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Beef Sirloin Recipes
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Ready Time: 6 Hrs 10 Min
"Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. This version substitutes beef in place of the lamb to suit American tastes."
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Ready Time: 20 Min
"Peanut butter lends a subtle flavor to this easy beef dish shared by Rita Reifenstein of Evans City, Pennsylvania. Tip: 'For a change of pace, try ground beef. It's great within served over noodles,' she says."
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Ready Time: 20 Min
"'For my husband and me, this recipe is a summer favorite, ' relates Victoria Caddy of Winterville, North Carolina. 'The aroma as it cooks on the grill is heavenly!'"
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Ready Time: 1 Hr 15 Min
"This is the best way to make any steak stand out! If you have extra vegetables, wrap them up and cook with the steak."
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Ready Time: 30 Min
"Judy Brown of Rockdale, Texas makes her own picante sauce for this beefy dish, but she suggests you can also use a store-bought brand. 'My husband doesn't care for Oriental food,' Judy writes, 'but he likes this great dish with its Mexican flair.'"
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Ready Time: 25 Min
"'This is a great dish for guests because you can easily do the prep work in advance. Everyone asks me for the recipe,' writes Karla Hanson of Monona, Iowa."
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Ready Time: 6 Hrs 30 Min
"This is how my mother-in-law was taught by her Persian mother-in-law to make kabob. We always grill onions, bell pepper, and tomatoes to go along with our meal. This is wonderful served with Persian rice and a cucumber salad."
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Ready Time: 20 Min
"From Marysville, Washington, Karen Hamlin shares this tasty treatment for beef that relies on a made-in-moments marinade. 'I like to add mushrooms to the skewers and serve the yummy kabobs over hot cooked rice,' she writes."
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Ready Time: 8 Hrs 27 Min
"Enjoy the perfect marinade designed especially for grilled steak skewers with oranges, steak sauce, red wine, chile peppers, and green onions."
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Ready Time: 20 Min
"'Any time is a good time to fire up the grill and toss on a steak that has soaked up this great marinade,' notes Betty Ann Ewert of Arlington, Minnesota. 'One of our stock car racing buddies came up with the recipe, and we use it often.'"
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