This is really nothing more than a seared steak with a pan sauce. The deal is I like the sirloin to be bone-in and to cook it until just cooked through because it alters the texture and the taste just enough to make it more than a typical sirloin. I like to serve this with kasha with onions and parsley or mashed potatoes. Green beans or peas are a good way to round out the dinner and if you wanted a salad, a beet salad would be great. - thirschfeld

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