Introduction
Welcome to Love With Recipes, your premier destination for culinary inspiration and detailed, meticulously crafted recipes. Today, we delve into a classic yet irresistibly flavorful dish that combines the hearty richness of chopped sirloin with the sweet, caramelized aroma of sautéed onions, all served sizzling hot for an indulgent dining experience. This recipe epitomizes quick, satisfying comfort food, perfect for busy weeknights or when entertaining guests who appreciate a robust, savory main course. The blend of seasoned sirloin, aromatic onions, and a flavorful pan jus creates a dish that is both simple and sophisticated, making it a staple for any home cook eager to impress with minimal fuss but maximum flavor.
Time
Preparation Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Needed Equipment
- 12-inch heavy-bottomed skillet or cast-iron skillet
- Measuring spoons
- Measuring cups
- Sharp chef’s knife
- Cutting board
- Spatula or tongs for flipping
- Serving platter or plates
- Stove or cooktop
- Optional: Instant-read meat thermometer (for perfect doneness)
Tags
Quick, Easy, Stove Top, Sizzling, Comfort Food, Budget-Friendly, Family Favorite, Steak, Onion, Beef
Serving Size
This recipe serves four generous portions. Each serving provides a hearty, satisfying filling meal with approximately 455 calories.
Difficulty Level
Easy — suitable for beginner cooks and seasoned chefs alike, requiring basic skills such as searing and sautéing.
Allergen Information
This recipe contains beef and dairy. Be cautious if you have allergies or intolerances to these ingredients. To make it dairy-free, substitute butter with olive oil or a dairy-free margarine.
Dietary Preference
Meat-based dish; suitable for omnivores. Not vegetarian or vegan. For low-carb or keto diets, this dish fits well with minimal modifications.
Course
Main Course
Cuisine
American, Comfort Food
Ingredients
| Ingredient | Quantity | Description / Notes |
|---|---|---|
| Sirloin | 1 1/2 lbs (680g) | Cut into chunks or patties, depending on preference |
| Salt | 1/2 tsp | Fine sea salt or kosher salt |
| Pepper | 1/2 tsp | Freshly ground black pepper recommended |
| Butter | 2 tbsp | Unsalted butter preferred for control over saltiness |
| Onions | 2 medium | Sliced into rings or half-moons, as preferred |
| Water | 6 tbsp | Used for deglazing and creating a flavorful jus |
Instructions
1. Preparing the Sirloin
Start by selecting high-quality sirloin, preferably fresh and well-marbled for maximum flavor and tenderness. Place the sirloin on a clean cutting board and pat dry with paper towels to remove excess moisture, which helps achieve a beautiful sear. Using a sharp chef’s knife, cut the sirloin into uniform chunks or patties, depending on your visual and textural preference. For a more traditional chopped sirloin presentation, small cubes are ideal, but forming into patties can also work if you prefer a more classic steak appearance.
2. Seasoning the Meat
In a small bowl, combine the salt and freshly ground pepper. Sprinkle this seasoning mixture evenly over the sirloin pieces, ensuring all sides are coated. Use your hands or a gentle spooning motion to distribute the seasonings thoroughly. This step is crucial as it enhances the natural flavors of the beef and forms a savory crust during searing.
3. Shaping the Patties (Optional)
If you prefer to cook the sirloin as individual patties, divide the seasoned meat into four equal portions. Gently form each portion into a compact, flat patty, about 3/4 inch thick. Avoid overworking the meat to maintain tenderness. If opting for chopped sirloin, simply proceed with the cubed pieces; they will be cooked directly in the skillet.
4. Heating the Skillet
Choose a 12-inch heavy-bottomed skillet, ideally cast iron for even heat distribution. Place the skillet on your stove over medium-high heat. Allow the pan to heat thoroughly—this usually takes about 2-3 minutes. To check if the pan is hot enough, sprinkle a few drops of water onto the surface; if they sizzle and evaporate immediately, the pan is ready. Add a tablespoon of oil with a high smoke point, such as vegetable or canola oil, to prevent sticking and promote browning. Swirl the oil to coat the surface evenly.
5. Searing the Sirloin
Carefully place the seasoned sirloin pieces into the hot skillet, spacing them apart to ensure proper contact with the surface. Do not overcrowd the pan; cook in batches if necessary. Let the beef sear undisturbed for about 2-3 minutes on one side to develop a rich, caramelized crust. Use tongs or a spatula to flip the pieces and repeat on the other side. For medium-rare, cook for approximately 3-4 minutes per side, adjusting based on thickness and personal preference. To attain precise doneness, you may use an instant-read thermometer—130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 160°F (71°C) for well-done.
6. Resting the Cooked Meat
Once cooked to your desired level, transfer the sirloin to a warm plate or platter. Cover loosely with foil and allow to rest for 3-5 minutes. Resting helps the juices redistribute within the meat, ensuring each bite remains moist and flavorful.
7. Sautéing the Onions
While the meat rests, reduce the heat to medium. In the same skillet, add the butter and let it melt, scraping up any browned bits left from searing—these contain concentrated flavors. Add the sliced onions and stir to coat them in the melted butter. Cook, stirring frequently, until the onions become translucent and develop a light golden hue, about 3-4 minutes. For deeper caramelization, you can lower the heat and cook longer, stirring occasionally, until they are tender and sweet. Be cautious not to burn the onions—moderate heat ensures they develop flavor without bitterness.
8. Creating the Pan Jus
Once the onions are ready, pour the 6 tablespoons of water into the skillet. Using a spatula or wooden spoon, scrape the bottom of the pan to loosen and incorporate the browned bits—these are packed with umami flavor. Allow the water to simmer for 1-2 minutes, reducing slightly to create a flavorful, aromatic jus that will be poured over the meat and onions, enhancing the dish’s savory profile.
9. Assembling and Serving
Arrange the rested sirloin pieces on a serving platter or individual plates. Spoon the sautéed onions generously over the top, distributing evenly. Pour the pan jus directly over the beef and onions, allowing the flavors to meld. Serve immediately while sizzling hot for maximum impact. Pair with your favorite side dishes—mashed potatoes, roasted vegetables, or a simple green salad all complement this hearty main course beautifully.
Preparation Tips
- Meat Quality: Use fresh, high-quality sirloin for optimal flavor and tenderness. If possible, ask your butcher for freshly cut sirloin steaks or chunks.
- Seasoning Variations: Customize the seasoning by adding garlic powder, smoked paprika, or herbs like thyme or rosemary before searing.
- Cooking Uniformity: Cutting the sirloin into uniform sizes ensures even cooking. Use a meat thermometer for precise doneness.
- Onion Preparation: Thinly sliced onions caramelize better and quicker, but thicker slices add texture.
- Skillet Choice: Cast iron skillets retain heat exceptionally well, creating a better sear and consistent cooking environment.
- Resting Time: Do not skip resting the cooked meat; it significantly improves juiciness and flavor.
Nutritional Information
| Nutrient | Per Serving | % Daily Value* |
|---|---|---|
| Calories | 455 kcal | 23% |
| Protein | 38 g | 76% |
| Total Fat | 27 g | 42% |
| Saturated Fat | 11 g | 55% |
| Cholesterol | 125 mg | 42% |
| Carbohydrates | 12 g | 4% |
| Fiber | 2 g | 8% |
| Sugar | 5 g | 6% |
| Sodium | 620 mg | 27% |
*Percent Daily Values are based on a 2,000-calorie diet. Your individual needs may vary.
Tips and Tricks
- For a richer flavor: Add a splash of Worcestershire sauce or soy sauce to the water before deglazing for an umami boost.
- Enhancing tenderness: Marinate the sirloin briefly in olive oil, garlic, and herbs before searing to increase juiciness.
- Vegetable variation: Incorporate sliced bell peppers, mushrooms, or even a dash of red wine during sautéing for added complexity.
- Serving suggestion: Serve over creamy mashed potatoes or a bed of buttery polenta for a complete, comforting meal.
- Make ahead: Prepare the seasoned meat and sautéed onions in advance; reheat gently before serving, adding fresh water to revive the jus.
Add-ons
- Crumbled blue cheese or shredded cheddar for topping
- Fresh herbs such as parsley, thyme, or rosemary for garnish
- Spicy jalapeños or chili flakes for heat
- A splash of balsamic vinegar or Worcestershire sauce for added depth
- Caramelized onions or sautéed mushrooms as additional toppings
Side Dishes
- Mashed potatoes or garlic mashed potatoes
- Steamed green beans or asparagus
- Roasted root vegetables like carrots and parsnips
- Fresh mixed greens salad with vinaigrette
- Crusty artisan bread or dinner rolls for dipping in the pan jus
Improvements
- Use a cast-iron skillet for better heat retention and a superior sear.
- Incorporate a touch of red wine into the water for a more refined pan jus.
- Finish with a pat of herb-infused butter for extra richness and flavor.
- Cook the meat to your preferred doneness using a meat thermometer for precision.
- Experiment with seasoning blends—try smoked paprika, garlic powder, or Italian herbs for varied profiles.
Save and Store
If you have leftovers, transfer the chopped sirloin and onions into an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to rehydrate the meat and retain moisture. To freeze, portion the dish into freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
FAQ
Can I make this dish ahead of time?
Yes, you can prepare the seasoned meat and sautéed onions in advance. Store separately in the refrigerator and reheat together, adding a splash of water or broth to refresh the pan jus.
What’s the best cut of sirloin for this recipe?
Top sirloin or sirloin steak cuts with good marbling are ideal. Look for fresh, well-marbled cuts for maximum tenderness and flavor.
Can I substitute ground beef for chopped sirloin?
While ground beef can work, it will change the texture and flavor profile. For the best results, stick with chopped sirloin or steak cuts.
Is this dish suitable for keto or low-carb diets?
Absolutely. It’s naturally low in carbohydrates and high in protein and fat, fitting well within ketogenic and low-carb eating plans.
How do I tell when the sirloin is cooked to my preferred doneness?
Use an instant-read thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 160°F (71°C) for well-done. Adjust cooking time accordingly.
Conclusion
This sizzling chopped sirloin with sautéed onions from Love With Recipes embodies simplicity, speed, and irresistible flavors. Perfectly seared beef paired with caramelized onions and a savory pan jus elevates a humble ingredient into a memorable meal. Whether you’re feeding a family or hosting a casual dinner for friends, this dish offers a satisfying and hearty centerpiece that can be customized with your favorite seasonings and sides. Its quick turnaround makes it a go-to recipe for those busy weeknights when comfort food is most needed, yet it’s elegant enough to serve at special gatherings.
References
For further insights into steak searing techniques and flavor development, see Serious Eats and Bon Appétit.