Do you know a healthy sirloin recipe?

Yes ,Trim all fat off of it .In a separate saucepan saute peppers,onions,and mushrooms in a light olive oil ( mono saturated fat ).In Frying pan Sear sirloin to desired doneness in olive oil.Take 1/2 cup of beef bullion (low salt ) add it to sauted veggies .thicken with cornstarch and pour over sirloin.


Add ground pepper if desired .Do you know a healthy sirloin recipe?
The best way to serve sirloin is simply seasoned with salt and pepper and then grilled to medium rare. Another method is one I learned from some friends in Brazil. Place your sirloin steaks in a large bowl and cover with rock salt. Pour beer over steak until covered. Allow to marinate for 20-30 minutes. Grill over very hot fire until medium rare. Remove steak from fire and allow to rest for 5-7 minutes (so that the juices will not run out of meat when cut). Cut steak into large bite-size pieces, season with fresh ground pepper and serve on large platter with fresh baked bread. You'd think that the steak would be too salty from the rock salt, but the meat ends up perfectly tender and juicy. I hope you enjoy this method.Do you know a healthy sirloin recipe?
Yes. Put the sirloin down the garbage disposal and eat chicken.
SUre,





First , its better to buy bottom round, cheaper and more healthful.





Grilled really really slowly on the barbie ia always best. 'Till its still just pink inside. And a little bloody, yum.





Also, can be sliced, cooked with veggies and garlic in a wok.


Stir fry, add the veggies that are hard first, then maybe some sesame oil, ginger, mushroom flavored sauce, curry, whatever you like most.
Try this~





2 Petite Sirloin Steaks


1 tablespoon minced garlic


录 teaspoon dried rosemary


陆 teaspoon dried oregano


陆 teaspoon dried tarragon


2 tablespoons lemon juice


陆 tablespoon tamari


Pepper to taste





Place steak in a baking dish. Combine ingredients, pour over meat, bake at 350 deg. F for about 35-45 min.
Just toss it on the grill with some Montreal Steak Seasoning on it. Or just plain ol' garlic salt and pepper.
Yes, you drive out to the farm, rifle in hand, choose a plump yearling black Angus. Wait until it walks into the shade, shoot it between the eyes.


Hunting knife in hand, slice the carotid to bleed him out. Tie a a hind leg and hoist him into the air with the assistance of your truck. Let him bleed out a little. Then remove his hide by cutting around the ankles and down the inside legs. Peel off the hide cutting the sinew and finally around the neck. Drape the hide over a fence inside out to dry in the sun. Don't mind the flies.





Then you use a large serrated knife and a saw to remove the head. Let it drop to the ground. Slice down the belly from the around the anus, letting the intestines fall out to the ground. Don't let the intestines break or touch the other meat. The stomach cavity is rampant with e-coli. Watch the splashing.





Clean and sterilize all the cutting tools. Cut the carcass into four quarters letting them drop onto a clean tarp in the bed of the truck.


Run home and use the kitchen table or bath tub to carve out your sirloins and dispose of the bones out back in a barrel with the hoofs pointing towards the sky.





Then you clean up and wrap all the meat, throw it in the freezer.


And if that's not the beastliest thing on this planet then what is.


My appetite for a sirloin has expired.
I GRILL MINE THEN I SLICE AND ADD TO A BED OFF GREENS AND VEGGIES W A VINEGARETTE DRESSING ON TOP ITS PRETTY GOOD OR I WRAP IT IN A TORTILLA W VEGGIES N LETTUCE W RANCH DRESSING OR BLUE CHEESE AND EAT IT LIEK A WRAP