Sirloin sizzler steaks are juicy and packed with flavor, and the lean, meaty steaks are easier on the wallet than most sirloin steaks. Also known as petite sirloin, sizzler steaks are cut from the small, rounded part of bottom sirloin known as the ball tip, a muscular area that tends to be somewhat tough. However, you can tenderize this mouthwatering steak with a tangy marinade, or by using slow, moist cooking techniques.
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Marinate For Tender, Fried Sizzler Steak
To tenderize tough meat, make a marinade that contains an acidic ingredient such as wine, vinegar or lemon juice. Combine the ingredients with your choice of seasonings such as rosemary, salt, or minced garlic. Place the steak in the mixture and let it marinate for at least six hours or overnight, but don't marinate steak for longer than 24 hours. You can also use an ingredient with natural enzymes such as papaya, pineapple or fresh ginger. However, enzymatic marinades break meat down quickly and create a mushy texture, so a long marinating time isn't recommended. Place the steak in the mixture about 15 minutes before you're ready to cook.
Sizzling Pan-Fried Steak
Pan-fry the steak in an oiled skillet over medium-high heat, turning once. Cook the steak for 10 to 12 minutes, or until the meat reaches the desired level of doneness. Pan-fried sizzler steak is tasty but it requires close attention to prevent overcooking and dry, tough meat. To be sure the steak is cooked to a safe temperature without overcooking, insert a meat thermometer into the side of the steak, with the probe in the center of the meat. If you prefer medium-rare, which is recommended for tender, juicy meat, cook the steak to 145 degrees Fahrenheit. If you want to cook the steak to medium, let the temperature rise to 160 F. Always let the steak rest for at least three minutes before serving.
Quick, Nutritious Stir-Fry With Vegetables
To stir-fry sizzler steak, cut the steak into thin, uniform, 1/8-inch strips. You can marinate the meat or sprinkle it with salt, pepper and your choice of additional seasonings such as garlic powder or cayenne. Heat a small amount of cooking oil in a wok or skillet, then stir-fry the strips over medium-high heat until the meat is no longer pink. Transfer the meat to a plate, then saute chopped vegetables such as onions, celery, carrots, pea pods, broccoli or zucchini. Return the steak to the pan and heat through with the vegetables, then serve.
Slow, Steady Cooking
Braising is an easy, low-effort cooking method that uses liquid to tenderize tough sizzler steak. Brown the steak in hot butter or oil, then add about 1/2 cup of liquid such as wine, broth or fruit juice. Turn the burner to low, then cover the pan and simmer the steak until the meat is fork tender. You can also transfer the browned meat to a Dutch oven, then braise it in an oven preheated to 300 F. Stewing is technique that tenderizes extremely tough steak. The process is the same as braising but uses more liquid -- enough to completely cover the meat. Be sure the pan is tightly covered to prevent steam from escaping.