Brown-Bagged Sirloin Steak

Ingredients

• Top Sirloin Steak: 3 lb(s)
  • Trim excess fat and cut into 2.5 inch thick strips
• Butter: 1/4 cup(s)
• Garlic: 1 clove
• Salt: 1 tsp(s)
• Pepper: 1 tsp(s)
• Sharp Chedder Cheese: 1 cup(s)
  • Grated
• Bread Crumbs: 1 cup(s)

Instructions

1. In a small bowl combine butter, oil, garlic, salt, and pepper.
2. Spread the butter mixture on all sides of the steak strips.
3. In a separate bowl mix cheese and bread crumbs.
4. Add butter coated steak to the cheese and bread crumb mixture, coating the steak strips well.
5. Place steak strips into brown lunch bags, 2-3 strips per bag, rolling the top of the bags down to "seal" the bag. At this point the bags can be refrigerated for several hours.
6. Before cooking, bring steaks to room temperature and preheat oven to 375 degrees.
7. Place brown bags on a rimmed baking sheet and bake for 30 minutes.
8. For med-rare, increase oven to 425 degrees and bake for 15 minutes longer. For med-well continue by reducing heat from 425 degrees to 375 degrees and cook for an additional 5 minutes.
9. Remove sheet from oven once desired temp is met and remove steaks from bags, allowing them to rest for 5 minutes.
10. When doubling the recipes keep the same bake times.