Bbq Sirloin Steak Supreme Food

GRILLED SIRLOIN STEAK

Steps:

• In a shallow dish, combine the first seven ingredients; add beef and turn to coat. Cover and refrigerate for at least 3 hours or overnight., Drain and discard the marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

SIMPLE SIRLOIN STEAK

Steps:

• Remove the steaks from the fridge about 30 mins before you plan to cook, so they're closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.
• When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
• With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.

GRILLED BBQ STEAK

Steps:

• Heat grill to medium-high heat.
• Mix barbecue sauce, marmalade and cinnamon until blended.
• Grill steak 8 to 10 min. on each side or until medium doneness (160ºF), brushing with barbecue sauce mixture after turning steak.

GRILLED TERIYAKI SIRLOIN STEAK KABOBS

Steps:

• Whisk soy sauce, vinegar, sugar, oil, garlic, and ginger together in a bowl until marinade is smooth. Place sirloin cubes into marinade, cover bowl with plastic wrap, and marinate in refrigerator, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove sirloin cubes from marinade, discarding marinade.
• Thread sirloin cubes, onion, tomatoes, mushrooms, and green bell pepper onto skewers.
• Cook skewers on grill until meat is cooked through and vegetables are tender, 10 to 15 minutes.

GRILLED SIRLOIN STEAK

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add beef.
• Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.
• Drain and discard the marinade.
• Grill steak, covered, over indirect medium heat for 1-1/2 to 2 hours, turning once, or until meat reaches desired doneness.

SENSATIONAL SIRLOIN KABOBS

Steps:

• In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
• Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
• Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
• Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

GRILLED TOP SIRLOIN THE RIGHT WAY

Steps:

• Choose your steak. Look for a bright red steak with minimal browning, as brown spots indicate the steak has been exposed to oxygen for long periods of time. While the top sirloin isn't known for being a particularly fatty cut, you should look for a steak with nice marbling throughout and a thin layer of fat across the top.
• The steak should be about 1-inch thick and cut evenly. If you can, chat up the butcher and ask him or her to cut you a steak to order.
• Since the steak already has a robust character and the grill will add some smoke flavor, I only use salt ​or kosher salt and ground black pepper for seasoning.
• Just before grilling, rub a small amount of olive oil on each side and hit the steak with coarsely ground pepper. Maybe use some minced garlic or garlic powder to taste.
• If you have the time, salt the steak 40 minutes to 8 hours before cooking it.
• Let it rest on a baking rack, uncovered, in the refrigerator if you're salting it overnight.
• Before hitting the grill, make sure your steak comes up to room temperature.
• Prep the grill (gas grill, outdoor grill, whatever you have) by getting it really, really hot. Keep the lid closed up until the moment you place the steak on the grill. You're looking for a hard sear to seal in the juices.
• Using a good pair of tongs, quickly lay the steak on the grill, protecting yourself in the event that the addition of fats and oils causes a flare-up.
• Set your timer and wait: in order to get a good sear, you won't want to move the steak for a few minutes.
• Cooking times vary based on temperature preference, but for medium rare: a 1-inch steak takes about 4-5 minutes a side, and a 2-inch steak about 9 minutes a side.
• When flipping the steak, always use that handy pair of tongs and not a fork. A fork would pierce the steak and let the juices escape. We went through so much trouble to seal in the juices with a great sear, so we don't want to let them out!
• If you're looking to create professional grill marks, turn the steak at a 45-degree angle a quarter of the way through cooking. Then flip at the halfway mark, and repeat the process.
• If you really want to nail your cooking temperature, feel free to use an instant-read meat thermometer.
• A medium-rare steak should be pulled between the internal temperature 130-135 degrees F.
• Now this is REALLY important: let that steak rest. Do not, do not (under any circumstances) cut this steak as soon as it comes off the grill.
• Resting it for at least 5 minutes allows the juices to redistribute within the steak instead of bleeding out as its cut, resulting in an amazingly juicy steak.
• Now that you have a perfectly grilled top sirloin, top it with an herbed compound butter or my personal favorite, another good pair - chimichurri. Served with a side of beautifully grilled fingerling potatoes and charred carrots, this is one cookout that everyone is going to be talking about for a while!

PERFECTLY GRILLED SIRLOIN STEAK

Steps:

• 1. Season both sides of steak with tenderizer and steak seasoning. Let steak rest for 15 minutes.
• 2. Preheat grill to medium heat.
• 3. Grill directly over heat for 5 minutes. Turn steak and grill an additional 5 minutes or until desired doneness is reached.
• 4. Remove steak from grill and place on cutting board or serving platter. Loosely place a piece of aluminum foil over steak. Rest for 5 minutes.

GRILLED SIRLOIN TERIYAKI

Steps:

• In a shallow dish, combine the first 6 ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. On a greased grill rack, grill beef, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

BBQ SIRLOIN STEAK SUPREME

Steps:

• Make sure the steaks are trimmed of all fat that you want - leave some on as this is a source of great flavour.
• Grind over with as much black pepper as you want and set to one side.
• Make the butter, which is better done the night before use.
• In a mixing bowl, mash all the ingredients together with a potato masher and then whisk to combine.
• The finished butter can then be placed in a serving bowl or rolled in grease proof paper to a sausage shape.
• The latter can be frozen and the former is best refrigerated.
• Cook the steak in a hot pan or on the open slat of your very hot barbeque - leave to sit for 2 minutes.
• Turn to cook on the other side.
• Cook the meat a further 2 minutes - turn onto a spot which has medium heat and cook for 3 minutes on each side and your steak will be cooked medium.
• If you want rare, cook it only 1 minute on each side and well done will need 5 minutes each side after the initial sealing of the meat.
• Lift meat onto a warmed plate and leave to sit for 3 minutes.
• Serve onto individual plates with the butter cut into rings, 3 cms thick; if using the bowl method, remove the butter from the refrigerator 20 minutes before use and serve with a spoon on the side.
• The butter is delicious as it melts over the steak.
• Serve with barbequed sliced potatoes and a green salad.
• GARLIC CONFIT----------.
• Trim about a third of the garlic head away and discard.
• Pack the whole garlic into a saucepan, root down and cover with the oil.
• Cook over really low heat for 1 hours - the garlic will brown slightly; the slower the cooking, the more flavour is released.
• Remove from the heat, cool and then pack into a suitable storage container with the oil.
• The garlic can be used wherever - great crushed and on heated ciabatta or in mayonnaises.
• The oil is sensational for salad dressings and cooking.

GRILLED TOP SIRLOIN RECIPE

Steps:

• Top sirloin grill temperature is a little nuanced.
• The best way to do it is to have two levels of heat: You want one side of the grill to be at around medium-high for searing and browning and the other at a medium-low level for cooking the meat through.
• If you're using propane, simply light two sections, one for each of the temperatures.
• If you're using charcoal, you can accomplish this by putting most of your coals on one side of the grill and leaving a few on the other side.
• Start by putting your steak over the medium-high heat and searing it for a good three to four minutes on each side.
• After that, you can move it over to the medium-low side until it reaches your desired doneness.
• Be sure to use thongs as using a fork will cause all the delicious juices to run out of your steak.
• The best way to check for doneness is to go by firmness.
• A good trick for this is to place your index finger to the tip of your thumb, forming a circle with your thumb and finger.
• Now use your other hand to feel the base of your thumb.
• This is what a rare cut would feel like.
• Now use your middle finger and thumb to form the circle.
• This is what medium-rare would feel like.
• Moving down your fingers, your pinky and thumb would be a well-done steak.
• It takes a bit of practice but using this method, you'll soon be able to tell the doneness of a steak by simply feeling it directly.

GRILLED BEEF SIRLOIN KABOBS

Steps:

• One to four hours before cooking, cut the sirloin into 1.5-inch chunks, and put in a zip-top bag. Whisk the marinade ingredients together in a small bowl. Pour the marinade over the sirloin chunks, squeeze out the excess air, zip the bag closed, and shake and toss to coat the beef with the marinade. Refrigerate for one hour, and up to four hours, turning the bag and tossing after every half an hour. (Or marinate in a bowl just large enough to hold the pieces of beef, tossing with a spoon every now and again.)
• Just before grilling, prepare the vegetables. Stem and core the peppers, and then cut the peppers into 1 inch squares. Trim the red onion, remove the skin, then cut it in half. Remove the central "core" of the onion, leaving three or four layers of onion. Cut the remaining layers into eight pieces (cut each half in half lengthwise, then in half again, then cut crosswise.) This will give you a pile of 0.75-inch to 1-inch pieces of onion.
• Remove the beef from the marinade. Skewer the kabob in the following pattern: one piece of beef, two pieces of pepper (I alternate colors), and one piece onion. Repeat until you are at the end of a skewer, then add a final piece of beef to hold everything together. Keep skewering until all the beef is kabobbed. (If that's a word.) If you have extra vegetables when you're done - and I usually do - I make an all-veggie kabob or two, alternating onion and peppers.
• Set the grill up for cooking with direct medium heat, about 350°F to 400°F internal temperature with the lid closed. For my Weber Summit, this means preheating the grill for ten to fifteen minutes on high, then brushing off the grill grate and turning the burners down to medium. (In my charcoal kettle, I light a chimney full of coals, wait for them to be covered with gray ash, then spread them out in a single, tightly packed layer on the charcoal grate.)
• Put the kabobs on the grill over the direct medium heat. If cooking on a gas grill, cook with the lid closed as much as possible. Grill for 6 to 8 minutes total, turning the kabobs a quarter turn every 2 minutes. In other words: Grill 2 minutes, quarter turn, grill 2 more minutes, another quarter turn, grill 2 more minutes. Check for doneness by peeking at the middle of a kebab skewer - if the meat in the middle isn't done to your liking, turn another quarter turn (this should be the last un-browned side on the kebab) and grill for 2 to 4 more minutes. (On my grill, I had medium doneness after 3 turns - about 6 minutes - over medium heat.)
• Let the kabobs rest for 10 minutes, then serve.