Thursday, November 1, 2012

MEXI-STYLE SIRLOIN

3 tsp canola oil, divided
1 lb (approx. 3/4-in thick) boneless beef sirloin
1 medium onion, sliced thin
1 cup your favorite picante sauce

Cut the steak into 4 serving pieces.

Heat half the oil in a large nonstick skillet over medium-high heat.  Add the steak pieces and cook until well-browned on both sides.  Remove from the skillet and pour fat out of skillet.

Add the remaining oil to the skillet and add the onion; saute' until tender.  Stir in the picante sauce.  Add the steak back into the skillet, reduce heat to medium and cook a few more minutes until done to your taste.
Yield: 4 servings


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