I found this recipe (and only adapted it slightly) in a cookbook called “Serve Yourself - Nightly Adventures in Cooking for One” by Joe Yonan.  Top Sirloin is a user-friendly cut of beef.  It can be cooked in a variety of ways.  And not to mention, you can almost always find it on sale somewhere - and the wholesale clubs carry it too!

On to the recipe ...


  1. -2 Tablespoons canola (or vegetable) oil

  2. -Top Sirloin steak(s), (4-ounces each), 1/2 inch thick, trimmed of excess fat

  3. -Kosher salt, pepper + any steak rub type seasonings of choice

  4. -All-purpose flour

  5. -Anchovy Butter Sauce

  6. -Finely chopped fresh parsley leaves for garnish


If your steak(s) are more than 1/2 inch thick, butterfly them and pound/flatten them until they are thin and even as possible.  Liberally rub each side of the meat with salt, pepper and steak seasonings of choice.  Then sprinkle flour all over the steak, spreading the flour lightly with your fingers and shaking off the excess.

Heat the oil in a medium cast-iron skillet over medium heat.  When the oil is shimmering (for us, we went to 400 degrees with the infrared thermometer), lay the steak in the pan and let it cook until the coating on the bottom turns golden brown, about 2 minutes.

Turn the steak over for another minute or two for a medium-rare to medium steak.  Transfer the steak to a plate and allow it to rest for a few minutes.  Serve alongside Baby Yukon Gold Potatoes in Anchovy Butter Sauce, with extra sauce drizzled over the top!  ENJOY!!!