Succulent Asian Grilled Sirloins Food

ASIAN MARINATED GRILLED PORK TENDERLOIN

Steps:

• In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
• Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
• Preheat the grill to medium-high heat.
• Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
• Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
• Pork- the other white meat!

SOBA NOODLE SALAD WITH GRILLED SIRLOIN

Steps:

• Preheat a grill to medium high. Bring a large pot of salted water to a boil. Whisk the rice vinegar, soy sauce, honey and sesame oil in a large bowl. Whisk in the vegetable oil. Spoon 2 tablespoons of the dressing into a small bowl.
• Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under cold water; set aside. Season the steak with salt and pepper and brush all over with the reserved 2 tablespoons dressing. Season the red onions and squash with 1/4 teaspoon salt and a few grinds of pepper.
• Grill the steak until medium rare, 3 to 5 minutes per side; let rest 10 minutes. Grill the red onions and squash, turning as needed, until charred and tender, about 6 minutes. Thinly slice the steak against the grain and season lightly with salt. Chop the onions and slice the squash.
• Add the noodles, onions, squash, radishes and herbs to the bowl with the dressing; drizzle with any accumulated juices from the steak and toss. Divide among bowls. Top with the steak.

KOREAN SIRLOIN

Steps:

• Stir together in a small bowl soy sauce, ginger, brown sugar, sesame oil, cayenne and garlic.
• Pour marinade into a large ziploc bag, then add steak and turn to coat. Refrigerate for 1 to 4 hours turning bag several times.
• Heat a ridged grill pan over medium-high heat until very hot. Remove the steak from the bag, pour the marinade into a 1-quart saucepan and reserve. Pat the steak dry with paper towel and cook for 6 to 8 minutes per side for a medium rare steak.
• Remove steak to a cutting board and let stand for 10 minutes.
• Add 2 tbsp of water to the marinade in the saucepan and heat to boiling over high heat, boil for 2 minutes.
• Slice steak into thin strips diagonally against the grain. Serve with the cooked marinade.

GRILLED THAI SIRLOIN WITH TANGY LIME SAUCE

Steps:

• In small bowl, combine 3 tablespoons soy sauce, olive oil and hot chili oil; whisk until blended.
• In second small bowl, combine garlic powder and 3/4 teaspoon pepper.
• Place beef steak in large shallow dish.
• Pour 1/2 of soy sauce mixture over one side of steak; sprinkle with 1/2 of garlic powder mixture and 1/2 of chopped cilantro.
• Rub mixture firmly into beef.
• Turn steak over and repeat on second side. Cover and marinate in refrigerator 20 minutes.
• Place steak on grid over medium, ash-covered coals.
• Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. When steak is almost done, in small saucepan, combine sauce ingredients.
• Place on grid near edge of grill to heat until hot. Carve steak crosswise into thin slices; arrange on heated platter.
• Spoon sauce over beef; garnish with lime slices and cilantro sprigs.
• Serve immediately.
• Tip: To broil, place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes, turning once.

SKEWERED SESAME SIRLOIN

Steps:

• Trim the excess fat from the steak; slice steak diagonally across the grain into 1/4 inch thick strips.
• Combine the soy sauce and remaining ingredients in a glass bowl. Add steak strips and toss to coat. Cover and marinate in the refrigerator for 1 1/2 to 2 hours.
• Remove steak strips from the marinade, reserving the marinade. Thread the steak strips onto skewers. Grill, uncovered, over medium-hot coals (350-400 degrees) for 9 minutes or to desired degree of doneness, turning and basting the steak strips frequently with the reserved marinade.

CITRUS GRILLED SIRLOIN STEAK

Steps:

• Cook the lemon and orange wedges in the oil for about 15 minutes over medium heat, stirring often. Add garlic and cook 1 or 2 minutes.
• Meanwhile, place steak in a shallow baking dish and pierce flesh about every inch with a fork. Pour citrus mixture over steak and marinate in refrigerator overnight, turning 3 or 4 times.
• Drain and discard marinade. Grill meat over medium high heat about 9 to 10 minutes on each side to desired doneness. Rare registers 125 degrees on a meat thermometer.

GRILLED SIRLOIN TERIYAKI

Steps:

• In a shallow dish, combine the first 6 ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. On a greased grill rack, grill beef, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).