Grilled Sirloin With Bearnaise Butter Food

GRILLED SIRLOIN WITH BEARNAISE BUTTER

Steps:

• Heat grill. In small bowl, combine all butter ingredients; mix well. Place butter mixture on sheet of plastic wrap; shape into log. Wrap; refrigerate while preparing steak.
• When ready to grill, carefully oil grill rack. Rub both sides of steak with olive oil; sprinkle with pepper blend and salt. Place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning once or twice.
• To serve, cut steak into serving-sized pieces. Top each serving with bearnaise butter.

BéARNAISE STEAKS WITH MUSHROOMS

Steps:

• Heat closed medium-size contact grill for 5 to 10 minutes. In small bowl, mix butter, chives and tarragon. Refrigerate until serving.
• In medium bowl, mix mushrooms, onion and dressing. With slotted spoon, place mushrooms and onion on grill; reserve dressing in bowl. Close grill. Grill 3 to 5 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
• Brush both sides of beef steak with dressing from bowl. Place beef on grill. Close grill. Grill 5 to 7 minutes for medium-rare, brushing with dressing once or twice, or grill until desired doneness.
• To serve, cut beef into serving pieces. Serve with vegetables and butter mixture.

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 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.

SIRLOIN STEAK WITH BEARNAISE SAUCE

Steps:

• Preheat oven to 400 degrees F. Season steak on both sides with salt and pepper and refrigerate. Combine wine, vinegar and shallot in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes.
• Meanwhile, heat a large, heavy, ovenproof skillet over medium-high heat. When it's hot, add oil and reserved tablespoon of butter. When butter is melted, add steak and sear for one minute. Reduce heat and continue to cook until the first side is golden brown and beginning to crisp, about three minutes longer. Turn the steak with tongs and sear the other side until well-browned, two or three minutes.
• Place pan in oven and finish cooking, turning once, 6-8 minutes for medium-rare. Transfer steak to a platter and loosely cover with foil to keep warm. To finish sauce, put it through a fine strainer, pressing on shallots. Whisk the five tablespoons of cold butter a few pieces at a time into warm reduction until you have a creamy sauce. Stir in tarragon to taste and season with salt and pepper. Slice steak into half-inch thick slices across grain, spoon sauce on top and serve.

COMPANY STEAK WITH BEARNAISE BUTTER

Steps:

• Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt.
• Mix well.
• Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
• Season steaks with pepper and a bit of oil and grill.
• Top hot steaks with a generous slice of butter and serve.
• Leftover butter can be stored in the frige for about a week, tightly wrapped.

SIRLOIN WITH BEARNAISE SAUCE

Steps:

• Combine garlic salt and pepper; sprinkle over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing. , Meanwhile, in a saucepan, combine the vinegar, green onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard green onions and tarragon. , In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and vinegar mixture until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly., Whisk in butter, 1 tablespoon at a time, until melted. Whisk in parsley. Keep warm. Cut roast into thin slices; serve with sauce.

SIRLOIN STEAK WITH BEARNAISE SAUCE

Steps:

• Rub both sides of steak with garlic.
• Prepare grill. Grill steak to preference. Let sit for 5 minutes. Cut steak in thin slices and arrange on plates. Serve with Bernaise sauce over top.
• Sauce: In a small saucepan, bring wine, vinegar, tarragon, shallot and pepper to a boil. Boil rapidly until reduced to 2 T. Remove from heat.
• In food processor, combine egg yolks, salt and vinegar mixture and process for 2 seconds until blended.
• Melt butter and heat until sizzling but not browned. With food processor running, add a few drops of the sizzling butter. Then add butter in a thin steady stream and process until blended. Serve warm or at room temperature.

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.

GRILLED FLAP STEAK AND ASPARAGUS WITH BéARNAISE BUTTER

Steps:

• Strip the tarragon leaves from the stems, finely chop the leaves to yield about 2 tsp., and set aside.
• In an 8-inch skillet, melt 1 Tbs. of the butter over medium-low heat. Add the shallot and tarragon stems, and cook, stirring frequently, until the shallot is translucent, about 2 minutes. Add the wine, vinegar, and 1 Tbs. water, increase the heat to medium, and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely. Add the remaining 3 Tbs. butter, the chopped tarragon, 1/4 tsp. salt, and 1/8 tsp. pepper, and mix with a fork until well combined. Set aside until ready to use.
• Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Put the meat and asparagus on separate sides of a large rimmed baking sheet (or similar). Coat with the olive oil, and season generously with salt and pepper. Grill the meat, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium (140°F). Transfer to a cutting board, cover loosely with foil, and let rest. Meanwhile, grill the asparagus, turning after 1 minute, until charred and tender, 2 to 3 minutes. Transfer to a serving platter. Thinly slice the meat against the grain, arrange on the platter with the asparagus, top both with dollops of the butter, and serve.

GRILLED RIB-EYED STEAKS WITH BéARNAISE BUTTER

Steps:

• On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap. Chill butter 1 hour long, or until firm. Bèarnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
• Prepare grill.
• Bring steaks to room temperature and rub lightly with oil. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Serve steaks topped with slices of bèarnaise butter.