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
Cuisine American
Diet Blue, Low Carb, Low Fat, Low Sodium
Servings 4
Cost $2.94 per serving
Sodium 195 mg

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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