Grilled Sirloin With Garlic Herb Spread And Mixed Greens Food

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 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.

SIRLOIN BOURGUIGNONNE BURGERS AND MIXED GREENS WITH TARRAGON VINAIGRETTE

Steps:

• Preheat grill pan or grill to medium high heat. If using a charcoal grill, prepare coals.
• Combine ground sirloin with wine, thyme, shallot, steak seasoning or salt and pepper. Form meat into 4 large patties, 1 to 1 1/2-inch thick. Drizzle patties with extra-virgin olive oil to keep them from sticking to grill or grill pan. Cook patties 5 minutes on each side for medium rare, 8 minutes on each side for medium well.
• Toast rolls under hot broiler or in toaster oven. Spread mousse pate on the bun bottom. Top with burger, cornichons and red leaf lettuce. Spread bun tops with grainy mustard and set into place.
• Place greens and scallions in a medium bowl. Whisk tarragon, mustard and vinegar together and add oil in a slow stream. Pour dressing on greens and toss with tongs. Season salad with salt and pepper, to taste.
• Serve burgers with greens and Portobello Mushroom "Fries".
• Yield: 4 servings
• Prep time: 10 minutes
• Cook time: 10 to 16 minutes
• Ease of preparation: easy
• Portobello Mushroom "Fries":
• 4 large portobello mushroom caps
• Extra-virgin olive oil, for drizzling, plus 1/4 cup
• Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
• 2 eggs, beaten
• 1/4 cup flat-leaf parsley, chopped
• 1 cup Italian bread crumbs
• 1/2 cup shredded or grated Parmesan
• Preheat a grill pan over medium high to high heat.
• Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.
• Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.
• Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. "Fries" will brown in 2 or 3 minutes on each side.
• Yield: 4 servings
• Prep time: 10 minutes
• Cook time: 15 minutes
• Ease of Preparation: easy

MIXED GREENS WITH GARLIC, CUMIN AND PAPRIKA

Steps:

• Discard any inedible parts of the greens, such as kale stems and tough ribs. Plunge the leaves into boiling salted water and cook until tender, 5 to 7 minutes. Drain, then chop into small pieces.
• Pound the garlic with 1/2 teaspoon salt in a mortar until you have a rough paste, then work in the parsley and cilantro and pound them briefly to release their flavors. Add the paprika and cumin. (If you do not have a mortar and pestle, chop the garlic with the parsley and cilantro, then add the spices.)
• Warm the oil in a wide skillet over medium heat with the garlicherb mixture. As soon as it releases its flavor, when the oil has heated, add the greens. Cook, stirring frequently, until any extra moisture has evaporated. Taste for salt. Pile into a dish and garnish with the olives, lemon, and tomato wedges.

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.