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Mustard-Glazed Top Sirloin

Mustard-Glazed Top Sirloin


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To get a tender, flavorful steak, this recipe marinates top sirloin cuts in a mixture made with sherry, lime juice, and soy sauce, and then coats it in a spicy mustard before grilling so that it gets a nice, crisp crust to its juicy interior.

Ingredients

  • Four 6-ounce top sirloin steaks
  • 2 Tablespoons soy sauce
  • 2 Tablespoons dry sherry
  • 2 Tablespoons Dijon mustard
  • Juice from 1 lime
  • 1/2 Teaspoon dried thyme
  • 1/2 Teaspoon garlic salt
  • 1/2 Teaspoon freshly ground black pepper

Servings4

Calories Per Serving370

Folate equivalent (total)22µg5%


Mustard Crusted Roast Beef and Tips for Choosing Beef

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How to Cook Top Sirloin Steak on the Grill

  • Be sure your steak is completely thawed.
  • Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before grilling.
  • Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
  • To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
  • To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
  • For the perfect medium-rare top sirloin steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
  • Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

How Long Does It Take To Cook Steak In The Oven At 400?

If you’re wondering how long to cook steak in oven at 400 degrees F, I’ve got your answer, but it’s going to depend a little on how you like your steak cooked. After a quick sear on the stove, you’ll let the steak finish in the oven at 400 degrees F. For a 1.5-inch thick steak, it usually takes about:

  • Rare: 2 minutes (cook to 120 degrees F)
  • Medium Rare: 3 minutes (cook to 130 degrees F)
  • Medium: 4 minutes (cook to 140 degrees F)
  • Medium-well: 5 minutes (cook to 150 degrees F)
  • Well-done: 6 minutes (cook to 160 degrees F)

Note: Steak temperature will increase by an additional 5 degrees when resting.


Recipe Summary

  • 1 (3 pound) beef top-sirloin roast
  • 3 cloves garlic, slivered, or to taste
  • 3 cloves garlic, minced
  • 1 teaspoon ground paprika, or to taste
  • 1 teaspoon salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 6 Yukon Gold potatoes, quartered
  • 5 carrots, cut into 2-inch pieces
  • 2 large sweet onions, quartered
  • 3 cubes beef bouillon
  • ½ cup hot water
  • 1 cup beef broth
  • ½ cup beer
  • 2 bay leaves, broken, or more to taste
  • 2 large red bell peppers, cut into 2-inch pieces
  • ½ cup mushrooms (Optional)

Make small slits in the roast using a sharp knife tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.

Preheat oven to 325 degrees F (165 degrees C).

Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.

Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.

Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.

Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.

Thinly slice the roast crosswise. Serve with vegetables spoon pan juices over meat and vegetables.


Best Type Of Steak To Use

When it comes to steak quality matters. There’s a reason some steaks are significantly less expensive. Save these cuts for a Salisbury steak recipe.

This recipe calls for a 4-6oz sirloin steak which is a petite sirloin. This cut can be tricky to find in many grocery stores. Can’t find this cut and want to stay faithful to the recipe? Ask the butcher at the meat counter. They will happily trim steaks to size. However, if you are me you get a bigger steak!

This recipe will work with any cut of steak. Sirloin, ribeye, NY strip, T-Bone even. Personally, I love a good ribeye.

Should You Let A Steak Rest Before Cooking?

There are multiple schools of thought about letting your steak rest at room temp before cooking. I fall into the category that 30 minutes at room temp will help you cook a perfect steak.

If you put a cold steak in a hot pan it will cook unevenly and you run the risk of overcooking the outside of the steak before the inside of your steak is the temperature you want. This’ll run the risk of tough leather and nobody want that. So let that bad boy rest at room temp for 30 minutes.

The Best Pan To Use

Ideally, a cast iron skillet is the pan of choice. Caring for a cast iron skillet is easier than you think. Take a look at this cast-iron skillet guide. Don’t have a cast-iron pan? Invest in one. You’ll thank me. However, you can also use a grill pan which can help you achieve grill marks. If you are a purist like me, I only prefer grill marks from an actual grill. In a pinch, any heavy-bottomed skillet can work for this recipe.

Pre-Heat The Pan

Now that we’ve selected our pan, the most important thing to get a good sear and a golden crust is to preheat your pan. Heat your pan and then add the oil. Let the oil get hot before adding your steaks. Similar to letting the uncooked steak rest at room temperature before cooking, if you start to pan sear your steak in a cold skillet while the pan slowly heats it will slowly cook your steak and again run the risk of overcooking and never giving you a good sear.

The trick to a good sear is a high heat to give you a beautiful crust and seal in all those precious juices.

Do Not Overcrowd The Pan

Just as important as preheating your skillet, do not overcrowd your pan! Your steaks need air around them to achieve a perfect sear. If you overcrowd your pan, your steaks will steam rather than sear. If you need to make more steaks than will fit in your pan, sear them in batches and transfer them to a warm oven and cover them with foil.

Let Steaks Rest After Cooking

Lastly, use a meat thermometer to check your temps. Keep in mind once removed from the heat your steak will continue to cook. Remove them from the skillet on the lower end of your ideal temp. Most importantly, let your steaks rest for at least five minutes after cooking. This will let them finish cooking and allow the juices to redistribute giving you the perfect juicy pan-seared steak.

Best Oil for Pan Searing Steak

Canola oil is the ideal oil for steak searing. Don’t have any canola oil? Peanut oil or vegetable oil will work just fine.

You want to avoid searing your steak in extra virgin olive oil or butter. To achieve the perfect sear your pan needs to get HOT. Extra virgin olive oil and butter have a lower smoke point than canola, peanut, or vegetable oils.

If you attempt to use extra virgin olive oil or butter they will burn long before your pan even gets hot enough. Not only will you ruin the flavor of the olive oil, butter, and steak, you’ll fill your kitchen with smoke. So make sure you use an oil that can withstand high heat such as canola, vegetable, or peanut oils.

Internal Temp for Steak

This is probably the most important section of all. These are the internal temperatures of steak that you need to reach for each level of “done-ness.”

Rare

Sear the steak for 1 minute per side. (Yes only one minute per side in a preheated skillet for the perfect rare) Spoon the butter mixture over the steaks and cook an additional 30 seconds per side. Remove the steak from the pan when the internal temp reaches 115 degrees and allow the steak to rest 5-10 minutes. The steak is rare when the internal temp is 120 degrees.

Medium Rare

Sear the steak for 3 minutes per side. Spoon the butter mixture over the steaks and cook an additional 30 seconds per side. Remove the steak from the pan when the internal temp reaches 125 degrees and allow the steak to rest 5-10 minutes. The steak is medium rare when the internal temp is 130 degrees.

Medium

Sear the steak for 6 minutes on one side, flip and sear 4 minutes on the other. Spoon the butter mixture over the steaks and cook an additional 30 seconds per side. Remove the steak from the pan when the internal temp reaches 135 degrees and allow the steak to rest for 5-10 minutes. The steak is medium when the internal temp is 140 degrees.

Medium Well

Sear the steak for 7 minutes on one side, flip and sear 5 minutes on the other. Spoon the butter mixture over the steaks and cook an additional 30 seconds per side. Remove the steak from the pan when the internal temp reaches 145 degrees and allow the steak to rest for 5-10 minutes. The steak is medium when the internal temp is 150 degrees.

Well Done

Sear the steak for 9 minutes on one side, flip and sear 7 minutes on the other. Spoon the butter mixture over the steaks and cook an additional 30 seconds per side. Remove the steak from the pan when the internal temp reaches 155 degrees and allow the steak to rest for 5-10 minutes. The steak is medium when the internal temp is 160 degrees.


Related Video

Very flavorful quick & simple ingredients and prep. I did use the sesame seeds, but itɽ be fine without.

I made this without the sesame seeds and it was a super, supper, success ! I add the final butter just at the end of the deglazing of the pan and that seems about right.

Made this as my first time actually cooking any kind of steak. The steak and sauce came out perfectly following the recipe on the page, but I think I burned the Garlic a little as there was a burnt after taste with every bite. All in all it was a delicious meal that I would definitely like to try again.

Left out the sesame seeds--didn't miss them. Doubled the glaze--glad I did. Very flavorful! Easy enough for a weeknight and impressive enough for guests.

Easy & delicious, my husband's favorite way to cook steaks now. I've served it with plain risotto, and it soaks up the extra sauce nicely.

Fantastic!! I had some roasted sesame brought home from Japan so used that both to coat the steaks and to dust on for serving. Wonderful way to set off the prime WA state pasture raised beef I used. This recipe is a keeper. Thank you!!

We grilled the meat, so I used about a tablespoon of bacon fat to substitute for the steak fat. I doubled the rest of the ingredients and, because they are so delicious and healthy together (oh those probiotics!), I added finely diced shallot and leek with the garlic. Yum!

This recipe was great. I rubbed the steaks with corn starch before putting them in the refrigerator the day before. They seared beautifully. As recommended, I doubled the sauce recipe and it still wasn't enough. This is my new go-to steak recipe.

Great - Perfect! Had a larger sirloin and doubled the recipe. Very, very flavorful!

I used 3 sirloin bone in steaks and doubled the ingredients for the glaze. It still turned out great!

Best pan sauce I've ever made. I would use all the ingredients, especially sherry, even though it may not be in your pantry already. Always thought sherry was too sweet, but it worked brilliantly here. Only thing, the sauce is so good you'll easily want to triple the sherry and balsamic and double everything else. Only other change I made: Since my steak was thick, I seared it for 3 minutes per side on the highest setting, set it aside, started the pan sauce, and finished the sauce and steak for a couple minutes in the pan (cast iron) in the broiler. On another note, never heard of sesame seeds on a steak, but they gave it a nice flavor. Perfect crust. The reduced sauce was exploding with flavor while still bringing out the flavor of the steak. I served it with a baked potato and a salad made from cucumber, heirloom tomatoes and sweet peppers with a balsamic-olive-oil-honey dressing.

I see balsamic in the list of ingredients but do not see where or when to add it in the recipe? Help!

Very good, I would suggest making double the sauce my husband wanted more for his potatoes. Very easy recipe to follow, had most ingredients on hand already. I will be making this again for some house guests. Easy for a weeknight dinner, but nice enough for company.

wow, the sauce was really good on broccoli. I'm going to try making it with 1/2 the butter next time, don't think you need it all.

I made this tonight for my husband and me. It is amazing! Definitely follow the recipe as is, ensuring that you sear your steak. Absolutely incredible.

I've made this many times, and it's always a hit. The recipe needs to be followed exactly, though - use the right ingredients and in the right quantities. I've tried modifying it in all kinds of ways, and nothing is ever quite as good as the original.

This was very good for a healthy, quick, and simple weeknight dinner.

Done without modification. None of us were that impressed. Better than just a steak, but I've had simple wine reductions that were better.

Incredibly easy, and super-delish! I used a 1"-thick cut instead since I prefer my steak thicker, and omitted the sesame seeds since I didn't have any on hand. The sauce is a perfect complement to the meat, and wonderfully complex and oh-so-tasty. This is easy enough for a quick weeknight meal, but good enough for company, too. Love!

Two days ago, we were entertaining a friend for the evening. I was looking for something delicious to make for him. Something simple because I didn't have a lot of time, yet impressive because I have a secret crush on him. So I made these steaks. And OH MY LORDY! They were so good. I made the recipe exactly as it's written except for the sesame seeds and half of the soy sauce. I doubled the glaze as lots of reviewers recommended, and boy was I glad. We could have used even more. Anyway, this is so good. Soooo Gooooood. Ashlea

I made this tonight for the first time. IT WAS INCREDIBLE!! I can't wait to make it again. I took a piece of crusty bread and wiped the plate clean. I do recommend making a double recipe because you will want the sauce on the potato and vegetables in addition to the meat. I substituted nothing but I left out the seeds. Enjoy!

This was a good way to prepare an inexpensive cut of meat. We enjoyed it. In fairness, I probably should have gotten the pan hotter, it might have turned out better if it had seared more quickly on its way to medium rare.

It AMAZES me how people who are "foodies" that bother looking up recipes on Epicurious and they DO NOT follow the recipe! I don't get it. Please refrain from writing reviews with substitutions. very annoying..

This is my new favorite recipe! It is so easy and comes out like you've spent all day on it. I didn't have honey so put in a little brown sugar instead, doubt it made much difference. Great for a fancy, but quick meal. Baby boiled potatos, broccoli and a Zinfandel. Perfecto!

This is a quick and fantastic recipe. I had steak and did not know what to do with it. I did not have sesame seeds or honey, but did not realize until after I started. Substituted the seeds for sesame oil and brown sugar for the honey. This was fantastic!! The sauce makes this. It does remind me of teriyaki sauce. I can't wait to try this again with all the ingredients!


  • Nutritional Sample Size with 1/2 tsp. oil per entire steak
  • Calories (kcal) : 270
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 105
  • Sodium (mg): 570
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 39
  • The day or morning before you plan to cook the steak, sprinkle both sides of it with the salt. Set it on a large plate, cover loosely (waxed paper works well), and refrigerate for 12 to 24 hours.
  • About an hour before you’re ready to cook, remove the steak from the refrigerator. Prepare a medium-hot charcoal fire or heat a gas grill to medium high. Wipe the steak dry with paper towels, coat very lightly with oil, and season with pepper if you like. Put the steak on the grill, watching for flare-ups especially when cooking the first side. (If the flames threaten to char the entire steak, move it off to the side for a few moments until the fire calms.) Grill 8 to 9 min. per side for medium rare, a minute or two longer per side for medium. Check for doneness by making a small cut into the steak and peeking—if the meat looks a shade less done than you like, it’s ready. Move the steak to a carving board, cover loosely with foil, and let rest for 5 min. (it will continue to cook a bit more).
  • To serve, either carve the steak into six peices or into 1/4-inch slices. Spoon any collected juices onto the meat and top each serving with the braised shallots.

Figure 5 to 7 oz. of steak per person. Buy two smaller steaks if you can’t find one big enough to serve six.

Recipe Notes

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How to Cook Top Sirloin Steak

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Top sirloin steak has just the right marbling of fat to create a melt-in-your-mouth, crowd-pleasing flavor. These boneless cuts are usually very affordable and large enough to feed a family. Best of all, they are adaptable to a variety of cooking methods. Read on to learn how to select top sirloin, and prepare it using four popular methods: pan-frying, grilling, broiling, and roasting.


Related Video

This has become a "go to" recipe in our house, but it took some tweaking to achieve consistent results. First, we added cremini mushrooms to the onions - they give just the right amount of body to the sauce. Second, whether we use yellow onions or shallots, we saute them first along with the mushrooms to season the pan for the steak. We also add fresh garlic and remove the whole mix from the pan before adding the butter and sauteing the steak, which is purposely cooked a little on the black and blue side than we would otherwise eat (don't worry - we remedy that later). Third, we season the steak (we prefer prime top sirloin) with onion powder and garlic powder in addition to the salt (we use pink Himalayan) and cracked pepper and let it come to room temperature for before cooking. This also has the effect of creating a robust frond in the pan that the bourbon does a great job of deglazing. And we use as much beef broth as needed to make sufficient quantity of sauce - one cup isn't usually enough. Lastly, after the steak has reposed while the sauce is reducing, we slice the sirloin diagonally into tournadoes of beef about a half inch thick that are still on the black and blue side. Then we add the slices to the sauce while it is still hot (but no longer being heated) and the tournadoes cook just a little more and effervesce a bit of juice into the sauce, which by this time can use a little more liquid. We then serve with egg noodles to pair with the sauce. Scrumptious!

Made this with waygu sirloin steaks I got as a gift - it is really delicious - basically steak au poivre - love the addition of the bourbon - yum!

I tweaked this recipe, also. I did what was recommended for the steak. the sauce however, I made a reduction sauce that came from Outsiders Almanac. anyways, I tweaked that, also. Below is what I used. 1/2 cup bourbon 1/4 cup packed dark brown sugar 1/4 cup low-sodium soy sauce 3 tablespoons cider vinegar 1 1/2 teaspoons minced garlic 1/2 teaspoon black pepper 2 tablespoons of butter I used 1/4 cup of Shallots and 3 cloves of garlic that I sautéed in the oil 1st. Then added the bourbon, soy sauce etc and added the brown sugar last. I brought that to a boil until reduced by 1/2. Then added the 2 tablespoons of butter. This was wonderful!

Great recipe. I tried the steak and also thick(1.25 inch)boneless pork chops. However, I note that some reviewers are put off by the heavy cream in the sauce. I substituted 2% evaporated milk and you could even use evaporated skim milk. I regularly substitute evaporated milk for whole cream in recipes with satisfactory results (just remember that it is a little sweeter). In a pinch, I have even used plain yogurt thinned with a bit of milk

This recipe is one our favorites! Hint: gently cook cracked pepper in 1 tbsp olive oil for 10 to 15 minutes over low heat (just so oil bubbles) this removes the heat but retains the flavour of the pepper. Cool and add 1/2 tsp salt. Pat each side of steak with a good crust of peppers and wrap in plastic wrap for at least 1 hour before cooking. My hubby barbques the steak while I make the sauce and we slice the steak in thin strips and cover with a bit of sauce. Really nice!

i used chicken broth instead of the beef broth. and i added a touch of tobasco to the sauce. perfect!

It was fun trying steak with a cream sauce, but this isn't a recipe Iɽ make again. While it was tasty enough, it wasn't out of this world and a sauce that rich should be incredible. But it wasn't bad.

This is a great recipe& easy, elegant with excellent taste& given a small change or so. First, dont be afraid to knock off a few of the peppercorns just before serving for those who dont love pepper as much as I do. Second, add 1/8 tsp of the sea salt and 1 tbsp of flour just before you add in the bourbon (we used Makers Mark). Next, STRAIN the sauce before pouring over the steak. This makes a huge difference and allows you to press in the true flavour of the seasonings. Last, and this is pure preference, rub a fresh bay leaf over the warm meat just before pouring the sauce then garnish with a little dried parsley for an extra special touch.

I really hated the sauce. I ended up throwing it away :(

I've recently began getting more and more enjoyment out of cooking, and have found it very enjoyable. I found this recipe simply because I love the flavors present in bourbon, and wanted to try cooking with it, which I have never done. I used Jim Beam, just as the reviewer below. I love the moderately harsh flavors for mixing as compared to a more premium bourbon that I would drink straight. And I assumed the same would be true for cooking. I think if I make bourbon recipes a regular in my kitchen I may even pick up a bottle of the less refined 4-year variety to get a little more bite. Someone correct me if my assumptions are wrong, thanks :) I too thought the sauce was a little bland. On my next attempt I'm going to use more bourbon and stock, with less cream and reduce the cream a little more. But overall the flavors were amazing.

Excellent Dish Followed other advice about heat add red dried chiles to peppercorn rub. Used home-made stock. The trick to get a thick sauce is simple, boil baby boil, reduce the stock more then called for and reduce the cream. Put your steak on a holding plate covered with foil or in a warming oven. Finish sauce by added juices on the plate to the sauce.

Delicious. Added a pinch of red pepper flakes to the sauce with the broth to counter others' comments of blandness, which added just the right amount of heat. Absolutely scrumptious - we soaked up every last bit of the sauce.

So I was a bit skeptical after reading the reviews, but decided to use this recipe anyway. I substituted chicken broth for the beef broth, a yellow onion for the shallots, and half-and-half for the cream, because these ingredients were what was "on hand." Using the relative proportions, I proceeded with the basic recipe instructions. I didn't have expectations of a boldly-flavored sauce, and was rewarded with a lovely blend of onion, bourbon, butter and cream over barbequed pepper-encrusted top sirloin. Dear Husband and I enjoyed this with a rich Wente Riva Ranch Reserve 2004 Chardonnay - it seemed a decent pairing with the sauce instead of a Zin, Pinot Noir or Merlot. It was a remarkable blend - and yes, this sauce is a keeper.

We quite liked this as a different way to cook steak and it might revisit my kitchen in future, but I have several other steak recipes that I much prefer.

I agree with the other reviews that the sauce is bland. I used red onion instead of shallot and fat free half and half instead of cream, but don't think that is why the sauce was bland. It is too delicately flavored for beef.

I made this tonight for my family for Valentine's day. It was delicious. The sauce didn't thicken as much as I would have liked, but the flavor was terrific.

A nice recipe, and mostly done with stuff youɽ have on hand anyway. The sauce doesn't really do the beef justice, though, being quite bland. I'm a spice fiend, too -- and this leaves a pleasant hot tingle after the meal that screams for something cold and light and sweet -- perhaps a strongly flavored sorbet to end? Next time, I may stir in a bit of demi-glace to punch up the sauce, and grill the steak over coals, adding to the overall flavor of the dish.

Fantastic! The sauce offsets the pepper for a delicious flavor.

I want to say I was reluctant to try this recipe because of the lack of reviews. but I would have missed out on one great steak. I used Jim Beam. which was almost nutty in flavor. It reminded me some of a marsala cream sauce. You kind of look at the ingredients and say how is that supposed to be great. but somehow it works. When my wife and I just mmm'nd and awwɽ all meal. We wished we had some breadsticks to finish up the rest of the sauce. Wonderful!