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| cooking advice |
Prime Selection's Cooking Ideas: Top Sirloin with Bell Pepper and onion Sauce!
This recipe is guaranteed to please anyone who tries it, and for the best flavor try using kobe beef top sirloin steaks, carved from the most delicate, tender center of the Kobe Beef Sirloin. These naturally lean Kobe Beef steaks are bursting with bold beefy flavor.
Biochemistry tests by Washington State University on wagyu fat, (Wagyu Kobe Beef), indicate that the fat from this breed has a healthier fatty acid profile. In addition, this breed also has an unsaturated-to-saturated fat ratio of 2-to-1, instead of 1-to-1, which is characteristic of regular beef.
Ingredients:
4 top sirloin steaks
6 tablespoons olive oil
2 tablespoons balsamic vinegar or red wine vinegar
6 garlic cloves, minced
1 large onion, sliced
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 cup unsalted beef broth or low-salt chicken broth
Crumbled Gorgonzola or other blue cheese
Minced fresh Italian parsley
Instructions:
Place steaks in glass baking dish. Mix 4 tablespoons oil, vinegar and half of garlic in small bowl. Pour over steaks; turn to coat. Marinate 30 minutes at room temperature or refrigerate 3 hours.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion, bell peppers and remaining garlic and sauté 8 minutes. Add broth, increase heat and boil until vegetables are tender
and liquid thickens slightly, about 5 minutes. Season with salt and pepper. (Can be prepared 3 hours ahead. Cover and chill.)
Prepare barbeque (high heat) or preheat broiler. Remove steaks from marinade. Sprinkle with salt and generous amount of pepper. Grill steaks until cooked as desired, about 5 minutes per side
for rare. Transfer steaks to platter and let stand 5 minutes. Bring vegetables to simmer. Slice steaks; arrange on platter. Top with vegetables and skillet juices. Sprinkle with cheese and parsley.
Servings: 4
Get your top sirloin steaks and kobe beef at http://www.eprimecuts.com/
Allow two business days to process your order.
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Monday through Thursday to be delivered Tuesday through Friday throughout the lower 48 states.
*Additional $25.00 fee will be charged to your order for Saturday delivery.
*Additional $25.00 fee for next day shipments to Hawaii and Alaska.
About the Author
Good, tastey beer?
I'm in England at the moment and I miss the great beer Seattle has. All my buddies are drinking Stella, Carling and *shudders* Fosters - I guess because it's cheap.
What good beers can anyone reccomend? I found a store that does all kinds of beers - and I've developed an infatuation with Cherry Beer (I forget the brand - lovely Organic stuff) - but alas, my husband calls it 'B*tch Beer' and won't drink it. What beefy English beers can I get him drunk off??!?!
About the spelling thing - I'm 21 - and I'm dyslexic. Ya know, like Albert Einstein? Douche.
oof Amy maybe you could help me select some cider from the thrift store? Ya know how it is, a drop of blackcurrent it's all the same to me! Compliments the crack an'all - Back To Cider and Black like that chart topper you had innit? And i'll backcomb yer weehive love make it stand out like, nothin worse then blendin in! Quiche!
ooh messy rosie me ole cocker - come round mine for a few pints of bitter and a packet of pork scratchings. You can die me wee-hive for me if you want love
