How to Cook Flank Steak • T-Bone • How to Cook T-Bone Steak • T-Bone Nutritional Facts • Top Sirloin • How to Cook Sirloin Steak • Top Sirloin Nutritional Facts • Steak U TV Photo by Kyle Mackie on Unsplash Sirloin steak is a steakhouse staple.

But what makes it so special? For starters, several cuts of steak come from the sirloin area of a cow, so there’s plenty of sirloin to go around.

Therefore, it isn’t the priciest steak on the menu, but it still has just about everything you could want in a steak in terms of flavor and texture. This ultimate cooking guide for sirloin steak provides all the information you need to know about cooking this cut of beef in the oven, on the grill, in a pan, or with other cooking methods.

Become a connoisseur of sirloin steak right in your own kitchen. Table of Contents • What is Sirloin Steak • What Cut of Beef is Sirloin Steak • 6 Ways to Cook Sirloin Steak • Grilling Sirloin Steak • Grilling Sirloin Steak on Skewers • Pan-Seared Sirloin Steak • Cooking Sirloin Steak in the Oven • Reverse Sear Method for Sirloin Steak • Sirloin Sous Vide • Seasoning Sirloin Steak • Marinating Sirloin Steak • Pan-Seared Sirloin Steak • Ingredients • Instructions • Additional Information • Cooking times • Measuring Doneness • Everything You Need to Know About Cooking Sirloin Steak • Related posts: What is Sirloin Steak Sirloin steak gets its name from the part of the cow it’s cut from, the sirloin.

This steak is a more affordable option than some pricier cuts at steakhouses and butcher shops, like ribeye and New York strip. Still, it’s a popular cut for the grill because it maintains its shape well and has a strong beef flavor. What Cut of Beef is Sirloin Steak X Sirloin steak comes from a part of the cow that’s also known as the sirloin. It sits on the back of the animal toward the rear, right by the tenderloin and behind the short loin, where you’ll find other popular cuts like the T-bone and porterhouse.

The sirloin area is actually split into two parts, top sirloin and bottom sirloin. The meat from top sirloin is what you probably hear about most. {/INSERTKEYS}

sirloin crispy

It’s more popular because it’s great sirloin crispy quick cooks, like pan-searing and grilling, remaining tender and flavorful. Bottom sirloin cuts are a sirloin crispy more muscly, so they work better for long cooks, like roasting or braising. 6 Ways to Cook Sirloin Steak Like many cuts of beef, sirloin steak works well with various cooking methods. Grill it, sear it, pop it in the oven — just about any cook will do.

Still, it’s good to familiarize yourself with a few key points about each cooking method with sirloin steak for the best results. X Sirloin crispy getting started with any of the following cooking methods, be sure to pull your steak from the refrigerator 45 minutes before you’re ready to cook it. Salt the steak generously on all sides and let it sit at room temperature. This process creates a brine that keeps the sirloin crispy of the steak crisp when seared and the inside juicy and sirloin crispy.

Grilling Sirloin Steak • Brush grill grates with olive oil and preheat the grill to medium-high heat. • Season steaks with more salt, if desired, and pepper. • Place sirloin steak on the area of the grill with the most heat. Sear for 2-3 minutes. • Flip to the other side with tongs and sear for 2-3 minutes. • Move steak to an area of the grill with lower heat for another 2-8 minutes, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature. • Remove from heat and place on a foil-tented plate to rest for 5-10 minutes.

Grilling Sirloin Steak on Skewers If you’d like to skewer your sirloin steak instead, first cut the steak up into one-inch chunks.

Slide them onto skewers with your choice of vegetables. Then, place the skewers on the grill for about 5-10 minutes sirloin crispy cooked through, occasionally turning to brown the meat.

Let rest for five minutes before serving. How Long Should You Grill Your Steaks? Pan-Seared Sirloin Steak • Preheat a cast-iron skillet with one tablespoon of butter over medium-high heat. • Season steaks with more salt, if desired, and pepper. • Carefully place steaks in the skillet and sear for 2-3 minutes. • Flip sirloin steaks to the other side using tongs and sear sirloin crispy another 2-3 minutes. Spoon melted butter over the steaks occasionally while searing. • If needed, lower the heat and continue cooking until your steaks reach the desired internal temperature.

• Put steaks on a plate, tent with foil, and rest for 5-10 minutes. Cooking Sirloin Steak in the Oven • Preheat oven to 400 degrees. • Preheat a cast-iron skillet over medium-high heat with one tablespoon butter.

• Season steaks with additional salt, if desired, and pepper. • Add steaks to skillet and sear on each side for 2-3 minutes until browned.

Spoon butter over steaks while searing. • Place skillet on a middle rack in the oven. Bake for 5-15 minutes, depending on your desired level of doneness (remove from heat at 120-125 degrees for medium-rare). • Put steaks on a foil-tented plate and rest for 5-10 minutes.

Reverse Sear Method for Sirloin Steak • Preheat oven to 225 degrees. • Season steak with extra salt (optional) and freshly ground black pepper. • Place steak on a baking tray and put in the oven. Roast for 45-60 minutes, depending on your desired doneness level (remove at about 115 degrees for medium-rare). • Preheat cast-iron skillet over medium-high heat with one tablespoon of butter.

• Add steaks to the skillet and sear on each side for 2-3 minutes, spooning butter over the steaks continuously. • Rest on a foil-tented plate for 5-10 minutes. Enjoy! Sirloin Sous Vide • Set your precision cooker to 120 degrees for a medium-rare steak (or 125 if you’re not searing the steaks after).

• Season steaks with additional salt, if desired, and pepper. • Place steaks in a vacuum-sealable bag with your choice of herbs, like thyme or rosemary, and seal. Or, use a food storage bag with as much air removed as possible.

• Add the bag to the water so that the steaks are entirely submerged. Cook for 1-2 hours, depending on thickness (about one hour per inch of thickness). Remove from water and bags. • Preheat a skillet with one tablespoon of butter over medium-high heat. • Sear the steaks for 1-2 minutes on each side until golden brown, spooning the butter over them. • Rest for 5-10 minutes on a foil-tented plate before serving.

Learn to Cook Steak Sous Vide Seasoning Sirloin Steak Sirloin steak almost always cooks its best with a generous seasoning of salt prior to cooking and resting at room temperature. Add a sprinkle of freshly ground black pepper just before cooking for a little extra flavor. Add your favorite steak seasoning or a mix of steak-friendly spices and herbs, like thyme, rosemary, and garlic salt, for a heavier, bolder flavor. You can also brush a small amount of Worcestershire sauce on all sides of the steak for a flavor boost.

Guide to Steak Seasoning Marinating Sirloin Steak Another way to add flavor to beefy sirloin steak is with a marinade. This method is best if you’re baking, searing, sirloin crispy grilling your steak, as the marinade can help you get a crispy outer sear on the meat. If marinating, do so for at least four hours or overnight if possible.

sirloin crispy

Mix Worcestershire sauce, soy sauce, olive oil, lemon juice, garlic salt, black pepper, minced garlic, basil, and parsley for a basic steak marinade. Cover the steak completely with the marinade in a food storage bag and leave it in the refrigerator until you’re ready to cook.

Remove steaks from the pan and place them on a foil-tented plate to rest for 5-10 minutes. Spoon butter over steaks before serving. Additional Information You now know the basics of cooking sirloin on the grill, pan, and other popular cooking methods.

Use the following information as a handy quick reference guide. Cooking times Each of the above cooking methods takes a different amount of time to complete. Here’s a glance at sirloin steak cooking times to help you decide which method is best for today’s meal: • Grill: 20-25 minutes • Pan-Sear: 10-15 minutes • Oven: 20-25 minutes • Reverse Sear: 50-70 minutes • Sous Vide: 1-2 hours Measuring Doneness A steak sear can be a little deceiving because a browned outside doesn’t sirloin crispy lead to a cooked inside.

Use a digital meat thermometer to make sure your sirloin steak gets cooked to the right temperature for you. For medium-rare steak — the golden standard — remove sirloin from the heat when it reaches 120-125 degrees in its thickest part.

It’ll continue cooking a bit more during the resting period to come to its final temperature of 130-135 degrees. Ultimate Steak Doneness Guide Everything You Need to Know About Cooking Sirloin Steak Ready to cook sirloin steak at home? This cut is relatively simple to perfect on the grill, in a pan, sirloin crispy, or even sous-vide style. For top-notch hand-cut and hand-selected sirloin steak that you can order online to ship to your house, browse Chicago Steak Company’s sirloin steak selection.

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Steak is an expensive choice both in a restaurant and when cooked at home, and lacking the know-how of the trained chef to decide when sirloin crispy is done can make the whole process quite daunting. It's important to sirloin crispy a good sirloin steak recipe first and foremost, but there's a wealth of handy hints and tips out there that will help you nail that perfect steak.

A lot goes into cooking the best-ever sirloin steak – you need to think about using the right pan, cooking at the right temperature, and for the right amount of time.

Sirloin crispy there's the question of seasoning. Do you season an hour before cooking, or just before it goes in the pan? The latter is the most reliable way to get the flavour you want, but the former is still perfectly reasonable.

Salting long before you cook will cure the surface of the steak, giving you even more flavour – just make sure you wipe off any excess moisture before you cook. As a general rule, we would avoid using pepper until after the steak is cooked – if your pan is hot, the pepper will burn and taste acrid, so best to add it afterwards.

One of the most important things to remember before cooking a sirloin steak is to make sure it comes to room temperature before it goes anywhere near the pan. If you cook a steak straight from the fridge, the inside will be cold and take much longer to cook, and it'll likely still be raw by the time the sirloin crispy of your steak is done. An optimum thickness sirloin crispy a steak is between 3cm and 4cm, any thinner than this proves tricky not to overcook.

In terms of oil, it is best to use a flavourless oil with a high smoking point such as groundnut or vegetable oil. If you want to add the richness with butter, do so after you've flipped the steaks, and baste the steak with the gorgeous foaming butter as it cooks.

Try adding herbs such as rosemary or thyme and garlic when you add the butter for an extra flavour dimension. The length of time you cook your steak completely depends on personal preference.

A 3-4cm thick steak cooked from room temperature will take a minute or so on each side with a few minutes in the oven to warm through the middle – the most important thing is to get a good sear on the exterior without overcooking the inside. Learning to tell if a steak is cooked by feel is the best way for most cooks, which can by done by gently prodding the pad underneath your thumb and comparing it with the meat. When your palm is open it will feel like a blue steak, whereas bringing your thumb over to touch just sirloin crispy your little finger will feel like a well done steak; in between is medium and so on.

The final thing to remember when cooking sirloin steak is the importance of resting time. When the steak is cooked it needs time for the muscle fibres to relax – cutting into it straight away will result in those delicious meat juices bleeding onto the plate. Rest the steak for about five minutes and the meat will relax and reabsorb all those juices, giving you a tender, juicy steak.

There are endless classic sides that work wonderfully with steak. Perfecting your chips is always a good move for a cosy sirloin crispy in, or take it to another level of feasting with some deeply decadent macaroni cheese. Sirloin doesn't just have to stick to its usual steakhouse accompaniments, though. For a cheffier take on your steak, sirloin crispy Merlin Labron-Johnson's stunning sirloin recipe, served with charred tropea onions and a tangy pickled walnut salsa verde.
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See my privacy policy for details. How to cook a perfect top sirloin roast or a sirloin tip roast! Both types of sirloin roasts can be tough to cook properly, so here is a way to cook it so that it's tender and delicious!

For more great beef roast dinners, why not learn how to make this Herb and Garlic Stuffed Eye of Round Roast Recipe? Or this Classic 3 Ingredient Slow Cooker Pot Roast instead? How to Cook a Top Sirloin Roast Perfect Top Sirloin and Sirloin Tip Roast Sirloin is an infamously tricky piece of meat to cook properly.

It has an unfortunate tendency to rcook id not done right and taste like tough, chewy shoe leather. The trick, however, is to get the temperature right. You want to carefully control the temperature the meat cooks at, both to help control browning and to ensure it doesn’t overcook. Some deliciously insulating and flavorful seasoned butter and a handy instant-read thermometer should be all you need to make a delicious and hopefully entirely edible top sirloin roast. Top Sirloin or Sirloin Tip Roast Ingredients Make sure you look at sirloin crispy recipe card at sirloin crispy very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Sirloin roast – sirloin tip or top sirloin both work in this recipe • Butter • Some of your favorite seasoning • Carrots, potatoes, and onions cut into large chunks How To Make a Top Sirloin or Sirloin Tip Roast • Prepare your sirloin roast by removing it from its packaging at least one hour in advance • Combine the butter and seasoning together • Cover the top of the roast with the butter mixture • Place the vegetables in the bottom of the roasting tray, and roast at 450 Fahrenheit • Turn the temperature down to 325 Fahrenheit, and then cook until your sirloin roast hits 10 degrees before you reach your desired temperature • Aim for between 120 and 140 Fahrenheit, and once you are 10 degrees before that, remove and let cool for 20 minutes before serving What Seasonings To Use For This Recipe?

The seasoned butter is really the key in this recipe. It not only flavors the meat with some tasty butter, but it also helps keep the meat moist and enjoyable. You need to pick a really sirloin crispy seasoning blend to help flavor it; however, other the meat will end up tasting like nothing but butter. Despite how good that might sound, some kind of flavorful spice mix is necessary; any of the pre-made mixes at the supermarket work great here, such as garlic and herb or even just plain Italian seasoning.

Feel free to play around with your own preferred blend of seasonings as well – mix some dried garlic and a few different dried herbs, or just take any kind of seasoning that you like and mix it all together!

Tips and Tricks for CookingTop Sirloin and Sirloin Tip Roast Almost any sirloin roast is basically guaranteed to end up overcooked and tough unless you use some really good temperature control. First of all, the amount of time your sirloin roast will spend in the oven is going to entirely depend on its weight.

sirloin crispy

You want to cook for about 20 minutes per pound of the meat, but that is also going to depend on the quality of your oven and how well it evenly distributes its heat. The idea behind setting the oven really hot and then reducing it to 325 is that it lets the outside brown really nicely without burning, and then the remaining lower temperature can help the meat to more gently come up to the proper internal temperature.

The final temperature you want for your roast is going to entirely depend on what kind of meat you want. For a nice rare top sirloin crispy roast, aim for the final temperature to be around 120 Fahrenheit. For a more tender medium-rare, shoot for about 130 Fahrenheit.

sirloin crispy

Of course, you want to be pulling it from the oven and resting it a full 10 degrees before your target temperature. Don’t worry about accidentally undercooking the meat when you pull it out early; the carryover heat will continue to cook the roast as it sits, resulting in perfectly cooked beef every time.

Temperature Guidelines for Roasting Sirloin Prime Rib Roasting Internal Temperatures Blue in the middle– 110 degrees – when the middle of the roast still “quivers” Rare- 120-125 degrees in the middle Medium-rare– 125- 135 degrees in the middle Medium – 135- 140 degrees in the middle. You usually don’t sirloin crispy it cooked this much as you lose the tenderness that prime rib is known for. Medium Well-140- 150 Well-done– 155 + Looking for more delicious Beef recipes?

Try these out: • Instant Pot Mississippi Pot Roast • Corned Beef and Cabbage • Christmas Dinner: How To Cook a Prime Rib Roast Enjoy! Love, Karlynn I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies.

Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table! Learn more about me Site Index Beef How-To Roast beef Sirloin Top sirloin Reader Interactions This site and the recipes are unusable due to the insane amounts of popups, overlays, and inline ads.

It’s absurd. I spent 5 minutes trying to read the recipe on a mobile device and couldn’t get a glimpse. Even as I write this sirloin crispy 2 different popups came over where Sirloin crispy was trying to type. This is absurd.

• Stephanie says 1 month ago I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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sirloin crispy

I don’t always eat beef but when I do, it definitely has to be crispy. Am I right or am I right? And you know what?

You can skip the takeout and make this right at home. I promise. It’s better than restaurant-quality by a mile, hands down. And you get to use less oil. Even with the less oil, that crispiness is out of this sirloin crispy The secret ingredient is the cornstarch.

• 1 cup peanut oil • 1 pound sirloin steak, sliced into thin strips • 4 tablespoons cornstarch, divided For the sauce • 1/4 cup reduced sodium soy sauce • 1/4 cup brown sugar, packed • 2 tablespoons freshly squeezed orange juice • 2 tablespoons rice vinegar • 2 cloves garlic, minced • 1 tablespoon freshly grated ginger • 1 tablespoon Sriracha, sirloin crispy • 1 teaspoon sesame oil sirloin crispy 1 teaspoon sesame seeds • 1 green onion, thinly sliced • Heat peanut oil in a large stockpot or Dutch oven over medium heat.

• In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch.

Add remaining 2 tablespoons cornstarch before adding to the stockpot. • Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate. • In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine. • Serve immediately, garnished with sesame seeds and green onion, if desired.

Rated 5 out of 5 Absolutely delicious! I can’t believe this Italian girl could make this and have it taste so good and authentic. I did not have peanut oil so i ground up some cashews and substituted olive oil for the peanut oil.

Steamed broccoli and added to it right before serving and sprinkled diced scallions on as a garnish. Thank you!! • Rated 5 out of 5 This was really delicious. I followed the directions exactly except that I used vegetable oil and doubled the recipe. I used an All Clad stainless (NOT non-stick) Dutch oven to cook the meat and it worked out great. I had enough food for 4 people when I doubled the recipe with maybe half a cup or a cup of meat sirloin crispy over.

I served the dish with basmati rice and broccoli. My only question is whether its supposed to stay real crispy once you toss it in the sauce. My meat was crispy until I tossed it in the sauce, and then it became much less so. It was still yummy, but I’m not sure if sirloin crispy supposed to happen.

Thank you for another wonderful recipe Chungah! • The best I’ve had and easy! Used flat iron steak, bc that’s what I had on hand. Substituted cashews for sesame seeds bc I didn’t have any. Steamed broccoli was added just bc. Served over packaged precooked brown quinoa rice bc I forgot to make jasmine rice. I’m done searching this recipe, this is fantastic! • Rated sirloin crispy out of 5 I used round steak that I marinated in sesame oil, soya and garlic for 8 hours and used it instead of sirloin.

It was amazingly good! Love the sauce! I used fresh green onions from my garden to top the dish! Now I know what to do with the rest of the round steak in my freezer. Thank you!!! • This dominant taste by far in this is ginger. I sprinkled a little more garlic and a little salt on afterwards, dotted with more sriracha, sirloin crispy liked that taste better. If you’re a big fan of ginger, this might be more to your liking.

Next time I will cut down on it a little – but it’s a recipe I’ll be making again 🙂 • I’ve been searching for an easy sesame beef recipe for months to mimic the amazing dish I had at a local restaurant. Sirloin crispy to say, this exceeded my expectations! Tastes JUST LIKE the $20 meal, but so much easier. Added steamed broccoli, asparagus, carrots, and some caramelized onions to mine and I can’t get enough! • I made this last night and it was really good!

I used what was called sliced sandwich steak and sliced it into strips. I salted it before adding the cornstarch, the directions didn’t say to, but I assumed I should. The beef got nice and crispy, but the only problem is that I didn’t cook down the sauce enough so when I added the beef it got soft.

Bummer, all that hard work was ruined! But it was still really, really good. Sirloin crispy not really experienced at frying, but I made sure my oil was really hot before I started, I used canola and peanut. I used my lodge porcelain cast iron casserole. I made sure the beef was nicely coated with corn starch – I cooked 2.5 lbs so 4T wasn’t enough.

I would love a video of this to see if I even added enough cornstarch. I’ll definitely make it again, the sauce was perfect and 1T Sriracha didn’t make it too spicy for even my tastes.

• Hello Chungah, I am sorry to keep asking about this but how would I add fresh uncooked broccoli to this? As would like to cook it some in the sauce?

And this will duplicate the meal I get at my favorite Chinese restaurant. Theirs comes with broccoli throughout the sesame beef and in the sauce. And the broccoli has a faint taste of the sauce also. • I had this same problem. Everything else turned out great but beef was definitely not crispy and now I have to scrape off a bunch of cornstarch/oil from the bottom of my brand new dutch oven 🙁 With sirloin crispy said, I will make this again but just fry the beef without cornstarch in a regular non-stick pan.

The sauce was yummy! • I was looking forward to making this dish but when I finally completed it and tasted it something was bitter.

Not sure what went wrong. Overall it was good but I had this strong hint of bitter with the meat. Must have been the sauce. My rice vinegar I had in the pantry was never opened until I used it for this and I noticed the best by date was 2/14/16.

sirloin crispy

Since it was unopened I can’t imagine it was that. I’d love to hear any ideas that might have caused this. • Ohhhh sirloin crispy did I go wrong??? I did everything to plan and mine turned out yucky. Now in hind sight, I guess it was my choice of pan. I used a stainless steel pan instead of a non-stick one….I guess that’s why my meat didn’t even get close to crispy 🙁 boo hoo….but no matter…I will correct and if anyone has any suggestions, I would appreciate them…the taste of this dish is great but mine just wasn’t crispy after frying it twice.

• Oh my gosh!!! This is it, Chungah!! This is like the dried fried beef I loved so much in Hawaii, you just have to drop it in the oil a second time to get that dried, jerky-like texture. Thank you so much! I’ve been watching for this sirloin crispy on your site, and the sauce looked right, so I tried it.

It was the cornstarch!! Thank you. Gonna try it with sliced chicken thigh, and maybe even dilute the soy, as mine wasn’t reduced salt, and it got strong at the end, but hurray!! Excellent recipe. My husband tried it and said, “you found it, finally, didn’t you?” Thanks, Chungah. I love your site, and your new picture is beautiful. •Thank you for your interest in joining Summit Hill Foods' family of retailers. Please note that we are not currently authorizing 3rd party merchants to sell on Amazon.

We start all new sirloin crispy relationships through our legitimate, approved sources. Click below to see the list of authorized distributors. Please contact them directly for information on selling Summit Hill Foods' products.
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It’s not that I don’t like meat, I just tend to grab seafood or cook with the veggies in my CSA share instead. Last time I saw them, they gave me two top sirloin steaks from Omaha steaks, woo hoo! I thought I’d try broiling them, but straight on the rack in the hopes of getting “grill” marks on the steak. I found this method on Sirloin crispy Network’s site, an Alton Brown recipe, and decided to add a little garlic on top to make it my own.

The Crispiest, Tastiest Crispy Chilli Beef EVER!