Karen’s Killer Fixin’s: Pepper Sirloin Steak

Cooking

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is PEPPER SIRLOIN STEAK!

I don’t know about you but I’m ready to pull out my grill. Yeah, I know spring is still around the corner. It’s only March. But, living in Colorado, we’re already seeing some relatively nice BBQ days and my mouth is beginning to water for grilled steak. This recipe is a wonderful, savory version.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 249 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

PEPPER SIRLOIN STEAK
[Serves 6]

1 (2 ½ lb.) sirloin steak, 1 ½” thick
½ cup butter
4 tsp. dried parsley
¼ cup minced onion
2 T. Worcestershire Sauce
1 tsp. freshly ground pepper
½ tsp. dry mustard

Lightly score edges of steak at 1-inch intervals. Preheat grill or broiler. Combine butter, parsley, onion, Worcestershire sauce, pepper and mustard in a small saucepan. Heat, stirring continually, over low heat, until butter melts. Reserve 1/4 of the mixture. Place on grill or broiler. Brush steak with butter mixture. Cook, basting frequently with butter mixture, about 6 minutes per side for medium. Place steak on serving platter. Cut thin slices across the grain. Drizzle reserved butter mixture over steak.

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4 Responses to Karen’s Killer Fixin’s: Pepper Sirloin Steak

  1. Rose Arbor says:

    Sounds good. Thanks for sharing it.

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