Peggy loves to cook! She's always coming up with great flavours for sauces and her Pan fried steak is no exception.
It's full of flavour, the steak is so tender and perfectly cooked. So let's see how Peggy cooks this delicious dish.
Peggy's served her steak with Candied Carrots and creamy potato salad with bacon bits.
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Recipe from Peggy Mitchell
Prep Time: 2 hours marinade
Cook Time: 5 - 10 minutes, depends on your steak preference
Yield: Allow 1 steak per person
Ingredients
Top sirloin steak (size of steak to suit you)
½ cup /1 20 ml of Cabernet Sauvignon for a 1lb Top sirloin
2 TBS of granulated sugar
1 minced green and red pepper
1 tsp of garlic powder
1 tsp of onion powder
½ tsp of black pepper
3 TBS Olive Oil
Instructions
1. In a container, place the steak with the wine and leave to marinade for 2 hours, refrigerated.
Just before frying, add the other seasonings & olive oil to the steak on both sides and rub in.
2. Have the heat on your pan very hot and fry your steak to your liking. Serve with potato salad and candied carrots. Make some of Peggy's Creamy Potato Salad to go with this!
- Top sirloin steak size of steak to suit you
- ½ cup /1 20 ml of Cabernet Sauvignon for a 1lb Top sirloin
- 2 TBS of granulated sugar
- 1 minced green and red pepper
- 1 tsp of garlic powder
- 1 tsp of onion powder
- ½ tsp of black pepper
- 3 TBS Olive Oil
-
In a container, place the steak with the wine and leave to marinade for 2 hours, refrigerated.
-
Just before frying, add the other seasonings & olive oil to the steak on both sides and rub in.
-
Have the heat on your pan very hot and fry your steak to your liking. Serve with potato salad and candied carrots
