This smothered steak and onions recipe takes a little time, but you’ll enjoy eating it once it’s prepared. I’ve added a touch of tomato paste to add a slight sweetness.
3 pounds of sirloin steak
1 teaspoon of kosher salt
½ teaspoon of crushed black pepper
1 teaspoon of cayenne pepper
½ teaspoon of paprika
1 tablespoon of tomato paste
3 tablespoons of canola oil
1 cup of beef broth
2 large sweet onions, sliced
Take the sirloin steak and season with salt, crushed black and cayenne pepper and paprika.
In a heavy skillet, heat the canola oil over medium heat.
While the oil is heating, in a plate with flour, dredge the sirloin steak piece by piece. Place the steak into the hot oil and brown on each side for 2-3 minutes.
Add ½ cup of the beef broth, cover and simmer for 40-45 minutes.
Remove the sirloin steak from the skillet and place into a plate. Set aside. Add to the heated pan the sliced onions and brown until golden in color. Add the remaining ½ cup of beef broth, and the 1-tablespoon of tomato paste. Place the sirloin steak back into the pan. Continue to simmer and cook for an additional 30 minutes. Serve with cooked rice.