How To Cook Top Sirloin Steaks On Bbq

Servings: six.

A large sirloin steak is platonic for a casual summer dinner. It'southward affordable and tasty, and it feeds a crowd. Paired with a few uncomplicated salads (one grilled on the spot, i make-alee, and i Riesling-spiked fruit salad for dessert) summertime entertaining doesn't get any easier—or more laid-back—than this.

Tip: If y'all aren't able to season the meat at least 12 hours in advance, practise information technology right before cooking, but utilize only three/4 tsp. kosher salt.

Ingredients

ii-1/2- to 3-lb. top sirloin steak, 1-one/two to two inches thick
1-1/two tsp. kosher salt; more than every bit needed
Olive or vegetable oil
Freshly ground blackness pepper
1 recipe Shallots Braised in Red Wine

Nutritional Sample Size with 1/two tsp. oil per unabridged steak
Calories (kcal) : 270
Fat Calories (kcal): 110
Fat (grand): 12
Saturated Fat (g): four
Polyunsaturated Fatty (g): 1
Monounsaturated Fat (g): 5
Cholesterol (mg): 105
Sodium (mg): 570
Carbohydrates (1000): 0
Fiber (yard): 0
Protein (g): 39

Preparation

The day or forenoon before you plan to melt the steak, sprinkle both sides of it with the salt. Set it on a big plate, encompass loosely (waxed paper works well), and refrigerate for 12 to 24 hours.
About an hour earlier yous're ready to cook, remove the steak from the refrigerator. Set a medium-hot charcoal fire or heat a gas grill to medium loftier. Wipe the steak dry with paper towels, coat very lightly with oil, and flavour with pepper if you similar. Put the steak on the grill, watching for flare-ups especially when cooking the starting time side. (If the flames threaten to char the entire steak, move it off to the side for a few moments until the burn calms.) Grill 8 to 9 min. per side for medium rare, a infinitesimal or two longer per side for medium. Bank check for doneness by making a small cut into the steak and peeking—if the meat looks a shade less done than you similar, information technology's ready. Move the steak to a carving board, cover loosely with foil, and allow remainder for 5 min. (information technology volition continue to cook a fleck more).
To serve, either carve the steak into 6 peices or into 1/iv-inch slices. Spoon any nerveless juices onto the meat and top each serving with the braised shallots.

Tip

Figure five to 7 oz. of steak per person. Buy ii smaller steaks if you tin't find one big enough to serve six.

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Reviews (2 reviews)

penelopeplantlady | 01/30/2012

I'm glad I checked to run across if there was anything to add together involvement to the sirloin steak I was going to grill. Overnight with salt in the frig really brought out the flavor,though, next time I'll apply slightly less. Only.....the real discovery was the braised shallots! What a great 'added involvement' that is for the steak! Cook more of everything, because for a Sunday night supper I made panini for us out of a good baguette, split up, brushed with olive oil, and layered with the shallot braise, very rare sirloin and a bit of grated cheese (gruyere reserve). Yum!! The possibilities are limitless: add together mushrooms,........
jlawson | 08/22/2008

I've made this steak several times, and it e'er turns out perfectly. The writer's right about salting the meat the dark before; the finished steak has so much flavour. My guests always rave almost the braised shallots. I like to serve this with a "salad" made with roasted red and yellow peppers, heirloom tomatoes, and kalamata olives with a sherry vinaigrette. Nosotros sometimes accept leftover steak and shallots and, when nosotros do, I use them the next forenoon in a breakfast omelet. Delicious!