Garlic And Thyme Grilled Sirloin Food

SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

GRILLED SIRLOIN WITH GARLIC-HERB SPREAD AND MIXED GREENS

Steps:

• In a small bowl, mix together Country Crock Original, herbs, and garlic. Set aside.
• Heat a grill pan or grill over high heat. Season steaks with salt and pepper and grill 7 to 8 minutes per side for medium-rare, or a few minutes longer for medium. Remove from grill and let sit 5 minutes.
• In a large bowl, whisk together olive oil and red wine vinegar. Add mixed greens, tossing gently to combine, and season with salt and pepper.
• Serve steaks with a dollop of herb-garlic spread and mixed greens.

GARLIC AND THYME GRILLED SIRLOIN

Steps:

• Heat gas or charcoal grill. In small bowl, combine all ingredients except steak; mix well. Brush both sides of steak with some of sauce mixture; reserve remaining mixture.
• When grill is heated, place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 13 minutes or until of desired doneness, turning once or twice and brushing occasionally with reserved sauce mixture.
• Cut steak into serving-sized pieces or slices. If desired, serve with additional steak sauce.

SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Pat each steak dry with a paper towel. Heat a large cast iron skillet or other heavy pan over medium high heat.
• Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.
• Place the steaks in a single layer in the pan. Cook for 4-5 minutes per side or until browned. Use a thermometer to cook the steak to your desired level of doneness. I recommend cooking to medium which is 145 degrees F.
• While the steak is cooking, place the butter in a bowl along with the garlic, herbs, salt and pepper. Stir to combine.
• Let the steaks rest for at least 5 minutes off the heat. Place a dollop of butter on top of each steak. Slice the steak. Garnish with additional fresh herbs if desired, then serve.

GRILLED STEAK WITH ROSEMARY AND GARLIC

Steps:

• In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
• Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
• Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
• Remove the steaks from the grill and let rest for 5 to 10 minutes.
• Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

GARLIC-THYME MARINATED STEAKS

Steps:

• Combine Marinade ingredients in medium bowl. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally. [Grill top round steaks to medium rare (145°F) doneness.]
• Serve half of steak(s) immediately, as desired. Cover and refrigerate remaining steak(s) for later use. Before serving, carve steak(s) into thin slices; season with salt and pepper, as desired.

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.

THE BEST GRILLED SIRLOIN TIP ROAST

Steps:

• Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.