Want the rich profile of a roast with the texture of a steak? Top sirloin is the pick for you.
It comes from the hip area, close to the round primal, and it’s one of the most versatile cuts of beef. That means it makes a perfectly juicy, grilled steak. It also means it’s great cubed and used in a stew or soup. Explore the possibilities of our grass-fed, grass-finished top sirloin steak in your next order.
Need some inspiration? We like ours on the grill with a bacon and Brussels sprout hash.
Pan-Seared Top Sirloin Steaks with Bacon and Brussels Sprout HashPrint Pin
- 2 pkg ButcherBox Top Sirloin Steaks
- 1 pkg ButcherBox Bacon diced
- 4 c brussels sprouts cleaned and halved
- 1 large russet potato peeled, medium dice
- 1 Tbsp kosher salt
- 1 large white onion medium dice
- 2 c baby bella mushrooms quartered
- 4 Tbsp white vinegar
- 1 tsp smoked paprika
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 3 Tbsp clarified butter
- Remove steaks from package, pat dry, salt well and refrigerate overnight uncovered on a wire rack. Remove from refrigerator 30 minutes before cooking.
- Place potatoes and 1 Tbsp kosher salt in pot. Fill pot with cold water, 1 inch above potatoes and place on medium heat. Once potatoes come to a simmer, remove from heat and drain.
- Preheat cast-iron pan. Add 1 Tbsp clarified butter and sear Steaks on all sides, about 3 minutes per side. When internal temperature is 125°F, set steaks aside to rest for at least 8 minutes.
- Add 1 Tbsp clarified butter to pan. Add bacon, half of the onions and half of the mushrooms, and saute 3 minutes. Add half of the brussels sprouts and let sit in pan one minute before moving. Saute until sprouts turn bright green. Add half potatoes and half vinegar and saute until liquid is gone. Set vegetables aside and repeat process for remaining vegetables.
- Toss entire vegetable mix with smoked paprika.
- Slice steaks thinly against the grain. Enjoy!