<p>Usually out of my budget, except this time it was on sale, making it cheaper than chicken. It also means I have no experience with it and I am afraid I will use it in a manner that will squander it. Got tips?</p>
<p>Get grill or fry pan very hot, thrown on, turn once, salt, eat. Unless it’s prime meat, not usually found on sale, it will have little fat so don’t overcook.</p>
<p>If I recall correctly, you are a student. What cooking equipment do you currently have available to you? Pots, pans, slow cooker? Appliances? Oven, stove, grill?</p>
<p>We are, apparently, such a bunch of vegans ;)! No one else cooks sirloin steak?</p>
<p>If you have an oven, you can try this:</p>
<p>[Sirloin</a> Steak Recipe : Alton Brown : Food Network](<a href=“http://www.foodnetwork.com/recipes/alton-brown/sirloin-steak-recipe/index.html]Sirloin”>http://www.foodnetwork.com/recipes/alton-brown/sirloin-steak-recipe/index.html)</p>
<p>Just don’t burn down the house.</p>
<p>we’ve given up on steaks. we overcook unintentionally and have tough and stringy meat. </p>
<p>if the meat is not prime stuff, you may want to think about making jerky, lean ground meat, smaller pieces in oriental cooking, or stew. </p>
<p>now I have to floss.
night night. :)</p>
<p>My H uses an iron skillet: Put on high heat, throw in some butter (it will brown), then the steak. Cook on each side until seared. It will be rare. Salt and pepper.
Remove from pan. If you want something special, throw in some more butter in the same skillet, a handfull of sliced mushrooms, and saute. Pour in a little wine, sherry, or whatever alcohol you have around, let it bubble, add salt and pepper. Place on top of steak and eat!
If you want, you can add a sliced shallot (or small onion) in with the mushrooms.</p>
<p>This is not for the heart healthy eaters.</p>
<p>mousegray has it exactly right. That’s what we do (including the mushrooms). If the weather is halfway decent I’ll do it on the grill. It doesn’t need anything fancy.</p>
<p>My grandma is a fan of broiling then, but i’m not sure how she does it.</p>
<p>I know my mom used to marinade then over night in a combo of warchester shire sauce, whole garlic cloves, and brown suger.</p>
<p>Sear the meat in a skillet then reduce the marinade into a sauce, it will carmalize.</p>
<p>Its so good…</p>
<p>I often broil steak. Put on a broiler pan, fill pan with water (steak is on the wire rack), season, put under broiler, flip once. eat and enjoy.</p>
<p>If it’s very lean, cut into very thin strips about 1/4" by 2". Saute mushrooms (sliced), sweet red peppers (cut into thin strips), onions (also cut thin) in olive oil. Add steak and cook very fast at very high heat. Put into toasted rolls and top with a slice of good quality pepper jack.</p>
<p>I would cube it, fry it up, make beef gravy with the drippings and cook noodles.</p>
<p>Beef tips and buttered noodles.</p>
<p>Beef stroganoff over noodles–use this lipton onion soup recipe—very easy and yummy–maybe for a special occasion?</p>
<p>[Cooks.com</a> - Recipe - Beef Stroganoff](<a href=“http://www.cooks.com/rec/doc/0,1727,159189-232204,00.html]Cooks.com”>http://www.cooks.com/rec/doc/0,1727,159189-232204,00.html)</p>
<p>Beef Stroganoff is very easy to make. All you need is a splash of olive oil, thinly sliced beef, chopped onions, garlic, some shredded carrots (if you like them), salt, pepper and sour cream. Heat oil in a shallow pot, saute onions and garlic in oil just until transparent. Add thinly sliced beef, brown. Add carrots, salt, pepper, cover the pot and cook for 5-10 minutes. Add sour cream, stir, cover and cook for 10-15 more minutes. Serve over noodles, rice, couscous or any other carb. My H likes mushrooms in his Stroganoff, I don’t, unless they are chanterelles. Stroganoff is not a low fat/low calorie dish.</p>
<p>kebob and broil with raw veggies-fast and low fat</p>