For those times when you feel like living luxuriously, great steak is always an option. This steak shows off its tender beefy flavor with caramelized sauce on the outside. I do not recommend eating anything else with it, it will taint the beffy awesomeness!
My mom sent Omaha Steaks to me for my birthday and I have tried quite a few different ways of cooking Top Sirloin Steaks, but the best I’ve tried was a simmered steak. I guess it could be called Pan-Braised. The meat was smooth and tender, cooked to a perfect medium rare, the sauce added layers to the delicious meat. This was incredible, Thanks mom for the steaks!
- 1 Tbsp Oil
- 1/2 Cup Water
- 1 Cube of Bouillon (if you have the huge ones just use 1/4 cube)
- 2 Tsp A1 Steak Sauce
- 2 Tsp Soy Sauce
- 2 Tsp Balsamic Vinegar
- 2 Tsp Mexican Hot Chili Powder
- 1 Tbsp Paprika
- 1 Tsp White Pepper (x1 per steak)
- 1 Tsp Garlic Salt (x1 per steak)
- 1 Tbsp Ground Sage
- 1 Tbsp butter
- 1 Tsp Lime Juice
- 1 Tbsp Maple Syrup
- 2 – 1 Inch Top Sirloin Steaks (tenderized)
- Tenderize the meat with a meat mallet, or if you don’t have one some gentle smashing with a wooden spoon works too
- Season the meat with Garlic Salt, White Pepper, 1 tsp of the Paprika, 1 tsp of the Sage
- In a sauce pan combine: Maple Syrup, Lime Juice, Remaining Sage/Paprika, Mexican Hot Chili Powder, Soy Sauce, A1 Steak Sauce, Balsamic Vinegar, Bouillon, and 1/2 cup of water
- Bring to a boil, then reduce to a simmer
- Heat a medium pan to medium-high heat about 6 on a scale of 10 in hots for those with electric stoves
- Pour Oil into pan, then brown the meat in the pan, about 3 minutes per side, remove from heat
- Pour the sauce from its pan into the pan where the steak was and rub the pan to get the caramelized juices into the sauce. Return to a Boil then add the meat(seasoned side down) and lower the heat to medium, after 8-10 minutes flip the meat and pour the lime juice on the steaks. Cook another 8-10 minutes to a nice medium-rare if you have a 1inch thick steak.
- Remove the steak and turn the sauce up to high and reduce it for about 5 minutes, then drizzle over the steaks!