The classic combination of black pepper and coriander seeds is delicious on thick, juicy steaks, such as T-bones, sirloins or strip loins.
Using a foil pan means no cleanup after you finish these crusty-bottom potatoes. Serve with Balsamic Sirloin Medallions or Spatchcock Mustard Herb Chicken.
Strip loin grilling steak is a tender cut to cook right away but is even more flavourful if marinated first. You can also use rib eye, tenderloin or top sirloin grilling steak. With the zucchini grilled alongside, this is a no-fuss meal.
This is a meatless version of the popular Vietnamese pho, a hearty beef-based noodle dish. To add meat, substitute paper-thin slices of top sirloin for the tofu. Serve with an assortment of fresh garnishes such as cilantro, sliced green onions, sliced chilies, bean sprouts and lime wedges.
Oven roast cuts of beef, such as sirloin tip and inside and outside round, are less expensive than premium cuts and can make fine roasts. However, because they are less marbled with fat, they need help to keep them succulent. Here we use a tasty garlic-and-herb-infused butter to do just that.
These filet mignon–inspired kabobs are made with less expensive top sirloin, then skewered and grilled for a more casual take on the classic steak-house dish. Serve this warm-weather dinner with a baked potato to round out the meal.
Leave the guilt at the door because these steak and fajita bowls are actually good for you thanks to a healthy dose of greens and veggies.
