Versatile and Delicious

Member’s Mark USDA Choice Angus Beef Boneless Top Sirloin Steaks, priced per pound offers a world of culinary possibilities. From pan-searing with rosemary, garlic, and butter to marinating in spices for flame-grilled fajitas, this sirloin steak adapts to any cooking style. Its velvety texture and juicy flavor pair beautifully with salads, curries, stir-fries, or even shaved into sandwich slices. Let your creativity shine with this premium cut of beef as its versatility ensures you’ll always have the right cut for your favorite recipes with 22g of protein per serving.

Cooking Instructions

Prep Your Steak: Take your steak out of the fridge 20-30 minutes before cooking. Pat it dry with paper towels and season generously with salt, pepper, and any other desired spices.

Heat Your Surface: Get your pan, grill, or broiler very hot. If using a pan, add a bit of high-smoke-point oil.

Sear for Crust: Place the steak on the hot surface and cook for 2-4 minutes per side to develop a deep brown crust. Flip only once.

Finish Cooking: Reduce the heat slightly and continue cooking until your steak reaches your preferred doneness. For thicker steaks, you might transfer them to a 375-400F (190-200C) oven after searing.

Check Doneness: Use an instant-read thermometer. For medium-rare, aim for 130-135F (54-57C).

Rest Your Steak: Remove the steak from the heat and let it rest on a cutting board or plate for 5-10 minutes, loosely tented with foil. This helps the juices redistribute, making it more tender.

Slice and Serve: Slice the steak against the grain and enjoy!

Meal Idea – Steak Stir-Fry with Rice (Serves 2-3)

Ingredients

• 2 ct. USDA Choice Angus Beef Boneless Top Sirloin Steaks
• 2 cups cooked white or brown rice
• 1 tbsp olive oil or sesame oil
• 1 bag (about 12-16 oz.) frozen stir-fry vegetable mix (peas, carrots, broccoli, bell peppers, etc.)
• 1/4 cup stir-fry sauce (store-bought or homemade with soy sauce, ginger, garlic)
• Optional Garnish: Toasted sesame seeds, chopped green onions

Directions

1. Cook Rice: Start cooking your rice first according to package directions, as it takes the longest.

2. Prep Steak: While rice cooks, remove steaks from the fridge 15-20 minutes beforehand. Slice them thinly against the grain into bite-sized strips.

3. Stir-Fry Steak: Heat olive or sesame oil in a large skillet or wok over medium-high heat. Add steak strips and stir-fry for 3-5 minutes until browned and cooked through. Remove steak from the skillet and set aside.

4. Stir-Fry Veggies: Add the frozen stir-fry vegetable mix to the same skillet (no need to add more oil usually). Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.

5. Combine & Sauce: Return the cooked steak to the skillet with the vegetables. Pour in the stir-fry sauce and toss everything together for 1-2 minutes until heated through and coated.

6. Serve: Serve hot over the cooked rice. Garnish with sesame seeds or green onions if desired.