Open Faced Seared Beef Sirloin Tartine. Beef sirloin just might be America's favorite cut of beef, for good reason: it's readily available at grocery stores, affordable, and tender enough for quick Top sirloin steaks are leaner and less tender than ribeye, T-bone steak, or strip steaks, but they're juicy and flavorful when grilled or pan seared. For best results, be sure to enable the option to PRINT BACKGROUND IMAGES in the following browsers: – Firefox (File > Page Setup > Format & Options). For most people, sirloin steak is not an everyday meal.
Seared sirloin and a light vinaigrette top this crunchy, refreshing salad of romaine with tomatoes, peppers, red onion, green olives and blue cheese. Sirloin Bavette Steaks are a lesser known cut of meat from the beef sirloin. Check out this easy recipe and learn why these steaks are so delicious! You can cook Open Faced Seared Beef Sirloin Tartine using 15 ingredients and 21 steps. Here is how you cook that.
Ingredients of Open Faced Seared Beef Sirloin Tartine
- You need 2 of 8oz Seasoned Beef Sirloin.
- It’s 2 of Onions.
- You need 3 tbsp of Butter.
- Prepare of Peppercorn Sauce.
- It’s 2 tbsp of Butter.
- You need 2 of Shallot, minced.
- It’s 2 tbsp of Green Peppercorns (in brine), roughly chopped.
- You need 1/4 cup of Cognac.
- It’s 1 cup of Beef Stock.
- You need 1/2 cup of Heavy Cream.
- It’s 8 slice of Artisan Bread, such as Ciabatta, Flatbread, or Baguette.
- It’s 2 cup of Arugula.
- It’s 1 tbsp of Olive Oil.
- Prepare 1 of Salt.
- Prepare 1 of Pepper.
These steaks are similar to flank or skirt steaks, but are a little thicker and have great flavor! Pan sear these steaks and baste them with… Open-faced sandwiches seem to have a special place, here at The Kitchn, with over a dozen recipes scattered through our archives. Not only are the grilled or broiled peach halves served on a bed of arugula with the sirloin a beauty to behold when serving, the sweetness of the fruit complements the meatiness of the beef. This top sirloin steak is pan-seared to caramelized perfection for a satisfying steak dinner you can easily prepare.
Open Faced Seared Beef Sirloin Tartine step by step
- Season the raw beef sirloin with salt and pepper..
- Place your seasoned sirloin into a sous-vide pouch with a tablespoon of butter..
- Vacuum seal the bag and cook in a water bath at 59.5 C (139.1 F) for 45 minutes **Time and temperature is referenced from Thomas Keller’s Under Pressure sous-vide book**.
- Heat some butter in a sauté pan over medium high heat..
- Add the onions to the pan, and sauté until onions are caramelized..
- Deglaze the pan with a little water occasionally to scrap up the bits on the bottom of the pan..
- Season the onions to taste with salt and pepper, remove onions from pan, and set aside..
- Make the sauce: Heat the butter in a sauté pan over medium high heat..
- Add the shallots and sweat for 1 minute..
- Add the peppercorns and continue to sweat for 1 minute..
- Remove pan from heat..
- Carefully add the Cognac, ignite, and allow the flame to burn off alcohol..
- Return pan to heat, add the stock and reduce by half..
- Add the cream and reduce until the sauce is able to coat the back of a spoon; season with salt to taste and set aside. Hold the sauce warm..
- Toast the bread in a pan with a little olive oil, season with salt and pepper..
- Plate the toasted bread..
- Remove the sirloin from the pouch, slice and set aside..
- Add the meat to the sauce until warmed through..
- Place the meat on top of the bread..
- In a bowl, drizzle the arugula with olive oil, season with salt and pepper, and toss to blend..
- Top the meat with the arugula. Serve immediately..
Sirloin steak is a boneless cut coming from the sirloin, which is a subprimal posterior to the short loin where the T-bone and Porterhouse steaks come from. French tartines, or open-faced sandwiches, are a delightful meal for any time of day—and with any number of toppings. Our gourmet tartines start off with a deliciously crusty loaf of rustic bread. Sirloin comes from the Short Loin of the cow, which is located toward the middle of the cow's back. Top Sirloin filet steaks are on the thick side.