Rosemary & Garlic Basted Sirloin Steak cooking

Rosemary & Garlic Basted Sirloin Steak

Rosemary & Garlic Basted Sirloin Steak

Rosemary & Garlic Basted Sirloin Steak

Tonia Bloom
Butter basted sirloin steak with rosemary and garlic is a classic flavor combination. A cast iron skillet works best, but any heavy skillet will get the job done.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Main Dish
Diet Blue, Low Carb, Low Fat, Low Sodium
Servings 4
Cost $2.94 per serving

Ingredients
  

  • 1 pound Beef Sirloin
  • 1 tablespoon Grapeseed Oil
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 2 teaspoons Minced Garlic (jar)
  • 2 medium Shallots sliced
  • tablespoon Buttery Spread
  • 1 sprig Fresh Rosemary

Instructions
 

  • Let steak sit out at room temperature for 30 minutes. Pat dry with paper towel. Sprinkle both sides of meat with salt and pepper. Lightly spray with grapeseed oil.
  • Heat a large skillet over medium-high heat. Add steak and cook for 1 minute. Add garlic, shallots, buttery spread, and rosemary. Tilt skillet to pool buttery spread and spoon over meat to baste. Cook and baste for 2 minutes. Flip meat over. Cook and baste for another 2 minutes or until an instant read thermometer reads 125°F for medium-rare.
    Rosemary & Garlic Basted Sirloin Steak cooking
  • Transfer meat to a cutting board and top with shallots and pan juices. Discard rosemary. Tent with foil to keep warm. Let meat rest for 10 minutes. Thinly slice meat against the grain.
  • Divide sliced meat evenly between 4 plates and garnish with rosemary sprigs if desired.
Nutrition Facts
Rosemary & Garlic Basted Sirloin Steak
Amount per Serving
Calories
334
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
82
mg
27
%
Sodium
 
195
mg
8
%
Carbohydrates
 
10
g
4
%
Fiber
 
2
g
8
%
Protein
 
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Beef Recipes, Dinner Recipes, Heart Healthy, High Protein
Food Groups ***Meat = 4 servings, Vegetables = .5 serving
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