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Prime Top Sirloin Saloon Steak
 
RecipeBeef Cuts
Prime Top Sirloin Saloon Steak
Bourbon-mustard marinated steak sautéed and topped with hot mushrooms and Cajun sauce.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Marinade: 
1. Combine oils, bourbon, soy sauce, wine, lemon juice, blackened seasoning, garlic, mustard, Worcestershire sauce, parsley, rosemary and pepper in large shallow pan.
Vegetable oil2 cups
Olive oil1 cup
Bourbon3/4 cup
Kikkoman Soy Sauce3/4 cup
Dry red wine3/4 cup
Lemon juice1/4 cup
Blackening seasoning1/4 cup
Garlic, minced1 ounce
Coarse-grain Dijon-style mustard1 tablespoon
Worcestershire sauce1 tablespoon
Parsley, chopped1 tablespoon
Dried rosemary leaves, crushed1 1/2 teaspoons
Pepper1 1/2 teaspoons
  
2. Add beef to marinade. Cover, refrigerate and marinate 4 to 24 hours, turning occasionally. Remove beef from marinade; discard marinade.
Beef Loin, Top Sirloin Butt Steaks, Center-Cut, Boneless (IMPS/NAMP 1184B)9 3/4 pounds
Cajun Sauce: 
3. Combine ingredients; cover and set aside.

4. For each serving: Sauté 1 steak over medium heat 6 to 8 minutes to desired doneness, turning once. Plate steak; keep hot.

Add 2 ounces mushrooms and 2 tablespoons Cajun Sauce to pan; cook and stir over medium-high heat 2 minutes until mushrooms are tender. Top steak with mushroom mixture and sprinkle with 1 teaspoon chives.
Vermouth1 1/3 cups
Olive oil1 cup
Lemon juice2 tablespoons
Lime juice2 tablespoons
Garlic, minced1 ounce
Kikkoman Soy Sauce4 teaspoons
Hot pepper sauce1 tablespoon
Cajun seasoning blend2 teaspoons
Pepper2 teaspoons
Mushrooms, sliced 1/4-inch3 pounds
Chives, chopped1/2 cup


Nutrition information per serving: 506 calories; 31 g fat (7 g saturated fat; 13 g monounsaturated fat); 113 mg cholesterol; 555 mg sodium; 5 g carbohydrate; 0.5 g fiber; 45 g protein; 19.5 mg niacin; 1.0 mg vitamin B6; 2.4 mcg vitamin B12; 3.2 mg iron; 64.5 mcg selenium; 174.2 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
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