Juicy sirloin steak recipes to devour. Grilled sirloin steak with creamy garlic mashed potatoes is one of my favorite summer meals.
2 sirloin steaks
Honey Soy Steak Marinade
1 cup soy sauce
1/4 cup honey
1 TBS Worcestershire sauce
1 tsp minced garlic (1 clove) or 1/2 tsp garlic powder
1/2 tsp ground ginger
1 cup beef broth (water will work too)
Mix ingredients together (reserve 1/4 cup) and pour the rest into a 9x13 pan. Add steaks, poke with fork and turn over a couple times so it is covered with the marinade. Let sit for at least 4 hours (overnight is best) in the refrigerator.
Preheat grill to grill the steaks. Take the steaks out of the marinade and discard. Place steaks on the grill and cook until you reach desired doneness. Before plating, put a tablespoon of the marinade on the plate and put the steak on top of that. Repeat with the other steak.
Garlic Mashed Potatoes
2 lbs russet potatoes - washed, peeled and quartered
1/2 tsp salt
4 TBS cold butter, chopped
3/4 cup half-and-half, or heavy cream, warmed
2 garlic cloves, minced
salt and pepper to taste
Place potatoes in a large saucepan and cover with water. Add the salt and bring to a boil; reduce heat and simmer approximately 15 minutes. When you can easily poke through them - drain well and place back in the hot pan so the water on the potatoes can evaporate. After a couple minutes transfer to a bowl.
In the bowl, place the chopped butter and minced garlic on the hot potatoes and mash using a potato masher until you have small chunks. Add the half-and-half and finish mashing until desired consistency is desired. You may also use a mixer for this step.
Miss Homemade Recipe Ideas:
For a change, why not make Blue Cheese Mashed Potatoes? Just add 1/2 cup crumbled blue cheese.
Roasted Whole Carrots and Asparagus
Buy a bunch of carrots and asparagus to feed your family and here is what you do:
small whole carrots (green tops removed), washed and peeled
PREHEAT oven to 400 degrees.
Rub clean carrots and asparagus with olive oil and place on a baking sheet pan, cover with foil.
Roast for 10 minutes and remove the foil. Continue cooking another 15 -18 minutes or until the vegetables are fork tender. Season with salt and pepper and serve.