My mom sent Omaha Steaks to me for my birthday and I have tried quite a few different ways of cooking Top Sirloin Steaks, but the best I’ve tried was a simmered steak.  I guess it could be called Pan-Braised.  The meat was smooth and tender, cooked to a perfect medium rare, the sauce added layers to the delicious meat.  This was incredible, Thanks mom for the steaks!

Ingredients

• 1 tbsp. oil
• 1/2 cup water
• 1 cube of bouillon (if you have the huge ones just use 1/4 cube)
• 2tsp A1 Steak Sauce
• 2tsp Soy Sauce
• 2 tsp Balsamic Vinegar
• 2 tsp Mexican Hot Chili Powder
• 1 tbsp Paprika
• 1 tsp White Pepper (x1 per steak)
• 1 tsp Garlic Salt (x1 per steak)
• 1 tbsp Ground Sage
• 1 tbsp butter
• 1 tsp Lime Juice
• 1 tbsp Maple Syrup
• 2 1inch Top Sirloin Steaks (tenderized)

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

Method

1. Tenderize the meat with a meat mallet, or if you don’t have one some gentle smashing with a wooden spoon works too
2. Season the meat with Garlic Salt, White Pepper, 1 tsp of the Paprika, 1 tsp of the Sage
3. In a sauce pan combine: Maple Syrup, Lime Juice, Remaining Sage/Paprika, Mexican Hot Chili Powder, Soy Sauce, A1 Steak Sauce, Balsamic Vinegar, Bouillon, and 1/2 cup of water
4. Bring to a boil, then reduce to a simmer
5. Heat a medium pan to medium-high heat about 6 on a scale of 10 in hots for those with electric stoves
6. Pour Oil into pan, then brown the meat in the pan, about 3 minutes per side, remove from heat
7. Pour the sauce from its pan into the pan where the steak was and rub the pan to get the caramelized juices into the sauce.  Return to a Boil then add the meat(seasoned side down) and lower heat to medium, after 8-10 minutes flip the meat and pour the lime juice on the steaks.  Cook another 8-10 minutes to a nice medium-rare if you have a 1inch thick steak.
8. Remove the steak and turn the sauce up to high and reduce it for about 5 minutes, then drizzle over the steaks!

I hope you enjoy this, sorry I don’t have any pictures, we ate it . . . hard!