ROAST BEEF WITH GINGER AND JUS
Steps:
- Preheat oven to 500 degrees F.
- Make 8 (1-inch) deep incisions on the top of the roast. Insert 1 piece of ginger into each incision. Season entire roast with salt and pepper and place in a roasting pan. Roast for 15 minutes then lower the heat to 350 degrees F. Roast the beef to an internal temperature of 130 degrees F on an instant-read thermometer, for medium-rare, about 45 minutes.
- Remove the beef from the pan, tent it with foil and allow to rest for 15 minutes.
- Pour or spoon out most of the oil from the roasting pan. Place the roasting pan over medium-high heat. Pour in the beef stock and the soy sauce. Scrape the bottom of the pan with a wooden spoon or spatula to release the browned bits. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes.
- To serve, slice the beef thinly and spoon warm sauce over top.
- Note: A boneless rib roast is an excellent cut of beef for roasting. If you prefer to use a less expensive cut, you could substitute a sirloin tip or bottom round rump roast.
GINGER-LIME SIRLOIN
Delicious Asian-flavored steak...the marinade also works well with pork, chicken or shrimp. Serve this with grilled vegetables, like baby bok choy or zucchini. Prep time does not include the 2-8 hour marinate time.
Provided by Hey Jude
Categories Steak
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients and place in a zip-loc, or food grade reclosable, plastic bag.
- Add the steak, close the bag and smoosh it around to get the marinade completely covering the steak; refrigerate for at least 2 hours, or up to 8 hours, turning occasionally; remove from fridge 30 minutes before grilling.
- Prepare a charcoal or gas grill for direct grilling over high heat; oil the grill rack; remove the steak from the marinade and discard the marinade.
- Grill the steak over the hottest part of the fire (or heat element for gas grills) until it is nicely charred and cooked to your liking, 4-6 minutes per side for medium-rare.
- Let the meat rest for 3-5 minutes, then cut into slices to serve.
Nutrition Facts : Calories 396.3, Fat 26.2, SaturatedFat 10.2, Cholesterol 111.3, Sodium 904, Carbohydrate 5.6, Fiber 0.3, Sugar 2.8, Protein 32.7
GRILLED SIRLOIN SALAD WITH SESAME-GINGER DRESSING
Pepper-crusted steak, grill-charred vegetables, and sesame-ginger dressing turn fresh salad greens into an exciting main course.
Provided by Ashley Delilah Lane
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 28m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
- Press peppercorns into both sides of steak and season with salt.
- Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
- Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.
Nutrition Facts : Calories 184.3 calories, Carbohydrate 12.3 g, Cholesterol 36.7 mg, Fat 7.7 g, Fiber 3 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 389.1 mg, Sugar 6.2 g
SIRLOIN STEAK TIPS WITH GARLIC, GINGER AND SOY MARINADE
The times given in the recipe are for relatively even 1-inch thick steak tips. When grilling, bear in mind that even those who prefer rare steak, prefer medium-rare steak tips because the texture is firmer and not so chewy. Serve with orange wedges.
Provided by Chef mariajane
Categories Steak
Time P10D
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- MAKING THE MARINADE:.
- Combine the soy sauce, oils, garlic, ginger, sugar, zest, red pepper, and scallion in a small bowl.
- PREPARING THE STEAK TIPS:.
- Combine the marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
- About halfway through marinating time, turn burners on grill to high, close lid, and heat grill until hot, about 15 minutes.
- Remove steak tips from marinade and pat dry with paper towels. Grill, covered, until well seared and dark brown on first side, about 4 minutes. Using tongs, flip steak and grill until second side is well seared and thickest part of meat is slightly less done than desired, 4-5 minutes for medium-rare (about 130 degrees on instant-read thermometer) 6-8 minutes for medium (about 135 degrees); if exterior of meat if browned but steak is not yet cooked through, move steak to cooler side of grill and continue to desired doneness.
- Transfer steaks to cutting board; tent loosely with foil and let rest for 5 minutes. Slice steak very thinly on the bias. Serve immediately with orange wedges.
Nutrition Facts : Calories 730.2, Fat 49.5, SaturatedFat 14.4, Cholesterol 170.4, Sodium 5482.6, Carbohydrate 14.3, Fiber 1.3, Sugar 8.5, Protein 56.5
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