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Marinated Sirloin with Roasted Sweet Potato and Squash

A very simple and very delicious dinner. The squash and sweet potatoes go great with the steak and add some unique flavors and textures.

BLOG POSTINGS > Everyday Meals

Marinated Sirloin with Roasted Sweet Potato and Squash

by zirbirt

I love steak!

Steak is one of those special foods that is very easy to make and doesn't take a lot of time. However, in the end, almost every time, it looks classy and refined. Steak is a wonderful "special" dinner, but its also a fantastic normal dinner. You can find a version of steak in some of the lowest of diners, or in some of the fanciest of restaurants. Obviously those versions are different, but the point is, steak doesn't need a lot of help to be incredible. It starts out incredible, and if you treat it right, it will stay that way.

There are several cuts of steak available, but for steak dinners, I usually focus on one of two. Either the rib-eye or the sirloin. The Rib-eye is an amazing example of a steak that doesn't need help. A little salt and a dash of pepper and a rib eye is ready to cook. Sure you can age It, cure it, even marinate it.. but straight up, with salt and pepper, its still amazing. So really no point in showing you how to cook a rib eye, is there? At least not right now.

The sirloin, on the other hand, is good by itself, but can benefit from a little enhancement. Sirloins don't have the wonderful veins of fat rib eyes do. So they don't get the natural tenderization or melding of flavor a rib eye does. So, straight up, sirloins tend to be a little bit tougher than a rib eye, and they tend to not quite have that amazing flavor a rib eye has. Not that they are bad like that, the aren't, they are still fantastic... but frankly if I didn't do something to improve the sirloin, well I would just be posting about roasting sweet potatoes and squash, and this posting would already be done. So in the interest of having more than a paragraph of a posting, lets do more...

The answer is marinade. There are a lot off the shelf marinades available. Some claiming to do the job in 30 minutes, which I wouldn't trust. Most are fine, but I would just focus on what flavor I want out of the steak. A good marinade will enhance the flavor of the meat, not replace it. So I tend to shy away from overly flavored marinades.

For this steak, I decided to use my bronzebeard sauce as a marinade. I wanted to see how it would perform, and thought the flavors would compliment my steak nicely. You can use any marinade you want, but if you are going over the counter, I suggest Chophouse or Montreal steak, both do very good jobs of enhancing instead of replacing.

How To Marinade

So, in the past I have talked to people about marinating, and have been surprised to learn how differently people do it. I mean this is a simple process add sauce to meat, let sit, right? Apparently not quite that simple. Some questions do pop up. Like do you season the meat before marinating? Do you add anything to the marinade? How much marinade do you need? Do you need to Brine? What container do you marinate it in?

So, here is how I do it. Some people have different answers to those questions, and will tell you different ways to do it. My answer is, do whatever works for you.

I do nothing to prep the meat. I simply take a 1 gallon zip lock bag. I lay one steak on a plate, then drizzle a generous amount of marinate on it. I then flip it, drizzle more, then lay the next steak on it, and drizzle. This ensures every outside part of each steak is touching marinade.

I then place the steaks in the ziplock, and drizzle in more of the marinade. Marinading 2 large steaks doesn't require even a full half bottle of the marinade.

I then almost seal my ziplock, leaving a small opening.. and push all the air out. I fold the sides around the steaks, and close the ziplock. I fold it over, so the whole thing is wrapped around the steaks, and all the marinade is in tightly with the steaks. I then put it in the fridge for at least 8 hours.

Roasted Sweet potatoes and Squash.

This is very simple. I begin with 1 large sweet potato, and 2 squash. I peel the potato and the squash, then cut them into slices, about 1/4" thick.

I take a baking pan, and smear it with olive oil.. then toss my sliced potatoes and squash with 1 Tbs of olive oil.

I place them in the pan so each one is flat on the bottom of the pan.

I sprinkle on some salt and pepper and toss them in a 400 degree oven.

After about 5-10 minutes ( when the undersides begin to brown and the potatoes are getting soft), I remove them, put the oven on broil and put them back in about 8 inches from the top. I let them broil for about 5 minutes.

Cooking the Steaks

I heat my griddle, or cast iron pan, or skillet over medium heat and let it get very hot.

I remove my steaks from the zip lock, and sprinkle on salt and pepper.

I place my steaks on the hot cooking surface, and let them cook for 3 minutes. I do not peek under them, I do not mess with them, I leave them alone for 3 minutes.

After 3 minutes, I rotate the steaks 1/4 of a turn. (this helps ensure better heat distribution, and if using a griddle gives you nice sear lines). I leave it alone for 2 more minutes.

I then flip the steaks and repeat the above process. Once flipped I may drizzle on a little extra marinade over the cooked side of the steak.

The end result is a nice medium steak. Your results will vary, depending on how big your steaks are, and how hot your pan is... once you get your method and timing down, you can play around with timing to figure out how to get steaks exactly how you like them.

That's it! Like I said, a very simple, and definitely good dinner.

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