Bbq Sirloin Steak Supreme Recipes

BBQ SIRLOIN STEAK SUPREME

Steps:

• Make sure the steaks are trimmed of all fat that you want - leave some on as this is a source of great flavour.
• Grind over with as much black pepper as you want and set to one side.
• Make the butter, which is better done the night before use.
• In a mixing bowl, mash all the ingredients together with a potato masher and then whisk to combine.
• The finished butter can then be placed in a serving bowl or rolled in grease proof paper to a sausage shape.
• The latter can be frozen and the former is best refrigerated.
• Cook the steak in a hot pan or on the open slat of your very hot barbeque - leave to sit for 2 minutes.
• Turn to cook on the other side.
• Cook the meat a further 2 minutes - turn onto a spot which has medium heat and cook for 3 minutes on each side and your steak will be cooked medium.
• If you want rare, cook it only 1 minute on each side and well done will need 5 minutes each side after the initial sealing of the meat.
• Lift meat onto a warmed plate and leave to sit for 3 minutes.
• Serve onto individual plates with the butter cut into rings, 3 cms thick; if using the bowl method, remove the butter from the refrigerator 20 minutes before use and serve with a spoon on the side.
• The butter is delicious as it melts over the steak.
• Serve with barbequed sliced potatoes and a green salad.
• GARLIC CONFIT----------.
• Trim about a third of the garlic head away and discard.
• Pack the whole garlic into a saucepan, root down and cover with the oil.
• Cook over really low heat for 1 hours - the garlic will brown slightly; the slower the cooking, the more flavour is released.
• Remove from the heat, cool and then pack into a suitable storage container with the oil.
• The garlic can be used wherever - great crushed and on heated ciabatta or in mayonnaises.
• The oil is sensational for salad dressings and cooking.

SALISBURY STEAK SUPREME

Steps:

• Thinly slice 1-1/2 onions; finely chop remaining onion half. In a large bowl, toss bread crumbs with chopped onion and seasonings. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties., Place a lightly oiled large nonstick skillet over medium heat. Add patties; cook 5-6 minutes on each side or until a thermometer reads 160°. Remove from pan. Discard drippings from pan., In a small bowl, mix cornstarch, bouillon and water until smooth. In same skillet, heat butter over medium-high heat. Add mushrooms and sliced onions; cook and stir 5-7 minutes or until onions are tender., Stir in cornstarch mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Return Salisbury steaks to pan, turning to coat with sauce; heat through.