Sirloyne is an inexpensive steak because it is cut from lumbar carcass and is considered more lean with minimal the amount of fatty inclusions. But from it you can not cook less tasty and tender piece of meat than from premium varieties. Pledge sirloin perfect steak in its light roast. Inner meat temperature should be approximately 55 ° C. Then the steak turns out juicy, with a rich meat taste and completely not tough. Pour with mouth-watering beer, honey and mustard glaze sauce and serve with a side dish of baked sweet potato and onions. Nutrition value of one serving: (total 4) Calories 540, total fat 35 g, saturated fat g, proteins 36 g., Carbohydrates one 7 g., Fiber G., cholesterol mg., Sodium mg., sugar d. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 sirloin boneless beef steaks (approximately 200 gr. each)
- 2 medium sweet potato tubers, cut into 1 wedges cm.
- 1 red onion, cut in half (do not peel)
- 3 tbsp. l olive oil
- 1 tbsp. lagers
- 1 tbsp. l Dijon mustard
- 2 tsp cider vinegar
- 2 tsp honey
- 1 tbsp. l (15 gr.) Butter
- 2 tbsp. l chopped fresh parsley
Recipes with similar ingredients: beef, light beer, onions red, sweet potato (sweet potato), Dijon mustard, apple vinegar, parsley, honey
Recipe preparation:
- Preheat the oven to 230 ° C. Mix on the baking sheet with the sides sweet potato, red onion, 1 tbsp. l olive oil, 1/4 tsp salt and pepper. Put the onion with the cut down. Bake in the middle bake until the sweet potato is tender and the onion is golden and crispy, 25-30 minutes.
- Meanwhile, salt and pepper the steaks. Heat big pan over medium heat and add the remaining 2 tbsp. l olive oil. Put steaks in a pan and fry until rosy crusts for 3-4 minutes on each side for a weak degree of frying. Put the steaks on a plate and cover with foil, give the meat relax.
- Remove the pan from the stove and add the beer, scraping from the bottom pieces of meat sticking to the pan. Add mustard, mix. Return the pan to a moderately low heat and simmer slowly. fire until the liquid becomes slightly syrupy, 1-2 minutes. Add the vinegar, honey and juice from the steaks. Sprinkle 1/4 h. l salt. Remove from the stove and stir in the butter so that it melted away.
- Peel and slice the baked onions in half rings. Pour steaks sauce from the pan. Serve with baked vegetables. Sprinkle parsley.
