GRILLED SIRLOIN STEAK MARSALA
This recipe came from our local grocery store (Festival Foods). This is such an easy recipe and feels super elegant! Served with Rosemary Parmesan Polenta.
Provided by Julie C.
Categories Steak
Time 35m
Yield 1 Steak, 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the sauce:.
- Preheat large saute pan over medium heat.
- Add olive oil, shallots and mushrooms. Saute until they become translucent.
- Increase heat to medium-high and deglaze the pan with the Marsala wine and beef stock.
- Add soup base and fresh thyme.
- Simmer about 15 minutes until sauce has reduced by two-thirds.
- To grill the steaks:.
- Preheat the grill to meduim-high heat.
- Pat steaks dry with paper towels. Rub 1/2 tsp of olive oil then sprinkle 1/2 tsp Montreal steak seasoning over each steak.
- Sear meat on both sides, and grill to medium-rare (128 degrees F internal temp; about 4 minutes per side).
- Transfer steaks from grill to serving platter, cover with foil, let rest for 5-10 minutes before serving.
- To finish the sauce:.
- Whisk in 1/2 cup butter, 1 Tbsp at a time.
- Season to taste with salt and pepper.
- Spoon the sauce over grilled steaks and garnish with minced chives.
- Serve with Rosemary Parmesan Polenta.
SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
- Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
- Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.
GRILLED SIRLOIN STEAK
Make and share this Grilled Sirloin Steak recipe from Food.com.
Provided by nevillessault
Categories Steak
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients, add beef.
- Seal bag and turn to coat; refrigerate for at least 3 hours or overnight. Drain and discard the marinade.
- Grill steak, covered over INDIRECT medium heat for 18-20 minutes per side, or until meat reached desired doneness.
Nutrition Facts : Calories 179.2, Fat 10.7, SaturatedFat 1.9, Cholesterol 22.7, Sodium 2704.4, Carbohydrate 7.6, Fiber 0.8, Sugar 3.8, Protein 13.7
GRILLED SIRLOIN STEAK
Once you taste this delectable steak - a cookout favorite for my family - you'll think of it time and time again. The marinade gives it savory seasoning, plus it tenderizes the meat. -Diann Mallehan, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the first seven ingredients; add beef and turn to coat. Cover and refrigerate for at least 3 hours or overnight., Drain and discard the marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 263 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 960mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 38g protein.
GRILLED SIRLOIN STEAK (COLOMBIAN CHURRASCO)
In some countries Churrasco is made from filet mignon, skirt steak, or beef tenderloin and pounded thin. In Colombia is made from sirloin (my grocery calls it London Broil cut) and is about 1 to 1 1/2 inch thick. It's marinated in chimichurri sauce then grilled or broiled.
Provided by threeovens
Categories Steak
Time 50m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the chimichurri. Combine the parsley and garlic in a food processor and process until finely chopped. Add the oil, 1/4 cup vinegar, water, 1 1/2 teaspoons salt, and 1 teaspoon pepper and process to make a thick sauce. Correct the seasoning, adding salt, pepper, or vinegar as necessary; the mixture should be highly seasoned. Place half the chimichurri in a bowl or crock for serving; pour the remainder over the meat. Cover and let marinate in the refrigerator, 30 minutes, turning several times.
- Preheat the grill to high (or broiler).
- When ready to cook, oil the grill grate. Drain the beef and place it on the hot grate. Grill, turning with tongs, until cooked to taste, about 10 minutes per side for medium-rare. Serve with the remaining chimichurri sauce.
- it is normally served on a wooden cutting board. I cut it like london broil in thin slices across the grain.
Nutrition Facts : Calories 1231.1, Fat 106, SaturatedFat 27.7, Cholesterol 222.1, Sodium 1046.8, Carbohydrate 2.9, Fiber 1, Sugar 0.2, Protein 64.7
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