Grilled Sirloin Steak With Herbs Food

GRILLED SIRLOIN STEAK WITH HERBS

Steps:

• In a small bowl, mix together herbs, salt, and pepper. Rub herb mixture onto steak and place in a shallow dish. Drizzle steak with olive oil and let stand at room temperature for 1 hour.
• Preheat, clean, and oil a grill or grill pan over high heat. Place steak on grill pan and cook 3 minutes. Rotate steak 110 degrees to make crosshatching grill marks, if desired, and continue cooking an additional 2 to 3 minutes. Turn and continue cooking 2 to 5 minutes more for a rare steak and 4 to 7 minutes for medium-rare.
• Transfer steak to a cutting board and let stand 5 minutes before slicing and serving.

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

SLICED STEAK WITH HERBS

Steps:

• Heat a cast iron skillet over medium-high heat and the oven to 375 degrees F.
• Coat meat in olive oil, season with pepper then throw a rosemary sprig into pan and set steak on top. Caramelize the meat evenly on both sides then transfer to oven until cooked to desired doneness, 7 to 8 minutes for medium-rare.
• Drizzle a carving board with olive oil, place steak on board. Let steak rest then thinly slice against the grain and dress the thinly sliced meat with olive oil, herbs and salt, tossing with tongs to combine. Serve garnished with lemon wedges.

GRILLED HERB-CRUSTED TOP LOIN STEAKS

Steps:

• Mix all ingredients except beef in small bowl. Rub and press mixture into all surfaces of beef. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Grill beef uncovered 4 to 5 inches from medium heat 1 minute on each side to seal in juices. Cover and grill 6 to 10 minutes longer for medium doneness, turning once.

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 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°).

GRILLED STEAK WITH FRESH GARDEN HERBS

Steps:

• Whisk first 4 ingredients in medium bowl. Gradually whisk in 1/4 cup olive oil, then herbs.
• Prepare barbecue (medium-high heat). Sprinkle steaks generously with salt and pepper; brush lightly with olive oil. Grill steaks until charred and cooked to desired doneness, about 6 minutes per side for medium-rare rib-eye or 3 minutes per side for medium-rare skirt steak. Transfer steaks to platter; let rest 5 minutes. Spoon herb mixture over steaks; serve.

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.

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.

GRILLED FILLET STEAK WITH HERBS

Steps:

• Rub the steaks lightly with olive oil, season with salt and fresh-ground pepper, and coat them generously with chopped fresh herbs. You can do this a few hours or a day ahead of time. Let the steak come to room temperature at least 30 minutes before cooking.
• Prepare a fire with wood or wood charcoal and let it burn down to a thick bed of hot coals. The grill should be very hot and brushed clean before you put the steaks on. How long to cook the meat depends on its thickness and how hot the fire is. A 2-inch fillet steak will take 6 to 8 minutes on one side, and 4 to 8 minutes on the other, depending on how rare you like it. If the fire flares up, move the steaks to a cooler part of the grill briefly before returning them to a hot spot. Test for doneness by pressing with your finger; the meat will be soft when rare, springy when medium-rare, and firm when well done. Cut into the meat to check if you are unsure. When they are done to your liking, remove the steaks and let them rest for several minutes for the juices to stabilize before serving. For added flavor, while they are still hot from the grill, sprinkle the steaks with finely chopped garlic.

BEEF SIRLOIN STEAKS WITH FRESH HERBS (COTES DE BOEUF AUX HERBES)

Steps:

• In a cast-iron frying pan over high heat, melt the butter with the olive oil until the mixture turns a light brown.
• Add the steaks and sear well, about 1 minute.
• Turn, sprinkle with sea salt, and brown on the second side for 1 minute more.
• Turn again, reduce the heat slightly, and cook, turning once, for about 6 minutes on each side for rare, or until done to your liking.
• Transfer to a platter, tent with aluminum foil, and let rest for 5 to 8 minutes before carving.
• Meanwhile, make the sauce: In a saucepan over medium heat, melt 2 tablespoons of the butter.
• Add the shallots and saute until softened but not colored, about 30 seconds.
• Add the stock, bring to a boil and cook until reduced by half.
• Remove from the heat and stir in the mustard, the remaining 1 tablespoon of butter, and the herbs.
• Stir in any juice that has collected on the platter holding the beef.
• Season with salt and pepper; pour into a warmed bowl.
• Transfer the steaks to an attractive cutting board and sprinkle them with pepper, then carry the board to the table.
• Cut along the bone to free the meat then carve in slices diagonally across the grain. Pass the sauce at the table.

GRILLED FILLET STEAK WITH HERBS

Steps:

• Mix oil, lemon juice, parsley, garlic, basil and pepper.
• Roll steak in mixture and leave in refrigerator for 1 hour.
• Place meat on the rack of a grill pan and cook 10 cm (4 inches) under a pre-heated grill for 5 to 7 minutes in total (rare) or 7 to 10 minutes in total (medium), basting meat with remaining oil mixture.
• Season with salt and serve immediately.

GRILLED SIRLOIN WITH GARLIC AND HERBS

Steps:

• Put all marinade ingredients in plastic bag and mix well.
• Add steak and press air out of bag; seal.
• Let stand at room temperature for 15 minutes.
• Remove steak, discard marinade.
• Grill, 6 inches from heat for 5 minutes per side, or to desired doneness.