Grilled Sirloin Steak Recipe With Herb Compound Butter Food

GRILLED SIRLOIN STEAK RECIPE WITH HERB COMPOUND BUTTER

Steps:

• Prepare Grill: Prepare your grill for two-zone grilling targeting 450 - 500 degrees in the cooking chamber.
• Season Steak: Coat the steak in olive oil and then liberally season with the beef rub.
• Grill Steak: When the grill is at the right temperature, place the sirloin steak over the direct side of the heat and grill for 5 minutes, with the lid closed, or until you see a crust form.
• Flip: Flip the steaks and continue grilling on direct for 4-5 minutes with the lids closed (until a nice crust forms on the other side), and then move the steak to the indirect side.
• Finish: Finish the steak on indirect side until the internal temperature of the steak reaches 125 degrees Fahrenheit for a rare steak (about 8 minutes, but be sure to check temperature, not rely on exact time).
• Rest, Slice, Serve: Let the steak rest for 10 minutes and then slice and serve with your favorite toppings and sides. The resting period allows carry over cooking to occur, and the internal temperature of the steak will rise another 3 - 5 degrees. It also allows all the heated cells to start to calm down and reabsorb some of that liquid from the high heat cooking process.

GRILLED STEAK WITH HERB BUTTER

Steps:

• To make the herb butter by hand: In a large bowl, combine the butter, shallot, and parsley, mixing well with a wooden spoon or rubber spatula until fully combined. Season with the salt and pepper, add the panko, mix again, and set aside.
• To make the herb butter in a food processor: Combine the butter, shallot, and parsley in the bowl of the food processor and pulse until blended. Scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly incorporated. Add the panko, salt, and pepper and pulse four or five times to mix. Transfer the herb butter to a bowl and set aside.
• Heat an outdoor grill, a grill pan, or the broiler on high.
• Cut the tomatoes into four slices each. Place three slices on each of four plates. Season with a pinch of salt and a drizzle of the extra-virgin olive oil.
• Grill the steaks to your desired doneness (see Cook's Note), remove from the grill, and spread 1 or 2 tablespoons of the herb butter evenly on top of each steak.
• Place one hot steak on top of each plate of the seasoned tomatoes and serve.

GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTER

Steps:

• Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
• Photograph by Justin Walker

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 18-20 minutes per side, or until meat reached desired doneness.

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.

HERB MARINATED GRILLED TOP SIRLOIN

Steps:

• Pierce steaks with a fork a few times and place in a large plastic baggie or glass pan.
• In a small bowl, whisk together all remaining ingredients for the marinade. Pour this over steak meat.
• Seal/cover and place in refridgerater for at least 6 hours; turning every few hours.
• Grill over med-high heat for about 5 minutes on each side, or until desired doneness is reached.

SACRé BOEUF SIRLOIN STEAK TOPPED WITH MUSTARD HERB BUTTER

Steps:

• Mix all the ingredients (except the steaks!) in a bowl. Turn the mixture out onto a sheet of greaseproof paper and roll into a sausage shape. (You could use cling film if you wish instead.) Chill the butter mixture for at least one hour. Remove just before serving on top of the steak, and cut into rounds.
• Cook the steaks to your liking and leave to rest for 2-3 minutes to allow the juices to run back into the meat.
• Just before serving, place a couple of rounds/discs of mustard butter on top of the steaks and serve with chips (fries) and grilled tomatoes or fresh salad leaves.
• Sacré Bleu!

HERB BUTTER FOR STEAK

Steps:

• Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
• Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
• Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
• Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
• Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
• Return to the refrigerator until firmed up, about 40 minutes.
• Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.