Robust, Meaty, Bourbon Sirloin Speaks Sweet Nothings To Your Taste Buds
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bourbon sirloin, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I love steak dinners. I can remember being a young girl and my dad taking me out to a special dinner for my birthday. I ordered my first steak and had it cooked medium well. It was the best steak I had ever had. Well, at that point it was the only steak that I had ever had lol! My dad had his steak cooked medium rare but that looked just a tad too bloody for my tastes. How do you like your steak cooked? Do you prefer it to be dead or with the ability to walk off your plate?
This recipe is for a tender and juicy sirloin steak cooked with bourbon. It is so yummy! It isn’t that difficult to make, either. The key is to not keep flipping the meat over and over again. Actually, the author of this recipe suggests to only flip once. I know, it’s hard to only flip once because you instinctively want to flip every few seconds. Just do what I did and start working on something else in the kitchen as the steak cooks. Enjoy!
Recipe and photo courtesy of Group Recipes.
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