Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 17 2024
Sirloin Steak
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1. Basic Sirloin Steak Let 1 boneless sirloin steak (3/4 inch thick, about 1 1/2 pounds) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 4 to 5 minutes per side for medium rare. Let rest 5 minutes; slice against the grain.
2. Coffee-Rubbed Pierce 1 sirloin steak all over with a fork. Mix 2 teaspoons each chili powder, instant espresso, ground cumin and brown sugar with 1/2 teaspoon each thyme leaves and smoked paprika; rub all over the steak and grill (see No. 1).
3. Montreal-Style Pierce 1 sirloin steak all over with a fork. Coarsely grind 1 teaspoon each coriander seeds and black peppercorns, and 1/4 teaspoon each granulated garlic and red pepper flakes. Mix with 1 3/4 teaspoons kosher salt. Rub all over the steak and grill (see No. 1).
4. Tuscan Saute 1 each chopped onion, carrot and celery stalk in 1/2 cup olive oil with 2 sprigs each thyme and rosemary and 2 crushed garlic cloves; let cool. Add 1/2 cup white wine. Pierce 1 sirloin steak all over with a fork; add to the marinade and refrigerate 4 to 8 hours. Grill (see No. 1).
5. Garlic-Ginger Heat 1/4 cup vegetable oil; pour over 2 tablespoons grated peeled ginger and 3 grated garlic cloves. Stir in 1/2 teaspoon each rice vinegar and sesame oil. Let steep 5 minutes; strain. Pierce 1 sirloin steak all over with a fork; grill (see No. 1), brushing occasionally with the flavored oil.