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recipes 2007 08 herb rubbed top sirloin steak with pepperonata
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4.5
(4.5)
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
5.0
(5)
Easy
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This Sirloin steak tips recipe doesn't need a lot to taste good—a little harissa goes a long way.
4.0
(4.13)
5.0
(5)
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A steak dinner that’s more about the sauce than the meat.
4.0
(4)
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This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.
4.3
(4.25)
5.0
(5)
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Crusty, juicy sliced steak + a fully-loaded salad = what we want to eat most nights of the week, TBH.
4.7
(4.74)
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You can also try this recipe with chives, dill, oregano, or parsley.
3.6
(3.6)
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3.7
(3.7)
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To give steaks a boost, chef David Myers of Hinoki & the Bird in Los Angeles, makes an herb rub (he likes to dry the herbs himself; if you don’t have a microwave, sub in 1 tsp. of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets).
4.6
(4.6)
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Ready to move on from bottled steak sauce? Great, because we are too with this 5-ingredient sauce that takes all of 10 minutes to make.
4.7
(4.67)
Quick
4.0
(3.84)
Quick
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Tender beef and crunchy shishitos collide with a buttery, umami-rich sauce in this weeknight-friendly, less-than-30-minutes meal.
5.0
(5)
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This colorful chimichurri recipe doubles as a marinade and works as an accompaniment to all cuts of beef—or anything else you want to gussy up.
4.0
(3.96)
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The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.
5.0
(4.83)
Quick
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Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
4.0
(4.05)
Recipes
A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
4.4
(4.38)
Easy
Recipes
The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.