Couple of weeks ago, I got a great deal on a whole boneless sirloin. Decided to cut it into thick steaks, vacuum seal, and freeze except for 2. This is my favorite way to prepare and cook thick sirloin steaks and it's been a while since I've done one so here it is, back by popular demand.
About 1 1/2" thick...
These were marinated in a bourbon marinade for 24 hours and then grilled. The marinade recipe is from the Complete Meat Cookbook by Bruce Aidells and Denis Kelly and can be used on top round steak, as well...
Bourbon Marinade Recipe
- 3 TBSP EVOO
- 2 TBSP Dijon Mustard
- 1/4 cup bourbon whiskey
- 1/3 cup soy sauce
- 2 TBSP red wine vinegar
- 1 TBSP Worcestershire sauce
- 1/4 cup brown sugar
- 2 TBSP diced red onion
- 1 TBSP minced garlic
- 1 TBSP ginger
- 1 TBSP salt
- 2 tsp fresh ground black pepper
Mix all ingredients together and set aside. I like to make the marinade a day ahead and refrigerate to let all the flavors come together, or at least I think it makes a difference...
Take a fork and poke holes in the steaks. In the book, they recommend scoring the steak on each side...
Place the steaks and marinade in a plastic sealable bag in the refrigerator overnight, I try to turn them as often as possible. I've found that any more than 24 hours, the marinade becomes a little overwhelming for our tastes...
After 24 hours, remove and wipe off excess marinade...
Meanwhile, I've got sweet potatoes baking and got some fresh picked okra seasoned with a little EVOO, coarse salt, and fresh ground pepper. The okra will be roasted in a 425℉ oven until slightly browned...
Now time to get busy. Grilled on lump until seared well on the outside...
We like our steak a little on the rare side...
.
Served with baked sweet potato, roasted okra, and broccoli salad. May be too rare for some, but there's always the microwave ...
This steak was very tender and the flavor is exceptional, in my opinion. We roast almost all of our fresh vegetables simply with EVOO, salt and pepper, but okra is by far my favorite. The broccoli salad is a friend's mom's recipe, but there are plenty on the interweb.
About 1 1/2" thick...
These were marinated in a bourbon marinade for 24 hours and then grilled. The marinade recipe is from the Complete Meat Cookbook by Bruce Aidells and Denis Kelly and can be used on top round steak, as well...
Bourbon Marinade Recipe
- 3 TBSP EVOO
- 2 TBSP Dijon Mustard
- 1/4 cup bourbon whiskey
- 1/3 cup soy sauce
- 2 TBSP red wine vinegar
- 1 TBSP Worcestershire sauce
- 1/4 cup brown sugar
- 2 TBSP diced red onion
- 1 TBSP minced garlic
- 1 TBSP ginger
- 1 TBSP salt
- 2 tsp fresh ground black pepper
Mix all ingredients together and set aside. I like to make the marinade a day ahead and refrigerate to let all the flavors come together, or at least I think it makes a difference...
Take a fork and poke holes in the steaks. In the book, they recommend scoring the steak on each side...
Place the steaks and marinade in a plastic sealable bag in the refrigerator overnight, I try to turn them as often as possible. I've found that any more than 24 hours, the marinade becomes a little overwhelming for our tastes...
After 24 hours, remove and wipe off excess marinade...
Meanwhile, I've got sweet potatoes baking and got some fresh picked okra seasoned with a little EVOO, coarse salt, and fresh ground pepper. The okra will be roasted in a 425℉ oven until slightly browned...
Now time to get busy. Grilled on lump until seared well on the outside...
We like our steak a little on the rare side...
.
Served with baked sweet potato, roasted okra, and broccoli salad. May be too rare for some, but there's always the microwave ...
This steak was very tender and the flavor is exceptional, in my opinion. We roast almost all of our fresh vegetables simply with EVOO, salt and pepper, but okra is by far my favorite. The broccoli salad is a friend's mom's recipe, but there are plenty on the interweb.