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Applebee's Southwest Steak
Prep. Time: 20-35 min. Cook-Refridgerage Time: 2 min. Serving Size: 4-6 servings Cooking Method(s): Skillet & Grill
Ingredients: 4 Butcher's Choice of Atlanta, Inc. Sirloin Filets 4 shakes blackened steak seasoning 1/2 cup red peppers julienne cut 1/2 cup green peppers julienne cut 1 cup yellow onion julienne cut	Butter as needed Salt to taste Pepper to taste Garlic granulated, to taste 1 slice Cheddar cheese 1 slice Monterey jack cheese sliced
Instructions: Preheat skillet or grill to 550º F. Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks. While steak is cooking, cut onions and peppers. Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked. For final minute of steak cooking, top with cheese slices. Plate for service with onions and peppers and serve with your favorite side dishes. Applebee's serves theirs with skin-on garlic mashed potatoes and garlic bread.

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Bistro Steak with Shallot Wine Sauce
Prep. Time: 5 min. Cook-Refridgerage Time: 15 min. Serving Size: 4-6 servings Cooking Method(s): Skillet
Ingredients: 4 Butcher's Choice of Atlanta, Inc. Sirloin Filets 2 tablespoons olive oil 2 tablespoons butter 1/2 cup. chopped shallots	1/4 cup chopped chives 1 tablespoons red wine vinegar 1 cup dry red wine Salt and fresh ground pepper
Instructions: In a heavy skillet, bring oil and butter to a sizzle. Add the steak and cook over medium heat, 8 minutes on each side for rare, 9 - 10 minutes for medium. Remove steak from pan and cover to keep warm. Add the shallots and all but 1 tablespoon of the chives to the pan, stir and cook 1 minute. Pour in the vinegar and wine, simmer for 2 - 3 more minutes. Season with salt and pepper. Slice the sirloin crosswise into 1/2 inch slices, place on platter. Pour the sauce over the roast and top with the remaining chives.

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Cajun Steak Fettuccine
Prep. Time: 5-10 min. Cook-Refridgerage Time: 30 min. Serving Size: 4-6 servings Cooking Method(s): Skillet & Grill
Ingredients: 3-4 Butcher's Choice of Atlanta, Inc. Sirloin Filets 1-1/2 teaspoon fennel seed, crushed 2 teaspoon oregano 1 teaspoon paprika 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon ground red pepper	Fettuccine: 1 lb. fettuccine 2 tablespoons butter 1/4 cup minced garlic (about 6 cloves) 1/2 cup Parmesan cheese 1/2 red onion, finely chopped
Instructions: Combine fennel seed, oregano, paprika, salt, pepper, and red pepper in small bowl, mixing well. Sprinkle both sides of steak with seasoning and rub into the surface. Cook pasta following package directions; drain well. Melt butter in large skillet, add garlic and red onion, and cook until tender. Add drained pasta; toss with garlic butter mixture. Remove from heat, sprinkle with Parmesan cheese, and toss. Place steak on grill over medium-high heat. Grill 22-26 minutes for medium rare to medium degree of doneness, turning once. Transfer steak to cutting board and allow to stand 3-5 minutes. Slice across the grain into thin strips. Top fettuccine with steak strips.

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Japanese Sirloin
Prep. Time: 5-15 min. Cook-Refridgerage Time: 6-9 min. Serving Size: 4-6 servings Cooking Method(s): Skillet or Wok
Ingredients: 4 Butcher's Choice of Atlanta, Inc. Sirloin Filets 3 tablespoons soy sauce 1 tablespoon sugar 2 tablespoons saki or dry sherry 1 tablespoon vegetable oil 8 scallions (white and green), cut diagonally into 1-1/2-inch pieces	1 large red bell pepper, chopped 8 oz. Nappa cabbage, chopped 4 oz. bean sprouts 1 cup cooked short grain rice 1 teaspoon toasted sesame seeds
Instructions: Combine soy sauce, sugar and saki in a small bowl. Set aside. Heat skilet, wok or electric frying pan to medium heat. Heat oil, add steak strips and stir until beef is browned (about 3-5 minutes). Push beef to one side. On the other side, add scallions and peppers and stir-fry for 2-3 minutes. Add cabbage and sprouts. Stir-fry about 1 minute. Sprinkle soy mixture over meat and vegetables still keeping the beef separate. Cook for 1 minute. Place rice on plates; add steak and vegetables. Sprinkle with sesame seeds.

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Sirloin & Peach Salad
Prep. Time: 5 min. Cook-Refridgerage Time: 20 min. Serving Size: 4 servings Cooking Method(s): Grill
Ingredients: 3-4 Butcher's Choice of Atlanta, Inc. Sirloin Filets 2 teaspoons olive oil Salt and pepper 5 peaches, washed	1/4 cup lemon juice, divided 1 cup low-fat lemon yogurt 1/4 cup thinly sliced green onion 1/2 teaspoon poppy seed Mixed salad greens
Instructions: Rub steak with oil and sprinkle with salt and pepper. Place steak on grill over high heat. Grill uncovered 15-17 minutes for medium rare to medium doneness, turning once. Place top sirloin on cutting board and allow to stand 3-5 minutes. Slice across the grain into thin strips. To make peach bowls, cut 1/2-inch off top of four peaches. Using a spoon, scoop out pulp and pit, leaving a thin wall, creating shallow bowls. Drizzle two teaspoons of lemon juice inside peaches. Slice the remaining peach into thin slices and toss with two teaspoons lemon juice. For dressing, combine yogurt, green onion, and poppy seed in a small bowl. If necessary, stir in 1-2 teaspoons additional lemon juice to reach drizzling consistency. To assemble, fill peaches with sirloin steak , greens, and peach slices. Place peach bowls on top of salad greens if desired. Drizzle with dressing.

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Sirloin & Veggie Stir Fry
Prep. Time: 10-15 min. Cook-Refridgerage Time: 8-15 min. Serving Size: 4-6 servings Cooking Method(s): Skillet or Wok
Ingredients: 4 Butcher's Choice of Atlanta, Inc. Sirloin Filets 2 tablespoons vegetable oil 1/2 cup onion, sliced 1 tablespoon fresh garlic, minced 1 tablespoon fresh ginger, minced 1 bag of fresh mixed vegetables, stir fry medley	1 pack of sliced button mushrooms 1 can of sliced water chestnuts 2 tablespoons oyster sauce 1/2 teaspoon red pepper flakes 1 pack of stir fry seasoning mix Steamed white rice, to serve with stir fry
Instructions: In a large skillet or wok, heat vegetable oil over high heat. Add the steaksand cook for about 3 minutes, remove steaks and reserve. Add the oil and all vegetables, cooking for a few minutes. Add the steaks again, and mix in oyster sauce and red pepper flakes. Keep stirring constantly. In a small bowl, mix the stir fry seasoning and an 1/8 cup of water. Add to wok and stir for another 3 minutes. Serve with the steamed rice.

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Sirloin Steak with Borderlaise Sauce
Prep. Time: 10-15 min. Cook-Refridgerage Time: 20 min. Serving Size: 4 servings Cooking Method(s): Skillet & Grill
Ingredients: 4 Butcher's Choice of Atlanta, Inc. Sirloin Filets 3 tablespoons butter 1 medium onion chopped 2 carrots sliced into rounds 4 garlic cloves halved 4 peppercorns 1 bay leaf 1 1/4 cup beef broth	1/2 teaspoon thyme salt to taste fresh cracked black pepper 2 tablespoon flour 1/4 cup water 1/2 cup dry red wine 2 tablespoons butter 2 tablespoons fresh parsley chopped
Instructions: Add the butter to a heavy skillet. Saute the onion until translucent. Add the carrots and cook until they are soft. Add the beef broth. Tie up in cheesecloth, the garlic, bay leaf and peppercorns. Add the salt and thyme to the beef broth. Cook for 10 minutes. Strain the broth and add it back to the pan. Add the flour dissolved in the water, stirring constantly. Stir in the wine and simmer over low heat while the steak is cooking. Grill the steak over high heat. Turn after 10 minutes. Cook on the other side for 10 minutes, steak will be medium rare, or desired doneness. Remove to cutting board and allow steak to set for 5 minutes. To finish sauce, remove it from the heat. Add the parsley and the butter, cut into 3 pieces. Swirl the sauce while butter melts. Slice steak on the diagonal in thin slices. Arrange the steak on a platter and pour the sauce over it.

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Sirloin Steak With Garlic Butter
Prep. Time: 0 min. Cook-Refridgerage Time: 12-18 min. Serving Size: 4-6 servings Cooking Method(s): Grill
Ingredients: 4 Butcher's Choice of Atlanta, Inc. Sirloin Filets 1/2 cup butter	2 teaspoon garlic powder 4 cloves garlic, minced coarsely ground salt and pepper to taste
Instructions: Preheat grill for high heat. In a small saucepan, melt butter over medium low heat with garlic powder and minced garlic. Set aside. Sprinkle both sides of each steak with salt and pepper. Lightly oil grate, and place meat on grill. Cook for 4 to 5 minutes per side. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

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Steak Diane
Prep. Time: 5 min. Cook-Refridgerage Time: 10-15 min. Serving Size: 4-6 servings Cooking Method(s): Skillet & Grill
Ingredients: 4 Butcher's Choice of Atlanta, Inc. Sirloin Filets 2 tablespoons Butter 4 Shallots, finely chopped	2 tablespoons Worcestershire sauce Salt, pepper Parsley
Instructions: Put steaks between pieces of waxed paper and pound to a 1/3" thickness. Heat in small saucepan: 2 tablespoons butter Add: 4 tablespoons finely chopped shallots and cook until shallots are lightly browned. Add: 2 tablespoons Worcestershire sauce and heat to bubbling. Keep the sauce hot. Heat in 12" skillet or chafing dish: 6 tablespoons butter. When it begins to brown, add steaks and cook for 3 minutes. Turn and cook for 2 to 3 minutes longer or until done to taste. Transfer to a serving dish and sprinkle with salt and a generous amount of freshly ground pepper. Spread the shallot sauce over the steaks and sprinkle with chopped parsley.

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Teriyaki Finger Steaks
Prep. Time: 5-10 min. Cook-Refridgerage Time: 2-3 hours marinade, 7-10 min. cook time Serving Size: 4-6 servings Cooking Method(s): Grill
Ingredients: 4 Butcher's Choice of Atlanta, Inc. Sirloin Filets 1/2 cup soy sauce 1/4 cup vinegar 2 tablespoon brown sugar	2 tablespoon minced onion 1 tablespoon vegetable oil 1 garlic clove, minced 1/2 teaspoon ground ginger 1/8 teaspoon pepper
Instructions: Slice steaks lengthwise into 1/2 inch strips; place in a large glass bowl. Combine all remaining ingredients; pour over meat and toss gently. Cover and refrigerate for 2-3 hours. Drain and discard marinade. Loosely thread meat strip onto skewers. Grill over medium hot coals, turning frequently for 7-10 minutes or till meat has reached desired doneness. Remove from skewers and serve.

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Tropical Fiesta Steak
Prep. Time: 20-35 min. Cook-Refridgerage Time: 12-24 hours marinade, 25-35 min. cooktime Serving Size: 4-6 servings Cooking Method(s): Grill
Ingredients: 4 Butcher's Choice of Atlanta, Inc. Sirloin Filets 1/4 cup frozen orange juice concentrate, thawed 3 tablespoons cooking oil 2 tablespoons honey 1 tablespoon spicy brown or Dijon-style mustard 1 tablespoon sliced green onion 1 teaspoon snipped fresh mint or dried mint, crushed Several dashes bottled hot pepper sauce	1/2 cup chopped red sweet pepper 1/2 cup chopped red apple 1/2 cup chopped pear 1/2 cup chopped, peeled peach 1/4 cup chopped celery 2 tablespoons sliced green onion 2 teaspoons lemon juice Romaine leaves (optional) Grilled sliced yams (optional) Grilled red onion wedges (optional)
Instructions: For marinade, in a small mixing bowl stir together orange juice concentrate, cooking oil, honey, mustard, 1 tablespoon sliced green onion, mint, and hot pepper sauce. Set aside a cup of the mixture to make the relish; cover and chill til needed. Place the steak in a plastic bag set in a shallow bowl. Pour the remaining marinade over meat. Seal the bag and turn to coat the meat with marinade. Chill for 12 to 24 hours, narning the bag occasionally. For relish, in a medium bowl combine reserved marinade, sweet pepper, apple, pear, peach, celery, the 2 tablespoons green onion, and the lemon juice. Cover and chill till serving time, up to 24 hours. Remove the steak from the plastic bag, reserving marinade. Grill steak on the rack of an uncovered grill directly over medium coals to desired doneness, turning once and brushing occasionally with marinade till the last 10 minutes of grilling. Allow 18 to 22 minutes for medium doneness for a 1" thick steak or 36 to 40 minutes for medium doneness for a 1 1/2" thick steak. To serve, bias-slice steak into thin strips; arrange on romaine leaves, if desired. Top steak with fruit relish. Serve with yam slices and onion wedges, if desired.

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