PAN-SEARED TOP SIRLOIN STEAKS

SERVES 4

This recipe is so quick and easy, but so delicious, you will think you are dining at a fine restaurant. The top sirloin is cut from the most tender portion of the sirloin. It is sometimes called a sirloin fillet. You could use other cuts of beef steaks, preferably those that are naturally tender and relatively lean. That brings to mind beef tenderloin steaks, but the top sirloin has more flavor and is considerably less expensive. This recipe is perfect for elegant entertaining, but quick enough for a busy weeknight dinner.

INGREDIENTS

4 top sirloin steaks, about 1-1/4 inches thick and 6 ounces each, well trimmed of fat

Salt and pepper to taste

1 tablespoon olive oil

2 tablespoons butter

2 large cloves garlic, thinly sliced

1 tablespoon chopped fresh parsley (optional garnish)

Pat any excess moisture off of the steaks with a paper towel. Season with salt and pepper on both sides. Heat a large skillet over high heat. Add the oil and butter and swirl to coat bottom of pan. Add the steaks and sear on both sides until the desired doneness, about 3 minutes per side for rare, depending on thickness. (If you prefer your steaks more done, lower the heat after the initial searing to prevent them from burning.) Add the garlic slices, making certain they are on the bottom of the pan, and cook one more minute or until golden. Place on individual serving dishes. Add the parsley to the pan. Drizzle some of the pan juices and the garlic over each steak. Serve immediately.

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