Tag: Sirloin

Recipe Sirloin of beef with sautéed chard and zucchini cream – Italian Cuisine

Ingredients

600 g sirloin of beef
500 g courgettes
300 g beets
mint
thyme
rosemary
butter
vinegar
garlic
extra virgin olive oil
salt
pepper

Duration: 45 min

Level: Medium

Doses: 4 people

For the recipe for the beef sirloin with sautéed beets and zucchini cream, wash the zucchini, remove the ends and the central part with the seeds. Keep only the green part. Boil them in salted boiling water for 6-7 minutes, cool them in cold water, drain and blend them with a tablespoon of vinegar, 2 mint leaves and a pinch of salt.
Heat 2 tablespoons of oil and 2 crushed cloves of garlic in a saucepan for one minute. Remove the garlic and mix the oil with the zucchini cream.
For the chard: peel and sauté them in a pan with a drizzle of oil for half a minute, just to dry them, but keeping the beautiful bright green color.
For the sirloin: salt and pepper the meat. Brown it in a pan with 4 tablespoons of oil for about 4-5 minutes, turning it on both sides, until it is well browned. Remove it from the pan and remove the oil. Clean the pan and melt 2 knobs of butter in it with a tablespoon of oil, a sprig of rosemary and a little thyme. Add the meat again and cook for another 4 minutes, turning it on both sides and sprinkling it continuously with the cooking fat. Finally remove it from the pan and let it rest for 5 minutes.
Slice the sirloin and serve with the chard and the zucchini cream, garnish as desired with salad and edible flowers.

Recipe Sirloin with thyme and olives – Italian Cuisine

Ingredients

800 g 2 slices of beef sirloin
150 g mixed olives (green, black, Taggiasca)
5 anchovy fillets in oil
1 lemon
parsley
thyme
extra virgin olive oil
black pepper
salt flakes

Duration: 30 min

Level: Easy

Dose: 4 people

To prepare the thyme sirloin with olive oil, season the meat with oil and thyme and marinate it in the fridge overnight.
Prepare the beaten: chop the olives; dilute the anchovies in a veil of slightly warm oil, then, out of the fire, add the olives, a nice sprig of chopped parsley, the grated zest of the lemon and a few drops of juice.
roasted the meat on a hot plate for 3-4 minutes on each side; finally pepper it, place it on a wire rack, cover it with aluminum foil and let it rest for 7-8 minutes; then cut it into slices, season with salt flakes and serve with the chopped olives.

Grilled sirloin tip with oregano sauce recipe – Italian Cuisine

Ingredients

1 kg tip of beef sirloin
100 g chopped parsley
50 g white wine vinegar
10 g dried oregano
extra virgin olive oil
garlic
salt
pepper

Duration: 40 min

Level: Middle

Dose: 8-10 people

FOR THE SAUCE
Jumbled up parsley with 1 clove of finely chopped garlic and oregano. Cover with 100 g of oil and vinegar, salt and pepper. Let it sit for 4 hours.

FOR MEAT
Rub the sirloin with extra virgin olive oil (very little, otherwise it burns on the grill) and a few slices of garlic. Avoid the salt, not to extract the juices.
grilling the meat, resting it on the fat part, for about 15 minutes: place the thicker part in the area of the hottest grill, leaving the tip, thinner, in an area with less intense heat.
Let rest the sirloin for 10 minutes, then slice it and serve the steaks with the sauce (it's called chimichurri and it's an Argentine recipe for grilled meats).