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. Easy Beef Top Sirloin Steak recipe with Ranch Dressing MixDr. Have you ever found yourself sitting in front of the TV, watching Netflix, and eating a freshly cooked roast with a side of popovers at midnight?

A beef loin top sirloin roast contains both the top sirloin and tenderloin muscles and is best roasted in the oven, but can also be cut into steaks and grilled or Rub the beef with salt and pepper. Place the top sirloin into a roasting pan on a rack and place in the center of the oven uncovered, fatty side on top. Open-faced sandwiches seem to have a special place, here at The Kitchn, with over a dozen recipes scattered through our archives. You can have Open Faced Seared Beef Sirloin Tartine using 15 ingredients and 21 steps. Here is how you cook it.

Ingredients of Open Faced Seared Beef Sirloin Tartine

It's 2 of 8oz Seasoned Beef Sirloin.
You need 2 of Onions.
You need 3 tbsp of Butter.
It's of Peppercorn Sauce.
It's 2 tbsp of Butter.
It's 2 of Shallot, minced.
It's 2 tbsp of Green Peppercorns (in brine), roughly chopped.
It's 1/4 cup of Cognac.
It's 1 cup of Beef Stock.
Prepare 1/2 cup of Heavy Cream.
It's 8 slice of Artisan Bread, such as Ciabatta, Flatbread, or Baguette.
Prepare 2 cup of Arugula.
You need 1 tbsp of Olive Oil.
You need 1 of Salt.
You need 1 of Pepper.

This top sirloin steak is pan-seared to caramelized perfection for a satisfying steak dinner you can easily prepare. 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. For most people, sirloin steak is not an everyday meal. Top sirloin steak recipes are best cooked using dry methods such as grilling, broiling or frying.

Open Faced Seared Beef Sirloin Tartine instructions

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..

It's grilling season and the Kirkland Signature Sirloin Beef Patties are a great option if feeding a crowd. Pan-seared steak is a classic recipe: uncluttered and elegant, like the little black dress of food. But sometimes you do want to dress it up just a little without losing the simplicity that made it There's no need to use a specific "recipe" for everything , after all! Beef Sirloin With Fresh Herb Marinade Recipe. Seared Sirloin with Balsamic Red Onions, Watercress, and Oranges Recipe