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Sirlion Steak Ideas |
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#1 |
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Forum Member
Join Date: Nov 2004
Posts: 440
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Sirlion Steak Ideas
I fancied a bit of steak so I picked up a nice Sirlion cut from the butchers earlier, just thinking what shall I do with it now ?
Any ideas or should I just crack open a bottle of red and the griddle (medium rare of course) with a few chips or jacket spud |
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#2 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I'm also having steak tonight. Rump though and not sirloin.
Here's what i'm doing A little sprinkle of chinese 5 spice and cayenne pepper (instead of S&P) Fry for 30-60secs each side Served with McCain southern fries Watercress, rocket and spinach salad with a dressing of soy, sweet chilli sauce, balsamic and olive oil |
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#3 |
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Inactive Member
Join Date: Oct 2009
Location: Playing with Lego
Posts: 2,660
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Next time I make steak I'm gonna make Jamie Oliver's recipe for chinese style steak which five spice, szechaun pepper and olice oil rubbed all over the steak before cooking as normal, with some kind of noodles and veg.
I looked sooooo good when he was cooking it, I gotta try it. |
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#4 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Next time I make steak I'm gonna make Jamie Oliver's recipe for chinese style steak which five spice, szechaun pepper and olice oil rubbed all over the steak before cooking as normal, with some kind of noodles and veg.
I looked sooooo good when he was cooking it, I gotta try it. I used hoisin instead of blackbean sauce and replaced the noodles with chips ![]() His noodle dish seemed more of a broth which I wasn't in the mood for. |
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#5 |
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Inactive Member
Join Date: Oct 2009
Location: Playing with Lego
Posts: 2,660
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Quote:
I did that on Tuesday and it was very nice.
I used hoisin instead of blackbean sauce and replaced the noodles with chips ![]() His noodle dish seemed more of a broth which I wasn't in the mood for. ![]() Sounds good!!!! |
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#6 |
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Forum Member
Join Date: Aug 2006
Location: Doon the bottom o Scotland
Posts: 1,044
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Bit of cracked black pepper on top, and Robert is indeed your mother's brother
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#7 |
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Forum Member
Join Date: Nov 2005
Location: Nottingham, UK
Posts: 2,768
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Quote:
I'm also having steak tonight. Rump though and not sirloin.
Here's what i'm doing A little sprinkle of chinese 5 spice and cayenne pepper (instead of S&P) Fry for 30-60secs each side Served with McCain southern fries Watercress, rocket and spinach salad with a dressing of soy, sweet chilli sauce, balsamic and olive oil ![]() I am also on the Sirloin tonight, cooked medium rare, served with mccain oven chips, helmanns light mayo mixed with dijon mustard. Thursday is normally steak night in my house but I couldn't be bothere yesterday |
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#8 |
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Forum Member
Join Date: Nov 2005
Location: Nottingham, UK
Posts: 2,768
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Quote:
Next time I make steak I'm gonna make Jamie Oliver's recipe for chinese style steak which five spice, szechaun pepper and olice oil rubbed all over the steak before cooking as normal, with some kind of noodles and veg.
I looked sooooo good when he was cooking it, I gotta try it. I sometimes have sauce (diane, peppercorn or mustard) but generally love it plain with just salt and pepper Ummmmmmmm steak, I'm glad I'm having it tonight as I am craving it now
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#9 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Salt and pepper and griddled at a ridiculously high heat. That will do it.
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#10 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
How thin is your steak? Cause if it not 1cm thick thats a very rare steak
![]() I am also on the Sirloin tonight, cooked medium rare, served with mccain oven chips, helmanns light mayo mixed with dijon mustard. Thursday is normally steak night in my house but I couldn't be bothere yesterday )
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#11 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
I can't imagine ever having steak with a rub/marinade.
I sometimes have sauce (diane, peppercorn or mustard) but generally love it plain with just salt and pepper Ummmmmmmm steak, I'm glad I'm having it tonight as I am craving it now ![]() Last week I went old skool with home made bernaise sauce, double cooked chips and asparagus. |
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#12 |
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Forum Member
Join Date: Oct 2008
Location: Boing Boing! Boing Boing!
Posts: 2,865
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Steak and shallots in red wine sauce
Serves 2 8 shallots, peeled and quartered low-fat cooking spray 2 x 150g sirloin steaks, fat removed 4tbsp balsamic vinegar 150ml red wine 150ml beef or veg stock Simmer shallots in a pan of boiling water for 2 - 3 mins, drain then set aside. Spray a non-stick frying pan with low-fat cooking spray, season steaks then fry for 3 - 4 mins on each side. Remove steaks to a plate; keep warm. Add shallots to the pan, then stir-fry until browned. Add balsamic vinegar and allow to bubble, scraping up any stuck on bits. Add the wine and boil until the sauce is sticky. Add the stock and simmer for a few minutes until thickened. Spoon shallots and sauce over the steaks, then serve. Sizzling beef tacos Serves 2 200g lean sirloin steak 1 red onion, sliced 1 yellow pepper, deseeded and sliced 1 garlic clove, sliced 2 tsp fajita seasoning 200g cherry tomatoes, halved 3 tbsp chopped coriander 4 taco shells 3 tbsp 0% fat Greek yogurt 25g half fat cheddar cheese, grated Trim the steak of any visible fat, place in a plastic food bag and flatten with a rolling pin. Remove from bag then thinly slice. Heat a large non-stick frying pan until hot then coat with low fat cooking spray. Add the steak, then cook for 3 - 4 minutes over a high heat until lightly seared. Remove from pan, set aside. Add the onion and pepper to the pan, then cook over a medium high heat for 7 mins until softened and lightly charred. Reduce the heat, add the garlic and fajita seasoning, then cook for just a minute (add a splash of water to the pan if you feel that the spice is catching). Return the beef to the pan, add the toms then cook for 1 minute. Season and stir in the coriander. To serve, warm the taco shells according to pack instructions, spoon in the beef filling and top with a little yogurt. Scatter over the cheese and serve with lots of fresh green salad and lime wedges. |
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#13 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I'm a big fan of onion but I think you'd need to be careful following those recipies and change it to suit the size of the onion/shallots
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