Sirloin Steak Recipe

Marinate

Pat the 1 lb sirloin steak dry with paper towels. In a small bowl combine 2 tbs soy sauce, 1 tbs vegetable oil, 1 tsp minced garlic, 1 tsp brown sugar, 1 tsp freshly ground black pepper, and 1 tsp salt. Brush or pour the marinade over the steak and let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Cook Steak

Heat a heavy skillet or grill pan over medium-high heat until very hot. Add a light coating of oil if using a skillet. Sear the steak 3–4 minutes per side for medium-rare (internal ~130°F / 54°C) depending on thickness, or longer if desired. During the last minute, add 1 tsp butter on top and spoon melted butter over the steak to baste. Remove steak to a cutting board and let rest 5–7 minutes before slicing thinly against the grain. If using lemon, squeeze a little over the sliced steak and sprinkle chopped parsley.

Bring 2 cups of chicken or vegetable broth to a gentle simmer in a small pot. Add 1 tps soy sauce and 1/4 tsp white pepper. If using, stir in 1/2 cup baby spinach and cook 30–60 seconds until wilted. Remove from heat and ladle into a small bowl. Garnish with 1 tbs sliced green onion. Serve warm as the house soup.

Assemble 1 cup mixed salad greens, 1/4 cup thinly sliced cucumber and 2 tbs shredded carrot in a small bowl. Drizzle 2 tsp sesame dressing over the salad just before serving and toss lightly.

Heat a small nonstick skillet or wok over medium-high heat and add 1 tbs vegetable oil. Pour in the beaten egg and scramble quickly until just set, then push the egg to one side. Add 1 cup chilled cooked rice and 1/4 cup thawed peas & carrots. Stir-fry 2–3 minutes, breaking up any clumps. Add 1 tsp soy sauce and 1/4 tsp sesame oil, toss until evenly coated and heated through. Stir in 1 tbs sliced green onion. Transfer to a small serving dish.

Cook 2 oz egg noodles according to package directions until tender. Drain and return to the pot or a bowl. Add 1 tsp soy sauce, 1/4 tsp sesame oil and 1/2 tsp butter or oil; toss to coat. Serve a small portion alongside the rice.

Steam 1/2 cup broccoli florets and 1/4 cup baby corn or snap peas for 3–4 minutes until bright and tender-crisp. Season with 1/8 tsp salt and toss with 1/2 tsp butter if desired. Keep warm until plating.

Pat 3 small shrimp dry and season with 1/8 tsp salt. Heat 1/2 tsp butter or oil in a small sauté pan over medium-high heat. Add 1/2 tsp minced garlic and cook 10–15 seconds until fragrant. Add the shrimp and sauté 1–2 minutes per side until pink and opaque. Remove and serve immediately with a lemon wedge.

On a kids-style plate, arrange a portion of sliced sirloin steak (about 4–5 slices), a small bowl of house soup, the house salad, a portion of fried rice (about 1 cup prepared), a small nest of noodles, steamed vegetables and the 3-piece shrimp taster. Spoon any resting juices from the steak over the slices and garnish with chopped parsley. Serve warm.