BLOG
Recipes, Announcements and More
London Broil 101
London Broil is a wonderful, flavorful cut that loves marinade very well and makes a tasty beef jerky or bresaola.
While Foothills Meats does not frequently stock this cut of meat, feel free to ask about availability! London Broil is a wonderful, flavorful cut that loves marinade very well and makes a tasty beef jerky or bresaola. From the hind quarter of the animal, some argue that it’s not so much a defined cut of meat as it is a style of preparation. Best prepared on the grill or pan broiled and baked at high temperatures, it can be cooked to medium or medium well and remain juicy.
Ingredients for Skip-the-Steak-Sauce London Broil
4 pounds of London Broil
3 TBSP soy sauce
1 TBSP ketchup
1 TBSP vegetable oil
1 clove garlic, minced
1 tsp salt
½ tsp ground black pepper
½ tsp dried oregano
Preparation
In a small bowls, mix together soy sauce, ketchup, vegetable oil, garlic, salt, pepper, and oregano. Score both sides of the meat, diamond cut and 1/8 inch deep. Rub soy mixture into all sides of the steak, wrap tightly in aluminum foil, and refrigerate for 5-6 hours or overnight, turning every couple of hours.
Heat grill on high heat, and lightly oil the grate. Place meat on the prepared grill for 3 to 7 minutes per side for medium rare (135 degrees F, or 57 degrees C), or to desired degree of doneness. Let rest for 5 minutes once removed from heat.
Serve by slicing across the grain and garnishing with a sprig of parsley. Your guests will love it so much, they won’t need steak sauce.
Top Sirloin and Top Sirloin Filet
Top Sirloin is a steak with tremendous beef flavor from the animal’s hind quarter. Cooked best over high, dry heat, it’s tender when cooked to medium or slightly over.
Top Sirloin is a steak with tremendous beef flavor from the animal’s hind quarter. Cooked best over high, dry heat, it’s tender when cooked to medium or slightly over. There’s not a lot of internal fat in Top Sirloin, so beef eaters looking for leaner cuts will find this steak very much to their liking.
Top Sirloin Filet, not to be confused with the either the Tenderloin Filet or the Top Sirloin is a muscle that sits right beside the Top Sirloin Steak in the hind quarter. It’s smaller in size and has no sinew or internal fat deposits, so this is another cut beef lovers looking for leaner offerings will appreciate. Medium high to high heat is the best bet to give the Top Sirloin Filet a good texture at a doneness level of medium or slightly over. Both cuts of meat are fantastic as steaks or in recipes with a few more ingredients to compliment the wonderful, beefy flavor.
Ingredients for Steakhouse Style Top Sirloin Steaks
2 Top Sirloin steaks cut to your desired thickness, usually 1 ½ to 2 inches
Olive oil
Salt
Fresh ground black pepper
Butter
Preparation
Because this recipe is more about the method of cooking rather than ingredients, it’s simple and yields a steak fit for a restaurant. Fifteen minutes before you’ll put the steaks in the pan, preheat oven to 375 degrees F (190 degrees C). You want it ready for when the searing is done.
Heat a cast-iron or other oven-safe heavy-bottomed skillet to high heat. Coat steaks liberally in olive oil, and sprinkle one side with salt and freshly ground black pepper to taste. When pan is hot enough, drizzle with a little more olive oil and place steaks in pan, seasoned side down. Don’t touch them for three minutes. The more you move them, the more it inhibits that nice steakhouse style crust forming. While they’re searing on one side, sprinkle salt and pepper to the unseasoned side. After 3 minutes, flip them over and sear that side for 3 minutes.
There will be a fair amount of smoke. This is normal and also doesn’t go on very long. When the steaks are seared, move them to the oven for another 3-10 minutes, depending on your desired doneness. For thinner steaks, they may be to medium after only a couple minutes. When steak reaches the temperature of your desired doneness (135 degrees F for medium, 57 degrees C), remove them and place a foil tent over them for 5 minutes, letting them rest. DO NOT FORGET the oven mitt—handle will be HOT!
After 5 minutes’ rest, plate and top with a pat of butter to serve. Your dinner companion will wonder why you’re not working in the best steakhouse in town after this.
Ingredients for Pan Seared Top Sirloin Filet with Red Wine Sauce
4 Top Sirloin Filets, cut 1 ¼ to 1 ½ inches thick
1 TBSP olive oil
2 TBSP fine chopped fresh rosemary, divided
2 TBSP cracked peppercorn blend
2 tsp kosher salt
¼ cup shallots, diced
4 cloves garlic, minced
1 cup Cabernet Sauvignon (red wine)
1 TBSP Dijon mustard
2 TBSP butter
3 TBSP chopped parsley
Salt and pepper to taste
Preparation
Preheat oven to 350 degrees F (176 degrees C). Heat oil in heavy-bottomed, oven-safe skillet. Combine 1 TBSP rosemary, peppercorn, and salt in a small bowl. Season steaks with peppercorn mixture, lightly pressing mix into steak. Sear steaks 1-2 minutes each side, then place in oven for 5-10 minutes to roast until medium-rare, longer for desired level of doneness above medium rare. Rest for 5 minutes.
After removing steaks from pan, add shallots and garlic. Cook for 2 minutes on medium heat on the stovetop. Whisk in wine and mustard and reduce by 2/3. Add remaining rosemary. Melt butter in pan by swirling, then remove from heat. Add parsley and salt to taste, and top steaks with wine mixture.
Serve with your favorite vegetables to the delight of your dinner guests.
Let's Cook.
How To: Cook Hanger Steak
The Hanger Steak is the only cut of meat sold by Foothills Meats that is not dry aged. It takes to marinades wonderfully and is great for grilling and pan broiling.
Prized for its flavor, the Hanger Steak is derived from the diaphragm of a steer or heifer. This cut is taken from the plate, or lower belly of the animal. The Hanger Steak is the only cut of meat sold by Foothills Meats that is not dry aged. It takes to marinades wonderfully and is great for grilling and pan broiling.
Ingredients for Succulent Hanger Steak
2 pounds of Hanger Steak
1 TBSP clarified butter
2/3 cup chicken broth
2 tsp balsamic vinegar
2 TBSP cold butter, cubed
salt and freshly ground black pepper to taste.
Preparation
Remove all silver skin and fat from steak. Carefully cut out the connective tissue that connects the two halves of the steak, separating the whole into two long pieces. Cut lobe of meat from one half (it’s the piece that is slightly separated from the larger half). Then cut each of the two larger halves into two steaks each, for a total of four steaks. Sprinkle with salt and pepper.
Heat skillet over high heat. Add clarified butter when pan is hot, then place steaks in the pan. Reduce heat to medium. Cook until browned on all sides. The meat is somewhat triangular in shape, so there may be more than two turns necessary. Total cook time is about 12 minutes, until center is reddish-pink in center (medium-rare). Temperature on a thermometer will be about 125 degrees F (52 degrees C) when steaks need to be removed from heat. Transfer to warm plate and tent with foil to let steaks rest and allow temperature to increase to 130 degrees F.
Pour stock into skillet set over medium heat. With wooden spoon (or other non-abrasive utensil) scrape up browned bits from bottom of pan. When the brownings dissolve and the liquid begins to reduce (2-3 minutes), reduce heat to low. Add accumulated juices from resting steaks, balsamic vinegar, and cold butter. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Add salt to taste if necessary.
To serve, slice steaks across the grain and spoon brownings reduction over them. Your guests will rave over this juicy, succulent meal.