20 Delicious Sirloin Cube Recipes for Every Occasion

Dive into the delicious world of sirloin cubes with our roundup of 20 mouthwatering recipes perfect for any occasion! Whether you’re whipping up a quick weeknight dinner, hosting a cozy gathering, or craving some hearty comfort food, we’ve got you covered. From savory stir-fries to rich stews, these versatile bites are sure to inspire your next culinary adventure. Keep reading to discover your new favorite dish!

Garlic Butter Sirloin Cubes with Herbs

Just imagine tender, succulent sirloin cubes, each piece enveloped in a luxurious garlic butter sauce, fragrant with a bouquet of fresh herbs. This dish is a celebration of simplicity and sophistication, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 3 tbsp unsalted butter, rich and creamy
• 4 garlic cloves, minced to aromatic perfection
• 1 tbsp fresh rosemary, finely chopped for earthy notes
• 1 tbsp fresh thyme leaves, for a subtle, lemony flavor
• 1/2 tsp sea salt, for a clean, crisp seasoning
• 1/4 tsp freshly ground black pepper, for a gentle heat
• 2 tbsp extra virgin olive oil, for a fruity, rich base

Instructions

1. Heat a large skillet over medium-high heat and add the extra virgin olive oil, swirling to coat the pan evenly.
2. Season the sirloin cubes evenly with sea salt and freshly ground black pepper, ensuring each piece is well-coated.
3. Once the oil is shimmering, add the sirloin cubes to the skillet, arranging them in a single layer to ensure even cooking. Sear for 2-3 minutes per side until a golden-brown crust forms.
4. Reduce the heat to medium and add the unsalted butter, minced garlic, rosemary, and thyme to the skillet, stirring gently to melt the butter and infuse the herbs.
5. Continue to cook the sirloin cubes in the garlic butter sauce for an additional 1-2 minutes, basting the meat with the sauce for extra flavor.
6. Remove the skillet from the heat and let the sirloin cubes rest for 2 minutes, allowing the juices to redistribute for maximum tenderness.

A symphony of flavors and textures awaits with each bite of these garlic butter sirloin cubes—juicy, herbaceous, and irresistibly rich. Serve them over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.

Spicy Sirloin Cube Stir Fry

Vibrant and bursting with bold flavors, this Spicy Sirloin Cube Stir Fry is a testament to the art of balancing heat with the natural richness of quality beef. Perfectly seared sirloin cubes meet a symphony of crisp vegetables, all enveloped in a fiery sauce that promises to awaken the senses.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp crushed red pepper flakes
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sirloin cubes to the skillet, searing on all sides until a golden crust forms, approximately 3 minutes per side. Tip: Avoid overcrowding the pan to ensure each piece browns beautifully.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Introduce the sliced red bell pepper and snap peas to the skillet, stirring frequently for 2 minutes until vegetables are just tender.
5. Whisk together the soy sauce, honey, crushed red pepper flakes, and black pepper in a small bowl, then pour over the beef and vegetables.
6. Continue to cook, stirring constantly, until the sauce thickens slightly and coats the ingredients evenly, about 2 minutes. Tip: For an extra kick, adjust the red pepper flakes to your liking.
7. Remove from heat and sprinkle with fresh cilantro before serving. Tip: Let the dish rest for a minute to allow the flavors to meld together.

Delightfully tender with a crisp contrast from the vegetables, this stir fry offers a harmonious blend of sweet, spicy, and savory notes. Serve it over a bed of steaming jasmine rice or alongside a cooling cucumber salad for a complete meal that dazzles.

Sirloin Cube Kebabs with Vegetables

Nothing elevates a summer gathering quite like the sizzle of Sirloin Cube Kebabs with Vegetables on the grill, a dish that marries the robust flavors of premium beef with the fresh, vibrant notes of seasonal produce.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes (look for well-marbled, bright red meat)
• 1/4 cup rich extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced (use plump, aromatic cloves for the best flavor)
• 1 tsp finely ground black pepper
• 1 tsp sea salt (opt for flaky, high-quality salt for a better texture)
• 1 large red bell pepper, cut into 1-inch pieces (choose firm, glossy peppers)
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• 8 oz cremini mushrooms, stems removed (select mushrooms that are firm and unblemished)

Instructions

1. In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, black pepper, and sea salt until well combined.
2. Add the sirloin cubes to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to medium-high heat (400°F) to ensure a perfect sear on the meat and vegetables.
4. Thread the marinated sirloin cubes, bell peppers, red onion, and cremini mushrooms onto skewers, alternating between meat and vegetables for a visually appealing presentation.
5. Place the kebabs on the preheated grill. Cook for 4 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness.
6. Remove the kebabs from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

Best enjoyed when the sirloin is juicy and slightly charred, the vegetables retain a crisp-tender bite, and the flavors meld together beautifully. Serve these kebabs atop a bed of fluffy couscous or with a side of tangy tzatziki sauce for an extra layer of flavor.

Creamy Mushroom Sirloin Cube Pasta

Delight in the harmonious blend of tender sirloin cubes and earthy mushrooms, enveloped in a velvety sauce that clings to each strand of al dente pasta, creating a dish that’s as comforting as it is sophisticated.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 8 oz cremini mushrooms, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 lb fettuccine pasta
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sirloin cubes, seasoning with sea salt and black pepper, and sear for 3 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, melt butter and sauté mushrooms until they release their moisture and turn golden, about 5 minutes.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Pour in heavy cream, bring to a gentle simmer, and let it reduce by half, about 5 minutes.
6. Meanwhile, cook fettuccine in boiling salted water until al dente, following package instructions.
7. Return sirloin cubes to the skillet, stirring to coat in the creamy mushroom sauce.
8. Drain pasta, reserving 1/2 cup of pasta water, and add to the skillet, tossing to combine. Adjust consistency with reserved pasta water if needed.
9. Finish by sprinkling grated Parmesan and fresh parsley over the pasta, giving it a final toss.

Generously portion this luscious pasta into warm bowls, where the creamy sauce beautifully coats each bite, offering a perfect balance of richness and depth. For an extra touch of elegance, garnish with a sprinkle of freshly cracked black pepper and a few whole parsley leaves.

Sirloin Cube and Potato Hash

Vibrant and hearty, this Sirloin Cube and Potato Hash is a symphony of textures and flavors, perfect for a luxurious breakfast or a comforting dinner. The succulent sirloin cubes and golden potatoes come together in a dish that’s both rustic and refined, promising to delight the senses with every bite.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 cups Yukon Gold potatoes, diced into 1/2-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sirloin cubes to the skillet, seasoning with 1/2 tsp sea salt and 1/2 tsp finely ground black pepper. Sear for 3-4 minutes on each side until a deep brown crust forms. Tip: Avoid overcrowding the pan to ensure each cube gets a perfect sear.
3. Transfer the seared sirloin to a plate and set aside.
4. In the same skillet, add the remaining 1 tbsp of olive oil and the diced Yukon Gold potatoes. Cook for 5 minutes, stirring occasionally, until they begin to soften.
5. Add the finely chopped yellow onion and minced garlic to the skillet with the potatoes. Cook for another 5 minutes, or until the onions are translucent and the potatoes are golden. Tip: For extra crispiness, press the potatoes down with a spatula and let them cook undisturbed for 2 minutes.
6. Return the sirloin cubes to the skillet, mixing gently with the potatoes and onions. Cook for an additional 2 minutes to reheat the meat.
7. Sprinkle with the remaining black pepper and fresh parsley before serving. Tip: Let the hash sit for a minute off the heat before serving to allow the flavors to meld.

Outstanding in its simplicity, this hash boasts a delightful contrast between the tender sirloin and the crispy potatoes. Serve it with a side of creamy avocado or a poached egg on top for an extra layer of richness.

BBQ Sirloin Cube Skewers

Radiating with the smoky allure of summer, these BBQ Sirloin Cube Skewers are a testament to the art of grilling, combining tender cuts of beef with a symphony of flavors that promise to elevate any outdoor gathering.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1/4 cup robust, full-bodied soy sauce
• 2 tbsp golden, raw honey
• 2 cloves garlic, minced to a fine paste
• 1 tbsp freshly grated ginger, with its zesty bite
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 2 tbsp rich, extra virgin olive oil
• 1 tsp coarse sea salt, for seasoning
• 1/2 tsp freshly ground black pepper, for a sharp contrast
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow onion, cut into 1-inch wedges

Instructions

1. In a large mixing bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, red pepper flakes, olive oil, salt, and black pepper until fully combined.
2. Add the sirloin cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated sirloin cubes, red bell pepper pieces, and onion wedges alternately onto skewers, leaving a small space between each item for even cooking.
5. Place the skewers on the preheated grill, cooking for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F for medium.
6. Let the skewers rest for 5 minutes off the grill to allow the juices to redistribute, ensuring maximum tenderness.

Now, these skewers boast a perfect char on the outside while remaining succulently tender within, with the marinade’s sweetness and spice creating a harmonious balance. Serve them atop a bed of wild rice or alongside a crisp, citrusy salad for a meal that’s as visually stunning as it is delicious.

Sirloin Cube Tacos with Avocado Salsa

Unveiling a dish that marries the robustness of sirloin with the creamy zest of avocado salsa, these tacos are a celebration of textures and flavors, perfect for a sophisticated yet approachable weeknight dinner.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 8 small corn tortillas, warmed

Instructions

1. In a large bowl, toss the sirloin cubes with olive oil, black pepper, and sea salt until evenly coated.
2. Heat a skillet over medium-high heat until hot, about 2 minutes. Add the sirloin cubes in a single layer, searing for 3 minutes per side for medium-rare, or until desired doneness.
3. While the steak cooks, prepare the avocado salsa by gently mixing the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice in a medium bowl. Season lightly with salt to taste.
4. Once the steak is cooked, let it rest for 5 minutes to allow the juices to redistribute.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred.
6. Assemble the tacos by placing a few sirloin cubes on each tortilla, topping generously with the avocado salsa.

Layered with the tender juiciness of the sirloin and the fresh crunch of the avocado salsa, these tacos offer a delightful contrast in every bite. Serve them with a side of charred lime halves for an extra zesty kick, elevating the dish to new heights.

Honey Soy Glazed Sirloin Cubes

Revered for its perfect balance of sweet and savory, this dish transforms simple sirloin into a succulent masterpiece, ideal for both weeknight dinners and special occasions alike.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1/4 cup pure, golden honey
• 3 tbsp low-sodium soy sauce
• 2 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes
• 2 tbsp cold-pressed canola oil
• 1/4 cup green onions, thinly sliced
• 1 tbsp sesame seeds, lightly toasted

Instructions

1. In a medium bowl, whisk together the honey, soy sauce, grated ginger, minced garlic, sesame oil, and red pepper flakes until fully combined.
2. Add the sirloin cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Heat the canola oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Remove the sirloin cubes from the marinade, letting excess drip off, and arrange them in the skillet in a single layer. Reserve the marinade.
5. Sear the cubes for 3-4 minutes on each side, or until a rich, caramelized crust forms and the internal temperature reaches 145°F for medium-rare.
6. Pour the reserved marinade into the skillet and bring to a boil. Reduce heat to medium and simmer for 2 minutes, stirring occasionally, until the sauce thickens slightly.
7. Transfer the glazed sirloin cubes to a serving platter, garnish with sliced green onions and toasted sesame seeds.

Fork-tender and bursting with flavor, these honey soy glazed sirloin cubes offer a delightful contrast of textures, from the crispy edges to the juicy interior. Serve them over a bed of steamed jasmine rice or alongside crisp, roasted vegetables for a meal that’s as visually appealing as it is delicious.

Sirloin Cube Salad with Balsamic Dressing

Just when you thought salads couldn’t get any more satisfying, this Sirloin Cube Salad with Balsamic Dressing comes along to prove otherwise. Juxtaposing the hearty richness of beef with the crisp freshness of greens, it’s a dish that delights the senses and elevates the humble salad to main-course status.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 cups mixed greens, washed and dried
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled blue cheese
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat a skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Season the sirloin cubes evenly with sea salt and finely ground black pepper.
3. Add 1 tbsp of rich extra virgin olive oil to the skillet, then place the sirloin cubes in a single layer, ensuring they don’t touch for even cooking.
4. Sear the cubes for 3 minutes on one side, then flip and sear for another 2 minutes for medium-rare, or until desired doneness is achieved.
5. Remove the sirloin cubes from the skillet and let them rest on a plate for 5 minutes to redistribute their juices.
6. In a small bowl, whisk together the remaining 1 tbsp of olive oil, balsamic vinegar, and Dijon mustard until emulsified.
7. In a large salad bowl, combine the mixed greens, cherry tomatoes, and red onion slices.
8. Drizzle the balsamic dressing over the salad and toss gently to coat.
9. Top the salad with the rested sirloin cubes and crumbled blue cheese.

Best enjoyed immediately, this salad offers a symphony of textures from the tender sirloin to the crisp greens, all brought together by the tangy depth of the balsamic dressing. For an extra touch of elegance, serve it on a chilled plate to keep the greens vibrant and fresh.

Cheesy Sirloin Cube Quesadillas

Melt-in-your-mouth sirloin cubes meet gooey, melted cheese in these Cheesy Sirloin Cube Quesadillas, a dish that promises to elevate your weeknight dinner with its luxurious textures and bold flavors.

Ingredients

• 1 lb premium sirloin steak, cut into 1-inch cubes
• 2 cups shredded Monterey Jack cheese, freshly grated
• 4 large flour tortillas, soft and pliable
• 2 tbsp unsalted butter, rich and creamy
• 1 tbsp olive oil, extra virgin and fruity
• 1/2 tsp kosher salt, coarse and flaky
• 1/4 tsp black pepper, freshly ground
• 1/2 tsp garlic powder, aromatic and pungent

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the pan evenly.
2. Season the sirloin cubes with kosher salt, black pepper, and garlic powder, ensuring each piece is well-coated for maximum flavor.
3. Add the seasoned sirloin cubes to the skillet, searing for 3-4 minutes on each side until a golden-brown crust forms and the internal temperature reaches 145°F for medium-rare. Tip: Avoid overcrowding the pan to ensure a proper sear.
4. Remove the sirloin cubes from the skillet and let them rest on a plate for 5 minutes to allow the juices to redistribute.
5. In the same skillet, melt 1 tbsp of butter over medium heat, then place one flour tortilla in the skillet.
6. Sprinkle 1/2 cup of Monterey Jack cheese evenly over the tortilla, followed by half of the sirloin cubes, and another 1/2 cup of cheese. Top with a second tortilla. Tip: Distribute the ingredients evenly to ensure every bite is packed with flavor.
7. Cook for 2-3 minutes until the bottom tortilla is golden and crispy, then carefully flip the quesadilla using a wide spatula.
8. Add the remaining 1 tbsp of butter to the skillet, cooking the other side for an additional 2-3 minutes until golden and the cheese is fully melted. Tip: Press down gently on the quesadilla while cooking to help the layers adhere.
9. Repeat the process with the remaining ingredients to make a second quesadilla.
10. Slice each quesadilla into wedges and serve immediately.

These quesadillas boast a delightful contrast between the crispy exterior and the tender, juicy sirloin inside, with the Monterey Jack cheese adding a creamy, tangy note. For an extra touch of elegance, serve with a side of roasted tomato salsa or a dollop of cool sour cream.

Sirloin Cube and Broccoli Stir Fry

Culinary enthusiasts seeking a quick yet sophisticated weeknight dinner will find solace in this sirloin cube and broccoli stir fry, a harmonious blend of tender beef and crisp, vibrant broccoli, all enveloped in a savory sauce that promises to delight the palate.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 cups broccoli florets, fresh and vibrant green
• 2 tbsp soy sauce, rich and umami-packed
• 1 tbsp oyster sauce, glossy and deeply flavored
• 1 tsp sesame oil, aromatic and nutty
• 2 cloves garlic, minced to a fine paste
• 1 tbsp ginger, freshly grated for a zesty kick
• 2 tbsp vegetable oil, for high-heat cooking
• 1/2 tsp red pepper flakes, for a subtle heat
• 1/4 cup water, to create steam

Instructions

1. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact, about 1 minute.
2. Add 1 tbsp of vegetable oil to the wok, swirling to coat the surface evenly.
3. Place the sirloin cubes in the wok in a single layer, searing for 2 minutes without stirring to achieve a golden-brown crust.
4. Flip the cubes and sear the opposite side for another 2 minutes, then remove from the wok and set aside.
5. Reduce the heat to medium and add the remaining 1 tbsp of vegetable oil, followed by the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
6. Toss in the broccoli florets and red pepper flakes, stirring frequently for 2 minutes.
7. Pour in the water and immediately cover the wok to steam the broccoli for 1 minute, ensuring it remains crisp-tender.
8. Return the sirloin cubes to the wok, adding the soy sauce and oyster sauce, stirring to coat everything evenly for 1 minute.
9. Drizzle with sesame oil, give one final stir, and remove from heat.

Glistening with sauce and brimming with bold flavors, this stir fry offers a perfect contrast between the succulent sirloin and the crisp broccoli. Serve it over a bed of jasmine rice or alongside a crisp white wine for an effortlessly elegant meal.

Red Wine Braised Sirloin Cubes

Zesty and sophisticated, this Red Wine Braised Sirloin Cubes recipe transforms simple ingredients into a luxurious dish that’s perfect for a cozy dinner party or a special family meal. The deep, robust flavors of red wine meld beautifully with tender sirloin, creating a dish that’s as rich in taste as it is in elegance.

Ingredients

• 2 lbs sirloin steak, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups full-bodied red wine
• 1 cup beef stock, preferably homemade
• 2 tbsp tomato paste
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• Salt and finely ground black pepper to taste

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s ready for braising.
2. Season the sirloin cubes generously with salt and pepper on all sides.
3. Heat the olive oil in a large, oven-proof Dutch oven over medium-high heat until shimmering.
4. Sear the sirloin cubes in batches, ensuring each piece is golden brown on all sides, about 3 minutes per batch. Remove and set aside.
5. In the same pot, add the chopped onion and cook until translucent, about 5 minutes, scraping up any browned bits from the bottom.
6. Add the minced garlic and cook for another minute until fragrant.
7. Stir in the tomato paste, rosemary, and thyme, cooking for 2 minutes to deepen the flavors.
8. Pour in the red wine and beef stock, bringing the mixture to a simmer to slightly reduce, about 5 minutes.
9. Return the sirloin cubes to the pot, ensuring they’re submerged in the liquid. Cover with a tight-fitting lid.
10. Transfer the pot to the preheated oven and braise for 2 hours, or until the meat is fork-tender.
11. Remove from the oven and let rest for 10 minutes before serving to allow the flavors to meld further.

Rich and velvety, the Red Wine Braised Sirloin Cubes boast a melt-in-your-mouth texture with layers of deep, wine-infused flavors. Serve over creamy mashed potatoes or alongside roasted root vegetables for a complete, heartwarming meal.

Sirloin Cube and Pepper Fajitas

Lusciously tender sirloin cubes meet vibrant bell peppers in this sizzling fajita recipe, a dish that promises to transport your taste buds to a fiesta of flavors with every bite. Perfectly balanced with a hint of smokiness and a burst of freshness, it’s a weeknight dinner that feels anything but ordinary.

Ingredients

• 1.5 lbs sirloin steak, cut into uniform 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large red bell pepper, thinly sliced into strips
• 1 large green bell pepper, thinly sliced into strips
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp freshly squeezed lime juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 8 small flour tortillas, warmed
• Fresh cilantro leaves, for garnish

Instructions

1. In a large bowl, combine the sirloin cubes with lime juice, cumin, smoked paprika, black pepper, and sea salt. Let marinate at room temperature for 15 minutes to enhance the flavors.
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering. Add the marinated sirloin cubes and sear for 3-4 minutes per side, until a golden crust forms. Tip: Avoid overcrowding the pan to ensure each cube gets a perfect sear.
3. Transfer the seared sirloin to a plate and cover loosely with foil to rest.
4. In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the sliced bell peppers and onion for 5-6 minutes, until they begin to soften and caramelize. Tip: Stir occasionally to prevent burning and ensure even cooking.
5. Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
6. Return the sirloin cubes to the skillet, tossing gently to combine with the peppers and onions. Cook for 2 minutes to reheat the meat and meld the flavors together. Tip: For an extra kick, a dash of hot sauce can be added at this stage.
7. Serve the sirloin and pepper mixture on warmed flour tortillas, garnished with fresh cilantro leaves.

Tender sirloin cubes paired with the sweet and smoky peppers create a delightful contrast in textures, while the warm tortillas offer a soft embrace to the hearty filling. For a festive twist, serve with a side of creamy avocado slices and a sprinkle of crumbled queso fresco.

Teriyaki Sirloin Cube Rice Bowls

Transform your weeknight dinner into a gourmet experience with these Teriyaki Sirloin Cube Rice Bowls, where succulent beef meets the sweet and savory embrace of homemade teriyaki sauce, all atop a bed of fluffy, steaming rice.

Ingredients

• 1 lb premium sirloin steak, cut into 1-inch cubes
• 1/2 cup low-sodium soy sauce, for a balanced saltiness
• 1/4 cup mirin, adding a subtle sweetness
• 2 tbsp brown sugar, for a caramelized glaze
• 2 cloves garlic, minced, for aromatic depth
• 1 tsp freshly grated ginger, for a zesty kick
• 1 tbsp cornstarch, to thicken the sauce to perfection
• 1 tbsp cold water, to dissolve the cornstarch
• 2 cups cooked jasmine rice, fluffy and fragrant
• 1 tbsp toasted sesame oil, for a nutty finish
• 2 green onions, thinly sliced, for a crisp garnish
• 1 tsp sesame seeds, for a delicate crunch

Instructions

1. In a medium bowl, whisk together the soy sauce, mirin, brown sugar, minced garlic, and grated ginger to create the teriyaki marinade.
2. Add the sirloin cubes to the marinade, ensuring each piece is well-coated. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
3. Heat a large skillet over medium-high heat and add the marinated sirloin cubes, reserving the marinade. Sear the beef for 3-4 minutes on each side until a golden-brown crust forms.
4. While the beef cooks, mix the cornstarch with cold water in a small bowl until smooth. Pour the reserved marinade into the skillet with the beef, then stir in the cornstarch mixture. Cook for 2-3 minutes until the sauce thickens and coats the beef beautifully.
5. Drizzle the toasted sesame oil over the cooked jasmine rice in serving bowls, then top with the teriyaki sirloin cubes. Spoon any remaining sauce over the beef.
6. Garnish with sliced green onions and sesame seeds for a pop of color and texture.

Kick your culinary skills up a notch with this dish, where the tender sirloin cubes glazed in glossy teriyaki sauce contrast delightfully with the soft rice. For an extra touch of elegance, serve with a side of pickled vegetables or a crisp cucumber salad to cut through the richness.

Sirloin Cube and Sweet Potato Curry

Unveiling a dish that marries the robustness of sirloin with the subtle sweetness of potatoes, this curry is a testament to the harmony of flavors. Perfect for a cozy dinner, it promises a comforting yet sophisticated dining experience.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 large sweet potatoes, peeled and diced into 1/2-inch pieces
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk, full-fat and creamy
• 2 tbsp curry powder, aromatic and well-balanced
• 1 tbsp vegetable oil, neutral and high-heat tolerant
• 1 cup chicken stock, rich and homemade
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 cup cilantro leaves, fresh and finely chopped

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sirloin cubes to the skillet, searing on all sides until deeply browned, approximately 3 minutes per side. Tip: Avoid overcrowding the pan to ensure a proper sear.
3. Lower the heat to medium, then stir in the ginger and garlic, cooking until fragrant, about 30 seconds.
4. Sprinkle the curry powder over the meat, stirring to coat evenly, and cook for 1 minute to toast the spices.
5. Pour in the coconut milk and chicken stock, scraping the bottom of the skillet to release any browned bits.
6. Add the sweet potatoes, salt, and black pepper, bringing the mixture to a gentle simmer.
7. Cover and cook for 20 minutes, or until the sweet potatoes are tender and the sauce has thickened slightly. Tip: Stir occasionally to prevent sticking.
8. Remove from heat and let stand for 5 minutes to allow the flavors to meld. Tip: The curry will thicken further upon standing.
9. Garnish with fresh cilantro before serving.

Kickstart your meal with this curry’s velvety texture and a symphony of flavors that play off each other beautifully. Serve it over a bed of jasmine rice or with warm naan bread to soak up the luscious sauce.

Grilled Sirloin Cubes with Chimichurri Sauce

Zesty and vibrant, this dish marries the robust flavors of perfectly grilled sirloin cubes with the fresh, herby brightness of chimichurri sauce, creating a symphony of tastes that’s both sophisticated and satisfying.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh cilantro
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 400°F to ensure a perfect sear on the sirloin cubes.
2. In a medium bowl, whisk together the extra virgin olive oil, minced garlic, chopped parsley, cilantro, red wine vinegar, red pepper flakes, sea salt, and black pepper to create the chimichurri sauce. Set aside to let the flavors meld.
3. Thread the sirloin cubes onto skewers, leaving a small space between each piece to promote even cooking.
4. Place the skewers on the preheated grill. Cook for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 135°F, turning once to achieve a beautiful char on all sides.
5. Remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute, ensuring each bite is succulent.
6. Drizzle the chimichurri sauce over the grilled sirloin cubes or serve it on the side for dipping.

Yieldingly tender and bursting with flavor, the sirloin cubes offer a delightful contrast to the chimichurri’s zesty freshness. Serve atop a bed of quinoa or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Sirloin Cube and Asparagus Risotto

Whisper the name of this dish, and you’ll conjure images of tender sirloin cubes nestled in a creamy, aromatic risotto, punctuated by the crisp, verdant spears of asparagus. It’s a symphony of textures and flavors that speaks to the soul of comfort food, yet dressed in its Sunday best.

Ingredients

• 1 cup Arborio rice, pearly and plump
• 4 cups chicken stock, rich and golden
• 1/2 cup dry white wine, crisp and acidic
• 1 lb sirloin steak, cut into 1-inch cubes
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, creamy and rich
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil, fruity and robust
• Salt and freshly ground black pepper, to season

Instructions

1. In a medium saucepan, heat the chicken stock over low heat. Keep warm throughout the cooking process.
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the sirloin cubes with salt and pepper, then sear until browned on all sides, about 3-4 minutes. Remove and set aside.
3. In the same skillet, add the remaining olive oil and butter. Sauté the onion until translucent, about 3 minutes, then add the garlic and cook for 1 minute more.
4. Add the Arborio rice to the skillet, stirring to coat each grain in the fat, and toast for 2 minutes until slightly translucent.
5. Pour in the white wine, stirring constantly until fully absorbed.
6. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. Halfway through adding the stock, stir in the asparagus pieces.
8. Once the rice is al dente and the risotto is creamy, fold in the seared sirloin cubes and Parmesan cheese. Adjust seasoning with salt and pepper if needed.
9. Remove from heat and let stand for 2 minutes before serving.

Melt-in-your-mouth sirloin and the slight crunch of asparagus elevate this risotto to a dish that’s both hearty and refined. Serve it in shallow bowls, garnished with a sprinkle of Parmesan and a drizzle of olive oil, for a meal that’s as visually stunning as it is delicious.

Peppercorn Crusted Sirloin Cubes

Delight in the bold, savory flavors of peppercorn crusted sirloin cubes, a dish that marries the robustness of high-quality beef with the aromatic punch of freshly cracked peppercorns. Perfect for a sophisticated dinner party or a special weeknight treat, these tender cubes promise a culinary experience that’s both luxurious and deeply satisfying.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 2 tbsp coarsely ground mixed peppercorns
• 1 tbsp kosher salt
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1/2 cup dry red wine
• 1 tbsp unsalted butter

Instructions

1. Preheat a heavy skillet over medium-high heat until it’s hot enough to sear the meat, about 2 minutes.
2. While the skillet heats, pat the sirloin cubes dry with paper towels to ensure a good sear.
3. Season the cubes evenly with kosher salt and coarsely ground mixed peppercorns, pressing the spices into the meat.
4. Add rich extra virgin olive oil to the skillet, then carefully place the seasoned sirloin cubes in a single layer, ensuring they don’t touch for even cooking.
5. Sear the cubes for 2 minutes on each side, or until a deep brown crust forms, then remove them from the skillet and set aside.
6. In the same skillet, add minced garlic and finely chopped fresh rosemary, sautéing for 30 seconds until fragrant.
7. Deglaze the skillet with dry red wine, scraping up any browned bits from the bottom, and let it reduce by half, about 3 minutes.
8. Return the sirloin cubes to the skillet, tossing them in the reduced wine sauce, and finish by swirling in unsalted butter for a glossy, rich sauce.
9. Remove from heat and let rest for 2 minutes before serving to allow the juices to redistribute.

Juicy and bursting with flavor, these peppercorn crusted sirloin cubes offer a perfect balance of spice and succulence. Serve them atop a creamy parmesan polenta or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.

Sirloin Cube and Spinach Stuffed Shells

Marvel at the harmonious blend of tender sirloin cubes and vibrant spinach nestled within perfectly al dente pasta shells, a dish that promises to elevate your dining experience with its rich flavors and elegant presentation.

Ingredients

• 1 pound sirloin steak, cut into small, bite-sized cubes
• 2 cups fresh spinach leaves, roughly chopped
• 1 cup ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, finely aged
• 1 large egg, farm-fresh and lightly beaten
• 1 tablespoon rich extra virgin olive oil
• 2 cloves garlic, minced to aromatic perfection
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked
• 12 jumbo pasta shells, cooked to al dente perfection
• 2 cups marinara sauce, robust and herb-infused
• 1/2 cup mozzarella cheese, shredded and melt-ready

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked dish.
2. In a large skillet, heat the extra virgin olive oil over medium-high heat until shimmering, then add the sirloin cubes, seasoning them with sea salt and black pepper. Sear the cubes for 3-4 minutes on each side until beautifully browned. Tip: Avoid overcrowding the skillet to achieve a perfect sear.
3. Add the minced garlic to the skillet, sautéing for 30 seconds until fragrant, then stir in the chopped spinach until just wilted, about 2 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, and beaten egg, mixing until smooth. Fold in the cooled sirloin and spinach mixture, ensuring an even distribution.
5. Carefully stuff each cooked pasta shell with the sirloin and spinach mixture, placing them seam-side up in a baking dish lightly coated with marinara sauce. Tip: Use a small spoon or piping bag for easier stuffing.
6. Pour the remaining marinara sauce over the stuffed shells, then sprinkle with shredded mozzarella cheese.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.

The stuffed shells emerge from the oven with a tantalizing aroma, the sirloin cubes tender and juicy against the creamy, cheesy filling, all enveloped in a vibrant marinara sauce. Serve atop a bed of fresh arugula for a contrasting peppery bite, or alongside a crisp white wine to complement the rich flavors.

Sirloin Cube and Caramelized Onion Pizza

Rarely does a pizza combine the robustness of steak with the sweet, mellow depth of caramelized onions quite like this. Sirloin Cube and Caramelized Onion Pizza is a gourmet twist on a classic, promising a symphony of flavors that dance on the palate.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 large yellow onions, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup shredded mozzarella cheese, creamy and mild
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 pre-made pizza dough, artisanal and hand-tossed
• 2 tbsp balsamic glaze, thick and syrupy
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 475°F (245°C) to ensure a crispy crust.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 20 minutes until golden and caramelized. Tip: A pinch of sugar can accelerate caramelization.
3. Season the sirloin cubes with sea salt and black pepper. In the same skillet, add the remaining olive oil and sear the steak cubes for 2-3 minutes per side for medium-rare. Tip: Let the steak rest for 5 minutes before cubing to retain juices.
4. Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a baking sheet.
5. Spread the caramelized onions evenly over the dough, followed by the steak cubes. Sprinkle with mozzarella and Parmesan cheeses.
6. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: For an extra crisp crust, place the pizza directly on the oven rack for the last 2 minutes.
7. Drizzle with balsamic glaze and sprinkle fresh rosemary before serving.

Hearty and satisfying, this pizza boasts a perfect balance of savory steak and sweet onions, with a crust that’s crispy on the outside and chewy within. Serve it sliced with a side of arugula salad dressed in lemon vinaigrette for a complete meal.

Conclusion

We hope this roundup of 20 delicious sirloin cube recipes inspires your next meal, whether it’s a cozy family dinner or a special occasion. Each recipe is a testament to the versatility and flavor of sirloin cubes. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!