SIRLOIN STEAK WITH GARLIC BUTTER
I have never tasted any other steak that came even close to the ones made with this recipe. If you are having steak, don't skimp on flavor to save a few calories. The butter makes this steak melt in your mouth wonderful.
Provided by Bob Cody
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat.
- In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
- Sprinkle both sides of each steak with salt and pepper.
- Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
Nutrition Facts : Calories 453 calories, Carbohydrate 1 g, Cholesterol 151.4 mg, Fat 32.2 g, Fiber 0.1 g, Protein 37.7 g, SaturatedFat 15.5 g, Sodium 166.8 mg, Sugar 0.2 g
GRILLED SKIRT STEAK WITH GARLIC AND HERBS
Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, steaks and chops, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
- Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
- Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram
GRILLED SIRLOIN STEAK WITH GARLIC BUTTER
There is nothing quite like a good sirloin steak with a fresh garden salad and a tall glass of ice cold tea.
Provided by Eddie Jordan
Categories Beef
Time 30m
Number Of Ingredients 5
Steps:
- 1. Preheat grill for high heat.
- 2. In a small sauce pan , melt butter over medium low heat with garlic powder and minced garlic set aside.
- 3. Sprinkle both sides of both steaks with salt and pepper. Grill steak 4 to 5 minutes per side or to desired doneness
- 4. When done, transfer To a warm plate brush liberally with garlic butter, allow to rest for 2 to 3 minutes before serving.
GRILLED SIRLOIN STEAK WITH HERBS
The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, mix together herbs, salt, and pepper. Rub herb mixture onto steak and place in a shallow dish. Drizzle steak with olive oil and let stand at room temperature for 1 hour.
- Preheat, clean, and oil a grill or grill pan over high heat. Place steak on grill pan and cook 3 minutes. Rotate steak 110 degrees to make crosshatching grill marks, if desired, and continue cooking an additional 2 to 3 minutes. Turn and continue cooking 2 to 5 minutes more for a rare steak and 4 to 7 minutes for medium-rare.
- Transfer steak to a cutting board and let stand 5 minutes before slicing and serving.
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
GRILLED SIRLOIN WITH GARLIC AND HERBS
Make and share this Grilled Sirloin With Garlic And Herbs recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Put all marinade ingredients in plastic bag and mix well.
- Add steak and press air out of bag; seal.
- Let stand at room temperature for 15 minutes.
- Remove steak, discard marinade.
- Grill, 6 inches from heat for 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 526.1, Fat 35.6, SaturatedFat 12.6, Cholesterol 170.1, Sodium 701.5, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 46.4
GRILLED PORK LOIN WITH HERBS, CUMIN AND GARLIC
Pork loin is an excellent cut to grill for a crowd. The cut is larger and more marbled with fat than a lean tenderloin, which is entirely different and should not be used as a substitute in this recipe. The pork loin has a richer flavor and meatier texture. Butterflying a loin helps it cook quickly and relatively evenly over direct heat, which is the easiest way to go on the grill. If you'd rather cook this in the oven, you can broil the meat: Place the pork, opened and flat, on a rimmed baking sheet, and broil it on low for 7 to 12 minutes per side, until done to taste.
Provided by Melissa Clark
Categories dinner, meat, main course
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Butterfly the pork by slicing through it horizontally until you almost cut through, but leaving it attached on one side. Open the meat like a book. Depending upon the cut, it should be about 1 to 2 inches in thickness.
- In a blender, purée all of the remaining ingredients, scraping down the sides of the bowl as needed to get a smooth paste. (Add a little water if needed to make the mixture move.) Spread herb paste all over the pork, making sure to cover it thoroughly and evenly. Place the meat in a large resealable plastic bag (folding it back together like a closed book if necessary to fit it in the bag) and let marinate in the refrigerator for at least 8 hours, or up to 48 hours.
- Light the grill or heat to medium. Lay the pork out on the grill so it lies flat (like an open book). Cover grill and let cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to cook on the other side until the center of the meat registers 135 degrees on an instant-read thermometer for medium doneness, about 5 to 8 minutes longer. (The pork will continue to cook as it rests.)
- Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
- Serve the pork slices garnished with red pepper flakes, lemon wedges, and basil and thyme leaves.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 0 grams, TransFat 0 grams
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- Let steak stand at room temperature for 30 minutes. Pat dry with paper towels. Brush with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat a large cast-iron skillet over medium-high heat. Add steak and cook for 1 minute. Add garlic, shallots, butter and rosemary; cook, tilting the pan slightly to pool the butter and drippings on one side, for 1 minute. Use a spoon to baste the steak with the butter mixture. Flip the steak and cook, basting occasionally, until an instant-read thermometer registers 125 degrees F for medium-rare, 2 minutes more. Transfer the steak to a clean cutting board and top with the shallots, garlic and rosemary. Cover loosely with foil; let stand for 10 minutes.
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- Heat a large cast-iron skillet or heavy-duty pan over medium-high heat for at least 2-3 minutes or until smoking.
- Add the olive oil to the pan followed by the steak. Sear steak for 3-4 minutes on each side. Resist the urge to flip until the first side is browned. (For medium, cook 4 to 5 minutes on each side; for well-done, cook 5 to 6 minutes on each side).
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