Sirloin Steak with Red Onion Relish

Name: Sirloin Steak with Red Onion Relish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Global
Ingredients: 454 grams boneless beef sirloin steak, 3/4 inch thick; 0 teaspoons coarsely ground black pepper; 59 milliliters A.1. Original Sauce; 2 teaspoons oil, divided; 1 large red onion, thinly sliced, separated into rings; 1 teaspoons dried sage leaves, crushed

For 26 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 1g of fat, and a total of 27 calories. This recipe serves 30. It can be enjoyed any time, but it is especially good for valentin day. A mixture of a.1. original sauce, onion, coarsely ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Cut steak into 6 equal portions. Rub both sides evenly with pepper.

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Pepper

Steak

Dry Seasoning Rub

Heat 1 tsp. of the oil in large nonstick skillet on medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add steak; cook 5 min. on each side for medium doneness (160F).

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Steak

Remove from skillet; cover to keep warm.

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Frying Pan

Add remaining 1 tsp. oil to drippings in skillet.

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Cooking Oil

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Frying Pan

Add onions; cook and stir 5 to 7 min. or until crisp-tender.

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Onion

Add steak sauce and sage; cook an additional 2 min., stirring occasionally. Slice steak.

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Steak Sauce

Steak

Sage

Serve relish over the steak slices.

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Relish

Steak

Equipment

Frying Pan

Ingredients

Servings:

454grams

boneless beef sirloin steak, 3/4 inch thick 0teaspoons

coarsely ground black pepper 59milliliters

A.1. Original Sauce 2teaspoons

oil, divided 1large

red onion, thinly sliced, separated into rings 1teaspoons

dried sage leaves, crushed

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Raymond R Collection Merlot. It has 4.1 out of 5 stars and a bottle costs about 12 dollars.