Grilled Sirloin Steak With Toppings Bar Food

GRILLED SIRLOIN STEAK WITH TOPPINGS BAR

Steps:

• Heat grill to high; lightly oil grates. Season steaks on both sides with salt and pepper. Grill, turning once, until steaks reach desired doneness, 10 to 15 minutes for medium-rare.
• Let rest 10 minutes; thinly slice. Serve steaks with toppings.

MAX'S GRILLED TOP SIRLOIN STEAK

Steps:

• In a small bowl, mix together the pepper, garlic, salt, horseradish, and olive oil. Place the steaks on a shallow dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.
• Remove the steaks from the refrigerator an hour before cooking. When your are ready to grill, preheat barbecue grill.
• Heat broiler; broil steak approximately 3 to 4 minutes per side or until done to your preference using a meat thermometer (see below).
• Rare - 120°F
• Medium Rare - 125°F
• Medium - 130°F.
• When the steaks are done to your liking, remove from oven, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Slice steak across grain into 1/4-inch slices. Place on a platter or individual dinner plates.

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 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.