Summer Sirloin Recipes

19 BEST WAYS TO COOK STEAK

Steps:

• Combine the ingredients for the marinade in a large non-reactive bowl. Add the steak and marinate for at least 2 hours up to 24.
• Heat a grill over medium high heat.
• Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks.
• Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
• In a large bowl, toss the halved cherry tomatoes with a few tablespoons of olive oil, salt, pepper, arugula and red onions.
• Slice the steak against the grain and top with the tomato salad. Serve immediately.

SUMMER SIRLOIN

Steps:

• Brush both sides of steak with olive oil.
• Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
• Place in shallow dish and pour Worcestershire over, rubbing to cover all the meat.
• Cover and refrigerate for 2 hours, then grill.
• In a large skillet melt butter over medium heat.
• Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook for about 5 minutes until just tender.
• Stir in half and half or cream.
• Bring to boiling, immediately reduce heat.
• Simmer uncovered for about 10 minutes or until slightly thickened.
• Keep warm while grilling steak to desired degree of doneness.
• Serve mushroom sauce with steak.

SUMMER SAUSAGE

Steps:

• In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
• On the fourth day, preheat oven to 200 degrees F (100 degrees C).
• Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.