Month: Last updated Aug 29, 2024

Spice up steak night with a simple top sirloin marinade. Top sirloins are a favorite weeknight steak with bold, beefy flavor, and a lean steakhouse-style experience that works well with marinades. While Omaha Steaks Top Sirloins are tender enough that you don’t need to marinate them, you can enhance and transform the rich flavors and add even more juiciness with a simple marinade. From Asian-inspired flavors to boozy classics and steakhouse favorites, these flavor-packed top sirloin marinade recipes are guaranteed to enhance your next steak night at home. Sweet Soy Top Sirloin An Asian-inspired marinade to spice up your top sirloin. Soy Marinade 4 cloves garlic, minced 1 teaspoon minced ginger 2/3 cup low-sodium soy sauce 2/3 cup honey or agave nectar 2 tablespoons rice wine vinegar 2 tablespoons sambal chili garlic sauce 1/2 teaspoon sesame oil Sweet Soy Top Sirloin 2 8 oz. Omaha Steaks Private Reverse Top Sirloin Steaks (thawed) 1 ½ teaspoon smoked paprika 2 tablespoons olive oil 2 tablespoons unsalted butter Salt and freshly ground black pepper Soy Marinade Soy Marinade Add all ingredients into a medium mixing bowl and whisk until well incorporated. Pour 1/2 of marinade in sous vide bag with steaks, reserving 1/2 of marinade to make a sauce. Pour reserved 1/2 of marinade into a small saucepan. Bring to a boil and simmer for 5 minutes, until thickened and reaches a sauce-like consistency. Cool to room temperature. Sweet Soy Top Sirloin Season steaks with salt, pepper, and smoked paprika. Place steaks in sous vide bag and pour marinade over steaks. Vacuum-seal and marinate overnight in the refrigerator (or at least 3 to 4 hours). Bring steaks up to room temperature and sous vide in water bath at 5 degrees below target doneness temperature for 2 hours. Remove bag from water bath. Remove steaks from bag and pat dry with paper towel. Bring a cast iron pan up to high heat and add olive oil. Place steaks in pan and add butter. Sear on the first side for 30 to 40 seconds, then flip steak and butter baste for another 30 seconds. Remove steaks from cast iron pan and allow to rest 7 to 8 minutes. Slice and enjoy. Main Course Top Sirloin Marinade Craving a flavor-packed top sirloin without all the work? Try Omaha Steaks Whiskey-Marinated Top Sirloins. Starting with double-trimmed Butcher’s Cut Top Sirloins and enhancing the flavor with a whiskey marinade, these thick steaks are sweet and savory with a pop of umami. It’s the perfect steak for grilling! Red Wine-Marinated Top Sirloin Add depth and richness to your top sirloin with this sweet and savory red wine marinade. Red Wine Marinade 3/4 cup red wine 1/4 cup low-sodium soy sauce 1/4 Worcestershire sauce 1/4 cup brown sugar 2 tablespoons Dijon mustard 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped 2 tablespoons fresh garlic, minced Top Sirloin Steak 4 8 oz. Omaha Steaks Private Reserve Top Sirloin Steaks (thawed) 3 tablespoons neutral oil Red Wine Marinade Whisk together all ingredients for the marinade and set aside. Top Sirloin Steak Using a Jaccard or the tines of a fork, pierce several holes in the steaks on both sides. Place the steaks in a resealable plastic bag and pour marinade over top of the steaks. Remove as much air as possible from the bag and seal it. Massage the marinade into the meat, place the bag in a large bowl and refrigerate 4-6 hours. Light your grill and set it up for two zone heating. While the grill is preheating, remove the steaks from the bag and blot off any excess marinade with a paper towel. Then, evenly coat the steaks with a neutral oil and place them on the grill over direct heat. Flip the steaks every 45-60 seconds until the desired char is reached, about six minutes total. Then, move the steaks over to indirect heat, close the grill’s lid for about 10 minutes or until they reach the desired doneness. Remove the steaks from the grill, and let them rest while heating up some smashed red potatoes to serve alongside the steaks. Main Course American Marinated Top Sirloin Balsamic-Maple-Dijon-Marinated Top Sirloin This marinade is the perfect balance of sweet, tangy, and savory flavors, adding a rich and complex taste to top sirloin. Maple-Balsamic-Dijon Marinade3 tablespoons olive oil3 tablespoons balsamic vinegar2 teaspoons Dijon mustard2 teaspoons maple syrup1 small shallot, thinly sliced1 clove of garlic, mincedSalt & pepper, to tasteTop Sirloins4 6 oz. Omaha Steaks Butcher’s Cut Top Sirloin Steaks (thawed)Flaky salt, for serving In a large mixing bowl whisk together olive oil, vinegar, Dijon, maple syrup, shallot, garlic, salt & pepper until well combined.Add the steaks and toss until well coated. Cover and refrigerate for a minimum of 30 minutes.When ready to cook, grill steaks on medium-high heat until desired doneness. Brush with remaining marinade as you cook.Let the steaks rest for 5 minutes. Slice and finish with flaked salt. Main CourseAmericanTop Sirloin Marinade Korean Gochujang Steak Bowl This marinade infuses bold, beefy top sirloin with a deep, umami-rich flavor that has the perfect balance of heat, sweetness, and tanginess. Korean Gochujang Marinade 1/3 cup gochujang 1/3 cup olive oil 1/3 cup red wine vinegar 2 cloves garlic, smashed 1 teaspoon fresh ginger, minced 1 teaspoon salt 1 teaspoon black pepper Top Sirloins 4 6 oz. Omaha Steaks Butcher’s Cut Top Sirloin Steaks (thawed) Whisk together the marinade ingredients. Add the steaks to the marinade, cover and refrigerate at least 4 hours, preferably overnight. Heat your grill to medium heat. Grill for 10-15 minutes until cooked to your desired internal temperature. Glaze with marinade for the final minute. Let the steak rest for 10 minutes, slice, and serve on rice with your favorite Asian bowl toppings like pickled vegetables, green onions, kimchi, or additional gochujang sauce for extra spice. Main Course Korean Marinated Top Sirloin Top Sirloin and Shrimp Pineapple Boats Bring the island vibes to your backyard barbecue with these surf ‘n turf pineapple boats. Marinade 1/3 cup Worcestershire sauce 1/3 cup balsamic vinaigrette 1/3 cup olive oil 1/3 cup low-sodium soy sauce 1/3 cup brown sugar 3 tablespoons onion powder 2 tablespoons chili powder 3 tablespoons minced garlic 1/3 cup green onions, diced Rice 1 cup white rice (rinsed) 2 cups water 3 tablespoons unsalted butter Pineapple Pico 1 pineapple 2 tomatoes, chopped 1 lime, juiced 2 jalapeños, sliced 1/2 red onion, diced 1 bunch cilantro, diced 4 tablespoons olive oil Steak 2 6 oz. Omaha Steaks Butcher’s Cut Top Sirloin Steaks (thawed) Marinade 3 tablespoons Omaha Steaks Seasoning Shrimp 1 lb. tail-on shrimp 3 tablespoons Omaha Steaks Seasoning Reserved marinade Garnish 3 tablespoons sesame seeds 1/2 bunch green onions, diced Marinade Combine all marinade ingredients in a resealable plastic bag. Add top sirloin steaks and marinate overnight for best results. Rice Add one cup rice, two cups of water, and butter to a pan. Cover with lid and cook on medium heat. Mix rice around after 20 minutes. Rice will be fluffy and done in 35-40 minutes. Pineapple Pico Slice pineapple in half and core out the center. Chop the pineapple fruit from the core and combine with tomatoes, jalapeños, red onion, cilantro, juice from one lime, and olive oil. Mix until well combined. Top Sirloin Steaks Preheat grill to medium heat. Remove steaks from marinade and pat dry with a paper towel. Reserve marinade. Season generously with Omaha Steaks Seasoning. Grill over direct heat, flipping every two minutes to build a crust. Grill until the steak’s internal temperature is 10 degrees below your target temperature. For medium-rare doneness, remove steak at 115 degrees. The internal temperature will continue to rise to 125 degrees while resting. Rest 5 minutes before slicing. Shrimp Add reserved marinade to pan over medium-high heat and bring to a boil BEFORE adding shrimp. Cook for 6-8 minutes, flipping every two minutes until the internal temperature reaches 145 degrees Fahrenheit. Remove and set aside. Add the remaining marinade to the pan and reduce by 1/2 on high heat for about 20 minutes. Assembly Char the inside half of the pineapple on the grill over direct heat. Add 1/2 cup fluffy white rice to each pineapple half. Top with sliced sirloin steak and cooked shrimp. Drizzle with reduced marinade and top with pineapple pico. Garnish with sesame seeds and green onions. Main Course American Steak and Shrimp Pineapple Boats More Like ThisEach steak is aged at least 28 days and hand-carved by master butchers.These compound butter recipes add richness, depth, and a burst of complementary flavors to your favorite steak cut.This guide will give you the confidence to to grill the perfect steak, chicken, burgers, seafood, brats, and veggies. The Omaha Steaks Top Sirloin Steak is naturally lean, full of robust beef flavor, and always tender - guaranteed.

Month: Last updated Aug 29, 2024

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