Sirloin recipes
1. Hungarian Beef Goulash
Meat sirloin recipe Hungarian Beef Goulash is made with lean beef sirloin, beef stock, butter, chopped onion, chopped tomato, diced green pepper, flour, poppy seeds, hungarian sweet paprika, dry red wine, ...
Sirloin Steak
Sirloin steak teams up with other ingredients to make delicious skillet dinners, kabobs, sandwiches, and casseroles. You'll find these dishes and much more in this sirloin steak recipe collection.
Season the sirloin with your choice of spices. A simple combination of ground black pepper and salt works quite nicely. Be sure to sprinkle the spices all over the roast [source: Brown].
sirloin steak Notes: The sirloin is near the rump, so the meat's a bit tougher than cuts from the loin or the rib. There are several different sirloin steak cuts, named for shape of the hip bone that's left in them.
Sirloin - the front part of the loin of beef. This is near the hip, thus a little less tender but still excellent for roasting.
Skewer - a long strong pin of wood or metal used to hold food in shape while cooking.
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Sirloin A cut of beef.
Slake To mix a thickening agent with liquid.
Smoothie A drink made from pulped fruits or vegetables.
Sirloin steak - A juicy, flavorful cut of beef from the portion of the animal between the rump and the tenderloin.
Sirloin - The section of beef between the short loin and the round, the section is divided into three cuts, the top sirloin contains part of the top loin muscle of the short loin, the tenderloin which is also a continuation of the short loin, ...
Sirloin steak with chunky chips
By Paul Merrett
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Veal, sirloin, separable lean only, raw (USDA#17137)
Serving Size
1 oz ...
32 ozs pork sirloin (butt or shoulders steaks or chops)
2 12 cups adobo
salt ...
Sirloin
Skim
To remove the fat or scum that floats on top of a liquid during the cooking process. A metal skimmer, kitchen paper, absorbent paper or ice cubes can be used.
Grilled Sirloin with Garlic, Rosemary and Lemon
Beef Kebabs with Peanut Sauce
Rumanian Garlic-Smothered Rib Steak with Hungarian Onions ...
Roasted Sirloin Beef - Weight Watchers Handle
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Aguayón Sirloin
Aguja Litterally "needle." A cut of chuck steak that is one of the favorite al carbón (char-broiled) specialties of northern Mexico
Ahumar To smoke foods. For example, pescado ahumado means smoked fish.
contre-filet: sirloin taken above the loin, tied for roasting, braising, grilling
convives (la totalité des): all those gathered at a single table
copeaux: shavings ...
Beef fillet: the most tender cut of beef available and is cut from the centre of the sirloin along the back of the animal.
baron In England, a double sirloin of beef roasted for ceremonial occasions; in France, the saddle and two legs of lamb or mutton.
faux-filet: sirloin steak
favouille: small green crab found in the Mediterranean, Carcinus maenas
fenouil: fennel, Foeniculum vulgare
fermier: a farm house cheese
feuilletage: in flaky layers (also pâtè feuilletée, puff pastry) ...
Faux-filet A boned-out sirloin.
Feuillete A puff pastry case cut into a diamond, round, square or triangular shape. Derived from the French word feuille meaning 'leaf'.
Cervellata A Milanese sausage of pork sirloin with pork and veal fat, Parmigiano-Reggiano cheese, and spices such as saffron and nutmeg. It is also made with pig's brains (hence the name; cervella means brain). ...
Sirloin, porterhouse, or filet mignon are some of the best cuts to choose. If you purchase a less expensive cut, be sure to marinade it well before cooking. I can find some very good deals in our market on what they call 'marinating steak'.
Bulgogi is made from thin slices of sirloin or other prime cut of beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients such as scallions or mushrooms, especially white button mushrooms or shiitake.
The sirloin is sold as sirloin roasts for roasting or sirloin chops for grilling or broiling. The tip is the source of veal scallops for quick sauté (dishes like saltimbocca a la Romanna, which see).
Some absolutely promiscuous butchers label various cuts of meat London broil, including flank steak, sirloin tip, top round, etc. We'll assume you have a flank steak.
The patty is composed of dry-aged sirloin mixed with New York Strip ends topped with applewood-smoked bacon compote. It is topped with maytag blue and Gruyre cheeses, caramelized onions, and arugula on a French roll.
Even ground meat such as ground sirloin or ground beef can be used to create tasty croquettes. As with all the meats, make sure to precook the ground meat and drain off any excess fat.
The higher fat content of ground chuck and ground round provides moisture and keeps beef from sticking to the pan or grill during cooking, while very lean ground sirloin needs to be cooked in a bit of cooking spray to prevent drying and sticking.
1½ lb 1" thick sirloin steak
2 tsps. ginger, very finely grated
1 clove garlic, crushed
1-2 tsps. finely chopped green chili
4 tbsps double cream
¾ tsp salt
vegetable oil
1 large egg, beaten
3 oz dried breadcrumbs ...
1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice ...
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A steak cut from the sirloin. Pina Colada
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A tropically flavored alcoholic beverage made with coconut cream, pineapple juice, and rum. The coconut-pineapple flavor has also become popular in desserts and candies. Pinch ...
The short loin and the sirloin are sometimes considered as one section. When looking at a diagram such as the one above, note that the closer to the middle back, the more tender the meat is.
A tri tip roast is a roast that has come from the bottom sirloin section of a cow. It is cut in a triangular shape. These roasts are perfect for a small get together with friends.
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aloyau de boeuf: Sirloin of beef
alumette: Matchstick shape
amino acid: The basic material from which proteins are made of ...
That portion of the beef between the sirloin and the ribs; also known as short loin. Steaks from the tenderloin include the Porterhouse and the T-bone.
Tenedor:
[Spanish] fork.
Bistec a la Criolla: Marinated steak--typically rump, round or sirloin of beef.
Bitter almond: see almond.
Black beans; turtle beans: dried beans that have a black skin, cream-colored flesh and a sweet flavor.
A small, fairly thin, boneless sirloin steak
Mirepoix
A mixture of fairly fine, diced vegetables such as carrots, onions, and celery ...
Round: A cut of beef from the hind quarter that includes the top and bottom round, eye, and top sirloin. It is lean and usually braised or roasted. Also, in baking, to shape pieces of yeast dough into balls to ensure even rising and a smooth crust.
Choose the lowest fat content available and make low-fat choices such as beef-round, sirloin, rump steak, loin, poultry without skin, turkey or chicken breast, pork tenderloin, fat-free milk, low-fat buttermilk, low-fat evaporated milk, ...
Polynesian Kababs (Polynesia): Skewer sirloin steak with peppers, onions and tomatoes, and flavor with curry, garlic and chili sauce and grill.
Pomme De Terre (French): Potato ...
Cut of beef from the lower back, sold as roasting joints and steaks - slightly less tender than sirloin ...
Ground beef, also referred to as hamburger, is beef ground from various including the shoulder, loin, haunch, or brisket. The percentage of fat in ground beef typically ranges from about 11% for ground sirloin up to 30% for regular hamburger.
While tri-tip is pretty much unknown east of California, asking for the "bottom sirloin butt" would tell a butcher what you were looking for, even if he couldn't deliver it. It also is called "triangular" roast because of its shape.
 See also: Beef, Cooking, Grill, Roast, Round
  
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