Sirloin Steak 'n Onions

Total Time
1hr
Prep
30 mins
Cook
30 mins

Mmm, Juicy steak smothered in onions with mashed potatoes, The perfect meal for the meat and potato lovers!

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Ingredients

Nutrition

Directions

  1. Position broiler rack so that top of meat in pan will be 4" from the heat source; OR Cook on grill, preheat broiler or grill.
  2. Combine oil, minced onion, 3/4 teaspoon Garlic, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper, brush over one side of steak.
  3. Place steak on grill seasoned side up, Broil 12 to 15 minutes with-out turning for medium-rare or cook on grill to your liking.
  4. In large skillet melt 1 tablespoon butter over medium-high heat.
  5. add onions and shallot.
  6. Cover; cook, stirring occasionally, until softened 5 minutes.
  7. Uncover; cook, stirring occasionally, until lightly browned, 5 minutes.
  8. Stir in remaining garlic powder, rosemary, salt and pepper.
  9. Add wine and broth; cook until liquid is reduced by half, 5 to 10 minutes.
  10. Stir in remaining butter into onion sauce; serve over Steak and Mashed Potatoes.
Most Helpful

5 5

This was a delicious way to have steak (we used strip steak). I added mushrooms to the onion sauce and eliminated the shallot. Also I didn't have any wine so we used just chicken broth instead of wine and chicken broth. We had this with baked potatoes and salad with oatmeal cookies for desert. A great dinner.

5 5

What a deliciously flavorful rub for sirloin steak. My husband grabbed the A-1 and Heinz 57 from the cabinet, but after the first bite he never even opened the bottles. Now that is quite a compliment! :o) The onion sauce was also wonderful. Great just as it is, I wouldn't change a thing.

4 5

We bbq'd the steak but we did flip it as we were scared we were going to burn it. That turned out to be a good choice as the bottom side of the steak was getting too black. (Maybe your suggestion not to flip the meat is for broiling only?) I loved the onion sauce, it was delicious. I will add a few mushrooms next time too. Thanks for the recipe.