How to Cook Perfect Open Faced Seared Beef Sirloin Tartine

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. Open-faced sandwiches seem to have a special place, here at The Kitchn, with over a dozen recipes scattered through our archives. This Top Sirloin Steak is an easy weeknight dinner you can make on a stovetop.

Serve with potatoes and green vegetables for a quick steak dinner! Seared sirloin and a light vinaigrette top this crunchy, refreshing salad of romaine with tomatoes, peppers, red onion, green olives and blue cheese. Beef Sirloin Steak Crock Pot Recipes. You can have Open Faced Seared Beef Sirloin Tartine using 15 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Open Faced Seared Beef Sirloin Tartine

1. It's of 8oz Seasoned Beef Sirloin.
2. Prepare of Onions.
3. Prepare of Butter.
4. Prepare of Peppercorn Sauce.
5. Prepare of Butter.
6. You need of Shallot, minced.
7. You need of Green Peppercorns (in brine), roughly chopped.
8. It's of Cognac.
9. It's of Beef Stock.
10. You need of Heavy Cream.
11. It's of Artisan Bread, such as Ciabatta, Flatbread, or Baguette.
12. You need of Arugula.
13. You need of Olive Oil.
14. It's of Salt.
15. You need of Pepper.

How To Cook Top Sirloin Steak In The OvenWholesome Yum. steak marinade, sirloin steaks, butter. Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce. Chef's Notes. "While I was visiting a friend, she prepared these mini open-faced sandwiches. They make delightful appetizers for holiday guests, and the Mustard-Horseradish Sauce can be made.

Open Faced Seared Beef Sirloin Tartine step by step

1. Season the raw beef sirloin with salt and pepper..
2. Place your seasoned sirloin into a sous-vide pouch with a tablespoon of butter..
3. 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**.
4. Heat some butter in a sauté pan over medium high heat..
5. Add the onions to the pan, and sauté until onions are caramelized..
6. Deglaze the pan with a little water occasionally to scrap up the bits on the bottom of the pan..
7. Season the onions to taste with salt and pepper, remove onions from pan, and set aside..
8. Make the sauce: Heat the butter in a sauté pan over medium high heat..
9. Add the shallots and sweat for 1 minute..
10. Add the peppercorns and continue to sweat for 1 minute..
11. Remove pan from heat..
12. Carefully add the Cognac, ignite, and allow the flame to burn off alcohol..
13. Return pan to heat, add the stock and reduce by half..
14. 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..
15. Toast the bread in a pan with a little olive oil, season with salt and pepper..
16. Plate the toasted bread..
17. Remove the sirloin from the pouch, slice and set aside..
18. Add the meat to the sauce until warmed through..
19. Place the meat on top of the bread..
20. In a bowl, drizzle the arugula with olive oil, season with salt and pepper, and toss to blend..
21. Top the meat with the arugula. Serve immediately..

For best results, be sure to enable the option to PRINT BACKGROUND IMAGES in the following browsers: - Firefox (File > Page Setup > Format & Options) - Internet. Sprinkle beef with lemon pepper seasoning. This boneless, lean cut is great value. Best when roasted and carved into thin slices. Learn more about this beef cut here.