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Old 03-28-2007, 10:49 AM   #1
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Sirloin ideas please

I am wanting to cook sirloin steak for dinner tonight. I don't have a grill or a broiler so I need some creative help. I'm not sure if pan frying will work well since they are really thin cuts. Anyone have ideas? Maybe a stew?

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Old 03-28-2007, 11:02 AM   #2
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If you have thin sirloin strip steaks, they will do well in a HOT skillet. You can get a nice crust and they can be finished in the pan (not the oven) as they are thin.
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Old 03-28-2007, 11:13 AM   #3
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I agree with Andy, just season w/ s&p, if you like garlic powder use that too. Yum
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Old 03-28-2007, 11:39 AM   #4
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I don`t know how many you have or how thin, but if they are really thin, you can bash them out a little thiner, a light sprinkle of black pepper and a pinch of salt, then roll them up and pin in place with a cocktail stick.
you can pan fry these and put them in the oven to finish off :)

nice with garlic mushrooms and baked potatoes with sourcream :)
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Old 03-28-2007, 12:29 PM   #5
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abj, this one sounds very good:

Strip Steaks with Bourbon Sauce
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Old 03-28-2007, 01:18 PM   #6
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IMHO..The key to sirloin is thickness..the thicker the better. Properly grilled by direct heat followed by indirect will yield a very tender and flavorfull steak. If thinly cut, then extremely hot and fast would be my method.

(Bourbon goes well with any kind of steak Miss Mish)
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Old 03-28-2007, 01:37 PM   #7
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Uncle Bob, that is what I thought as well. That's why I thought I would ask for some advise. I am going to try a rolled sirloin stuffed with some kind of blue cheese stuffing (using YT 2095's idea) and I am going to give the bourbon sauce a try as well. Thanks
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Old 03-28-2007, 01:43 PM   #8
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ABJCooking...

Sounds like a winner to me! Let us know how it turns out!

Tip...A little bourbon before dinner will bring out the flavors of the bourbon ssauce. Seriously!

Enjoy!!!
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Old 03-28-2007, 02:08 PM   #9
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abj, another thought is a braciole prepared on the stove top in a dutch oven. Stuff it w pine nuts, mozzarella, sun dried tomatoes, spinach - whatever you like, roll it up & tie it, - sear & add tomatoes/sauce, cover and cook on low. Serve with fettucinne or buttered parsley wide egg noodles, & invite me over lol.

P.S. abj, your in London? Have you abandoned Noo Yawk, lol.
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Old 03-30-2007, 04:44 PM   #10
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Mish, I am going to give that a try. I have a pork tenderloin that I stuff with goat cheese, sundried tomatoes rehydrated in wine, and spinach. It sounds somewhat similar to what you mentioned for the sirloin. Thanks.
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