Grilled Top Sirloin Food

SIRLOIN STEAK

Steps:

• Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.

GRILLED SIRLOIN ROAST

Steps:

• In a small bowl, combine the flour, ketchup, Worcestershire sauce, brown sugar, vinegar, 1 teaspoon salt and mustard until smooth; set aside. Sprinkle pepper and remaining salt over roast. , Grill roast over medium heat for 5-10 minutes or until browned on all sides. Transfer to a heavy-duty 13-in. x 9-in. disposable foil pan. Pour reserved sauce over roast. Top with the carrots, tomatoes and onion. Cover pan with foil. , Grill over indirect medium heat for 3 to 3-1/2 hours or until meat is tender.

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 TOP SIRLOIN THE RIGHT WAY

Steps:

• Choose your steak. Look for a bright red steak with minimal browning, as brown spots indicate the steak has been exposed to oxygen for long periods of time. While the top sirloin isn't known for being a particularly fatty cut, you should look for a steak with nice marbling throughout and a thin layer of fat across the top.
• The steak should be about 1-inch thick and cut evenly. If you can, chat up the butcher and ask him or her to cut you a steak to order.
• Since the steak already has a robust character and the grill will add some smoke flavor, I only use salt ​or kosher salt and ground black pepper for seasoning.
• Just before grilling, rub a small amount of olive oil on each side and hit the steak with coarsely ground pepper. Maybe use some minced garlic or garlic powder to taste.
• If you have the time, salt the steak 40 minutes to 8 hours before cooking it.
• Let it rest on a baking rack, uncovered, in the refrigerator if you're salting it overnight.
• Before hitting the grill, make sure your steak comes up to room temperature.
• Prep the grill (gas grill, outdoor grill, whatever you have) by getting it really, really hot. Keep the lid closed up until the moment you place the steak on the grill. You're looking for a hard sear to seal in the juices.
• Using a good pair of tongs, quickly lay the steak on the grill, protecting yourself in the event that the addition of fats and oils causes a flare-up.
• Set your timer and wait: in order to get a good sear, you won't want to move the steak for a few minutes.
• Cooking times vary based on temperature preference, but for medium rare: a 1-inch steak takes about 4-5 minutes a side, and a 2-inch steak about 9 minutes a side.
• When flipping the steak, always use that handy pair of tongs and not a fork. A fork would pierce the steak and let the juices escape. We went through so much trouble to seal in the juices with a great sear, so we don't want to let them out!
• If you're looking to create professional grill marks, turn the steak at a 45-degree angle a quarter of the way through cooking. Then flip at the halfway mark, and repeat the process.
• If you really want to nail your cooking temperature, feel free to use an instant-read meat thermometer.
• A medium-rare steak should be pulled between the internal temperature 130-135 degrees F.
• Now this is REALLY important: let that steak rest. Do not, do not (under any circumstances) cut this steak as soon as it comes off the grill.
• Resting it for at least 5 minutes allows the juices to redistribute within the steak instead of bleeding out as its cut, resulting in an amazingly juicy steak.
• Now that you have a perfectly grilled top sirloin, top it with an herbed compound butter or my personal favorite, another good pair - chimichurri. Served with a side of beautifully grilled fingerling potatoes and charred carrots, this is one cookout that everyone is going to be talking about for a while!

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.

THE BEST GRILLED SIRLOIN TIP ROAST

Steps:

• Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.

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.