Sentences with phrase «using sirloin»

I totally agree on using sirloin, it's my fav!

I made this last night and followed the recipe exactly, and marinated for 10 hours using Sirloin and found the marinade way too acidic unfortunately with the high ratio of vinegar / lime juice and yogurt compared to the rest of the marinade.

The glaze was very delicious, I followed one person's suggestion about using sirloin... not such a great idea.

Italian Beef (slightly adapted from a recipe found online) Ingredients: 3 c water1 t black pepper1 t oregano1 t dried basil1 t onion salt (this is the only salt I used in this recipe) 1 t dried parsley1 t garlic powder1 bay leaf1 -LRB-.7 oz) pkg dry Italian salad dressing mix1 3 - to - 4 # rump roast (I used a sirloin tip roast) Italian sub rolls.

I used a sirloin tip and I omitted the mushrooms.

I used sirloin, cut into 1/3 inch cubes.

We used sirloin tip roast as there was no round roast when I shopped, and did this in the slow cooker due to no instant pot (8 hours on low).

I usually use sirloin steak and it is delicious, even as leftovers!!

I have used sirloin, haunche and fillet of venison all with great results.

Not exact matches

Cooking Tri-tip — a triangular chunk of bottom sirloin that most of the country ignores — they use a simple marinade, mop and sauce comprised of virgin olive oil, balsamic or cider vinegar, and finely chopped fresh garlic, which is brushed onto the meat while on the grill, using long rosemary branches tied together like a short broom.

• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese

The chosen cut of steak is typically a rib eye, but I like to use a more pocket - friendly cut like a sirloin or strip when I'm entertaining a crowd.

-LSB-...] lunch I used some of our leftover sirloin beef roast and made lettuce cups.

ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain

Made this easy recipe to test my new outdoor infrared grill — used a cheap sirloin to test this and it was delicious, easy, and everyone loved it.

For this recipe, I used pork sirloin that I marinated overnight with olive oil and herbs.

I use top sirloin all the time for the grill, especially kebab - making (check out these Mojo Beef Kebabs).

You use lean ground beef, such as ground sirloin.

Of course, if you prefer a ground beef with a higher fat content, by all means, use that here, or use a mix of chuck and sirloin — which is a great way to get some more fat and juiciness from the chuck, and flavor from the sirloin.

I am going to try this again using one pound mix of ground sirloin and pork (it may be the same amount of points) but even with the turkey sausage, this was delicious.

You can also use flank steaks in this recipe; or, if you'd rather spend the money, ribeye, sirloin strip, and New York strip steaks are great with the herby, garlicky chimichurri sauce.

But Sirloin is a little less expensive - so feel free to use that if you prefer.

So, the great thing about this Beef Tenderloin & Tomato Pizza with Ancho Crema is that you can use thin slices of any leftover steak like top sirloin, ribeye, flat iron — or even fajita meat!

Lean ground sirloin (I like the sirloin I get at superstore) * Lightly toasted gluten free hamburger buns (in Calgary I use GF Patisserie, in Toronto Aidens bakery has a great gluten free hamburger bun) Large heirloom or steak tomato Fresh mozzarella (Superstore, Sobeys carries fresh mozzarella or use your local cheese shop) Chimichurri sauce

Rather than the usual sirloin, this recipe uses salmon as the lucky recipient of a tasty, spicy marinade made with soy sauce, onions, ginger, sesame oil, and more.

I used half ground sirloin, and half ground turkey, which upped the points slightly.

If you use a leaner grind, such as ground round or sirloin, the burgers tend to dry out on the grill.

I love the flavor of Korean Beef and have been making a recipe using ground beef instead of sliced sirloin for awhile, but I decided to take it up a notch by adding broccoli to it to combine tow of my favorite dishes — Beef & Broccoli and Korean Beef.

Love the use of sirloin here.

If you don't have this on hand I recommend using thinly sliced sirloin steak or flank steak.

To the meat mixture to have enough moisture and I used 85 % ground sirloin, I added 1/4 cup of ketchup and just a few small squeezes of mustard.

If you can't find grass - fed ground sirloin, you can substitute lean grass - fed beef cubes and grind them yourself at home using a food processor or the grinder attachment on your mixer.

This slow cooker recipe uses a combination of ground sirloin and ground turkey for a twist on this Italian favorite.

We like this particular burgoo recipe because it uses leaner cut meats; here we see sirloin steak and pork tenderloin used in place of the usual shank or stew meat and boneless chicken breast instead of chicken legs or thighs.

vegetable oil (I used olive oil) * 1 pound grass - fed beef, preferably skirt steak, flank steak, or sirloin tip steak, cut into 1 - 2 inch strips (you could also use chicken, pork, fish or tofu)

It is made from slices of sirloin, so it's using Green me, and of course has all of the necessary ingredients that go into a Philly steak, such as a bell peppers in multiple colors, and an onion.

If you're wondering what type of beef to use, we chose a Certified Angus Beef ® Brand sirloin steak and then cut it into strips.

Used ground sirloin and it was much better.

I've had great success using NY strip steaks, ribeyes, and sirloin for this salad, but you could also use flank or skirt steak cooked medium rare and cut against the grain.

Skillet Beef Stew uses tender Certified Angus Beef ® sirloin to make a quick, easy, and perfect for winter stew you can make any night of the week.

Use a rich cut like tri-tip, top sirloin, or ribeye for this skewer, which is marinated in coconut milk, garlic, and chiles.

Try this with tri-tip, top sirloin cap steak, or rib eye; just make sure a strip of fat is still intact; you'll use it to thread onto the skewers.

In this post, I used the cocoa spice rub on a gorgeous flank steak, but it would be awesome on any type of steak that is getting a hot and fast sear (think rib - eye, sirloin, skirt steak).

Instead of using expensive sirloin as the «beef» portion of the dish, Brett used ground beef to ease preparation — and it's something most of us have on hand already.

Many grillers, for example, would never use a rub on their sirloin steak.

I love the flavor of Korean Beef and have been making a recipe using ground beef instead of sliced sirloin for... Read More

You can use pre-cubed stew meat, or any of the following cut into 1 ″ cubes: rump roast, sirloin roast, chuck roast, top round, or bottom round.

I used a lean ground sirloin, and it held up well!

We used to go to a place called The Sirloin in Chingford, it was quite a good atmosphere in there.

To cut down on saturated fat, this recipe uses turkey sausage and ground sirloin instead of ground chuck.