Sirloin Steak With Moroccan Onions |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Eating lean doesn't mean you have to avoid beef. There are a number of cuts that are low in saturated fat, and one of my favorites for grilling is top sirloin. Like all beef, top sirloin is rich with nutrients: it's an excellent source of niacin, vitamin B6, iron and riboflavin. Marbling keeps top sirloin moist and flavorful when it's grilled, so it can be cooked with just a sprinkling of seasonings. For the most tender meat, look for a 1-inch piece and don't cook it past medium. While the steak grills, onions are caramelized with robust seasonings for a snappy accompaniment that tastes way more decadent than it is. This recipe is from the Aug./Sept. 2009 Cooking Pleasures magazine. Ingredients:
4 teaspoons olive oil, divided |
1 1/2 lbs onions, thinly sliced (6 cups) |
3/4 teaspoon salt, divided |
1 teaspoon tomato paste |
1/2 teaspoon dried ancho chile powder |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/4 teaspoon caraway seed |
1/8-1/4 teaspoon cayenne pepper |
1 lb beef top sirloin steak, cut into 4 pieces (1 inch thick) |
Directions:
1. Heat 3 teaspoons of the oil in a large skillet over medium-high heat until hot. Cook onions and 1/2 teaspoon of the salt for 4 minutes or until slightly softened, stirring once.
2. Add all remaining ingredients except steak and remaining oil and salt; cook 3 minutes or until water has evaporated. Reduce heat to medium, cook 15 minutes or until onions are tender, stirring frequently. (Onions can be made up to 3 days ahead. Cover and refrigerate.).
3. Meanwhile, heat grill. Brush both sides of steak with remaining 1 teaspoon oil; sprinkle with remaining salt. Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare to medium, turning once. Serve topped with warm onions.
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