You have no items in your shopping cart.

Blog posts tagged with 'sirloin'

Balsamic Steak and Arugula Bruschetta

This dish makes for the perfect snack or serve with sides to create a delicious meal. This is a light yet filling recipe that is a perfect addition to your day. The crispy bread paired with juicy, tangy balsamic steak will leave you feeling satisfied. This is a classic Italian dish that is guaranteed to impress. 


  • 1 Braveheart Sirloin Filet Steak

  • 1 baguette 

  • 2 fresh tomatoes, diced

  • 4 fresh basil leaves, finely chopped

  • 2 tbsp olive oil

  • 2 garlic cloves, minced

  • ¼ cup balsamic vinegar

  • ½ cup olive oil

  • 1 tsp rosemary leaves, chopped

  • 1 tsp oregano, chopped

  • Salt and pepper to taste

  • ½ cup arugula leaves

  • 1 ball of fresh mozzarella


  1. To a small bowl, add ¼ cup of olive oil, rosemary, oregano, garlic, balsamic vinegar, salt, and pepper. 

  2. Mix ingredients well and add steak. Cover with plastic wrap and let marinade 

in the fridge for 1-6 hours. 

Add steak to a grill on medium high heat and cook until desired doneness (medium rare is recommended). Let rest and then thinly slice.

  1. To a medium bowl, add tomato, basil, olive oil, salt, and pepper. Mix the ingredients together and set aside.

  2. Slice the baguette in half and coat the inside with olive oil or butter. 

  3. Toast in a large pan or oven until the bread is golden brown.

  4. Remove from the pan or oven and slice baguette halves to create 6 slices of bread.

  5. Thinly slice mozzarella cheese and place on the toast.

  6. Add the tomato mixture and then arugula. Top with steak and a drizzle of olive oil and balsamic glaze (optional).

  7. Serve and enjoy!

Looking for more recipe inspiration? Try Braveheart Steak and Caramelized Onion Grilled Cheese.

Steak and Mushroom Pie

Wanting to try something new? Try out this steak and portobello mushroom pie. It is a hearty dish that will invigorate your taste buds. The flaky, buttery crust paired with the juicy beef will definitely have you coming back for seconds!


  • 1 Braveheart Top Sirloin Steak, cubed

  • 1 tbsp Olive Oil

  • 3 shallots, finely diced

  • 3 portobello mushrooms, finely chopped

  • 2 Carrots, finely chopped

  • 6 cloves of garlic, crushed

  • 2 tbsp tomato paste

  • 1 tbsp balsamic vinegar

  • 1 tbsp flour

  • 1 ¼ cup beef stock

  • 1 ½ cup ale of choice

  • 2 sprigs of rosemary

  • 2 sprigs of thyme

  • 2 bay leaves

  • 1/2 tbsp butter or baking spray

  • 2 packets puff pastry 

  • 1 egg, beaten


  1. Preheat oven to 400F

  2. To a pan, add the chopped shallots and olive oil. Cook until shallots are soft and golden

  3. Add garlic, tomato paste, mushrooms, carrots and cubed beef to the pan. Mix well

  4. Let mixture cook until beef is browned on the outside. ( beef will continue to cook in the oven)

  5. Next, add the balsamic and beef stock to the pan. Let cook for 5 minutes then add the ale and let cook for an additional 5 minutes.

  6. Combine flour with 1 tablespoon of cold water to create a paste. Add the flour mixture to the pie mixture.

  7. Add herbs to the pan and move to a casserole dish. Put the lid on a casserole dish and place in the oven for 2 hrs.

  8. Roll the puff pastry sheets and add to a greased pie pan. 

  9. Gently push the pastry into the pie dish.

  10. Once finished cooking, allow the pie filling to cool a little. Allowing any liquid that may be left to soak into the steak and mushrooms.

  11. Spoon the filling mixture into the pie dish.

  12. Beat the egg together and use around the pastry hanging on the rim of the pie dish. 

  13. Top the pie with the other sheet of pastry and trim off excess. Score the top to allow ventilation.

  14. Brush the folds with more egg and then place in the oven at 400° F for 40 mins.

  15. Enjoy!

Enjoy this recipe? Check out Braveheart Steak Sandwich with Roasted Red Pepper Garlic Aioli.

Steak and Veggie Tostada

This recipe will have your family and friends satisfied and asking for the recipe. Fresh tomatoes, lettuce, and onions marry with the flavors of juicy steak to create this masterpiece. These steak and veggie tostadas are the perfect recipe to throw together last minute. Although it is simple, it is sure to impress!


  • Braveheart Top Sirloin Steak

  • ½ red onion, thinly sliced

  • ¾ cup red-wine vinegar

  • 2 teaspoons taco seasoning

  • ½ teaspoon salt

  • ¼ cup nonfat plain Greek yogurt

  • 1-2 teaspoons lime juice 

  • 1 cup torn romaine lettuce

  • 4 tortillas

  • ½ cup canola or vegetable oil

  • 1 cup cherry tomatoes, halved or quartered

  • ¼ cup chopped fresh cilantro

  • 1 small jalapeño pepper, thinly sliced

  • Lime wedges 


  • Preheat grill or pan to medium heat

  • Mix the vinegar and onion in a small bowl. Set aside.

  • Combine seasoning and salt in a small bowl. Rub steak with seasoning mixture.

  • Place the steak on the grill; cover and grill, turning once, until desired doneness. Transfer to a cutting board and cover loosely with foil; let stand for 10 minutes.

  • Combine yogurt and lime juice in a small bowl. Mix well.

  • Thinly slice the steak across the grain. Drain the onion; discard the vinegar, or reserve for another use. Divide lettuce among tostada shells. Top with the steak, tomatoes, the pickled onion, cilantro and jalapeño. Drizzle with the yogurt mixture. Serve with lime wedges.

Enjoy this recipe? Try out Braveheart Garlic Parmesan Steak and Potato Skewers.

Garlic Parmesan Steak and Potato Skewers

Can you think of anything more classic than steak and potatoes? This dish is the perfect twist on a classic and includes ingredients you probably already have in your pantry. Whether it be a summer grill out or classy dinner party, this recipe is sure to be a crowd pleaser!

  • Braveheart Top Sirloin, cut into 1 inch cubes

  • 1/2 cup balsamic vinegar

  • 2 tablespoons honey

  • 1 tablespoon whole grain mustard

  • 3 cloves garlic, minced

  • salt

  • pepper

  • 2 cups whole grape tomatoes

  • 1/3 cup olive oil

  • 2 tablespoons fresh rosemary (stems removed), chopped

  • 1 1/2 pounds baby potatoes

  • 6 metal or wooden skewers


  1. Place wooden skewers in bowl of water and let soak.

  2. Preheat grill to medium high heat.

  3. In a large bowl, whisk together balsamic vinegar, honey, mustard, and garlic. Season to taste with salt and pepper.

  4. Add the cubed steak and toss to coat. Cover and refrigerate for 20 minutes (or overnight) so the steak can marinate.

  5. In another bowl, add the tomatoes, olive oil, and rosemary. Set aside.

  6. Place the potatoes in a large pan and add enough water to cover all of the potatoes by 1 inch. Bring the water to a boil and cook potatoes until they barely fork-tender, about 8-10 minutes. (They will be grilled later, so do not need to be cooked through.) Drain and set aside.

  7. Grab a skewer and start with potato, then add steak, then a tomato. Repeat two more times and end with a potato.

  8. Lightly oil the grill and set the kebabs over the heat. Grill for about 5 minutes on each side, or 10 minutes total. (You don't want to overcook the steak.)

Enjoy this recipe and want more inspiration? Try making Braveheart Bacon Mac ‘N’ Cheese Hot Dog. This recipe combines all the elements of a favorite summer meal into one dish.

Braveheart Top Sirloin Cabonara

In the mood for a creamy dish packed with protein? This is the recipe for you. Juicy Braveheart Top Sirloin and tender fettuccine mix to create a flavor that you can’t beat! This pasta is the perfect weekday meal because it can be whipped up in 30 minutes with less than 10 ingredients.


  • Braveheart top sirloin steak, seasoned with salt and pepper

  • 6 ounces fettuccine

  • 1 tablespoon unsalted butter

  • 2 eggs

  • 1 cup grated Parmesan cheese, plus 2 tablespoons for garnish

  • 1 tablespoon chopped basil

  • 1/2 teaspoon kosher salt

  • Ground black pepper, for serving


  1. Using the package instructions, cook pasta until al dente
  2. Melt the butter in a non-stick skillet over medium-high heat. Place the steak in the pan and cook it on one side for 3-4 minutes. Flip and cook for an additional 3-4 minutes. 
  3. Remove the steak from the pan and let it rest on a cutting board for a couple of minutes. Thinly slice the steak against the grain.
  4. In a large bowl, beat the eggs and add cheese, basil, and salt. Stir until combined. 
  5. When the pasta is ready, drain it and place it in the bowl with the egg mixture. Toss the pasta with the egg mixture until pasta is evenly coated in the sauce (the heat from the pasta will cook the eggs). 
  6. Add steak and toss.
  7. Divide the pasta into even portions and top each serving with 1 tablespoon of grated Parmesan and a few pinches of ground black pepper.
  8. Let cool and serve.

Enjoy this recipe? Consider trying Braveheart Ground Beef Stroganoff. This recipe is another twist on a classic pasta dish. Using Braveheart ground beef, flavorful mushrooms, and rich cream, this dish is sure to leave you wanting more!

Steak Tartare

Bring a 5-star meal right to your dining room table with Braveheart’s top sirloin taken to the next level. This steak tartare recipe will elevate your dinners and make you wonder why you would even go to a restaurant for it in the first place! With Braveheart’s top sirloin steaks, this lean cut pairs well with bold seasonings, marinades, or simply topped with sauteed mushrooms. Friends and family will be lining up for this dish!


  • 16 ounces of Braveheart’s top sirloin, cleaned and trimmed
  • 2 teaspoons sherry vinegar 
  • 1/2 teaspoon dry mustard 
  • 2 large egg yolks 
  • 1/4 cup light olive oil 
  • 6 tablespoons finely diced shallots 
  • 2 tablespoons small, brined capers, drained and unrinsed 
  • 1 teaspoon kosher salt 
  • 1/4 cup celery leaves, finely chopped and divided 
  • 2 tablespoons fresh parsley, finely chopped and divided 
  • 1 teaspoon freshly grated lemon zest


  1. Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.

  2. Whisk the vinegar, dry mustard and egg yolks together in a small bowl.

  3. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.

  4. Hand chop the meat to your desired texture. (Alternatively, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)

  5. With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

If you enjoyed this recipe and are looking for more try Braveheart’s skillet bourbon steak recipe! The steak is tender, a little tangy, and the sweet flavor of bourbon helps make this flavorful sauce a perfect partner for a juicy sirloin steak.

Braveheart Steak Fajita Roll-Ups

Bravehearts Steak Fajita roll-up recipe is not only delicious and fun to eat but the whole family will be impressed! Using Braveheart's top sirloin steaks this can be served as a light low-carb meal or served with some salsa, guacamole and brown rice for the perfect taco tuesday mashup! 


  • 1 lb. thinly sliced Braveheart sirloin steak, pounded to a very thin even thickness and then cut into 1”x3” strips
  • 2 Tbsps avocado oil, or olive oil, divided
  • 3 different colored large bell peppers, cut into thin strips as shown
  • 1 large yellow onion, sliced into strips
  • 2-3 green onions, green parts sliced
  • a small handful of fresh parsley or cilantro, chopped

Fajita seasoning mix:

  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper


  1. In a very small bowl whisk all fajita seasoning ingredients, then set aside.

  2. Heat 1 Tablespoon of oil in a large skillet over medium-high heat.

  3. Add in your onions, bell pepper strips, and season with just half of your homemade fajita seasoning mix.

  4. Cook, stirring frequently until just crisp-tender, about 3-4 minutes.

  5. Remove peppers and onions from the pan, and set on a plate.

  6. To prepare the roll-ups, place the prepared steak strips on a large cutting board, and sprinkle them lightly with your remaining fajita seasoning

  7. Add peppers and onion strips equally and nicely as shown to each piece of steak, then roll up and around, and insert a toothpick to secure the rolls as shown.

  8. Heat the same large skillet over medium-high heat again, and add in remaining oil.

  9. Carefully add into the skillet all of your steak roll-ups, and cook for about 2 minutes per side, until golden brown and cooked to your liking.

  10. Remove from heat and sprinkle with fresh chopped parsley/cilantro and green onions.

Enjoy this twist on steak fajitas? Try Braveheart's Steak Bite taco recipe these handheld tacos have the perfect mix of savory and luscious flavor with a delightful combo of snow pea and jicama slaw and chipotle aioli adds crunch to go with a creamy spice.