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Onion-Smothered Sirloins Recipe

Onion-Smothered Sirloins Recipe

Friends and family love these savory steaks and sweet onions. The dinner is simple to prepare and the flavor is fantastic. I usually serve it with corn and baked potatoes cooked on the grill as well. For spicier steaks, increase the pepper flakes and cumin. —Tina Michalicka Hudson, Florida
TOTAL TIME: Prep: 10 min. Grill: 45 min. YIELD:4 servings

Ingredients

  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 4 boneless beef sirloin steaks (about 8 ounces each and 1 inch thick)
  • 2 large sweet onions, cut into 1/2-inch slices and separated into rings
  • 1/4 cup olive oil
  • 1/4 teaspoon pepper
  • 1 medium lime, cut into quarters

Directions

  • 1. In a bowl, combine the garlic powder, 1/2 teaspoon salt, cumin, oregano and pepper flakes. Rub over the steaks; set aside.
  • 2. Place onions in a disposable foil pan; add oil and toss to coat. Grill, covered, over medium heat for 30-40 minutes or until golden brown, stirring occasionally. Season onions with pepper, remaining salt and a squeeze of lime.
  • 3. Grill steaks, uncovered, over medium heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Squeeze remaining lime over the steaks; top with onions. Yield: 4 servings.

Nutritional Facts

1 each: 227 calories, 16g fat (3g saturated fat), 32mg cholesterol, 469mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 12g protein

Reviews for Onion-Smothered Sirloins

Sort By :
MY REVIEW
Reviewed Feb. 14, 2016

"I made this on the stove. I cut my steaks into strips and cooked for two hours. I followed the rest of the recipe as written. We enjoyed this and it was really tender."

MY REVIEW
Reviewed Feb. 2, 2012

"I've made this numerous times & enjoy it every time. Delicious! Use leftovers (if there are any) in tacos."

MY REVIEW
Reviewed Mar. 11, 2010

"Very tasty and will definitely make again."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.