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.
BALSAMIC-GLAZED SIRLOIN STEAK
An easy Balsamic-Glazed Sirloin Steak recipe that can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 10
Steps:
- Pat steak dry and season lightly with salt and pepper. Spread 1 teaspoon sesame seeds evenly on one side of steak.
- In a large heavy skillet heat oil over moderately high heat until it begins to smoke and add steak, sesame-seed-side down. Spread remaining teaspoon sesame seeds on top of steak. Cook steak 1 1/2 minutes on each side for medium-rare meat and transfer with a slotted spatula to a small platter. Keep steak warm.
- Pour off almost all fat from skillet and add garlic and red pepper flakes. Cook garlic mixture over moderate heat, stirring, 10 seconds and add Sherry. Boil mixture until almost all liquid is evaporated and remove skillet from heat. Add soy sauce, vinegar, and honey and bring to a simmer, stirring. Add butter and stir over low heat until incorporated. Spoon glaze over steak.
BEER AND BROWN SUGAR STEAK MARINADE
I concocted this marinade on a lark and it turned out great. The flavors complement and do not overwhelm the natural taste of beef.
Provided by Craig Jones
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
- Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
- Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 9.2 g, Cholesterol 121.1 mg, Fat 20.8 g, Fiber 0.1 g, Protein 38.1 g, SaturatedFat 8.3 g, Sodium 546.9 mg, Sugar 7.9 g
GRILLED SIRLOIN IN BOURBON MARINADE
This is our favorite way to prepare a nice sirloin steak. Time indicated does not include marinade time. This recipe represents the Southern U.S. region where bourbon is enjoyed as a beverage, or used in fabulous recipes.
Provided by PanNan
Categories Steak
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare marinade ingredients: Pour water, bourbon, soy sauce, honey, dry mustard, and garlic powder into a large zip top bag. Seal bag and lay flat on the counter. Massage the bag with your fingers to dissolve any mustard and garlic powder granules and mix the ingredients.
- Add steak to the bag. Refrigerate overnight, or for at least six hours, turning occasionally.
- Place bag on counter about an hour before grilling. Turn after 30 minutes. Remove steak and discard marinade.
- For 1" steaks, grill about 10 minutes per side, or until about 140-145 degrees. Remove from grill, and cover steaks for about 10 minutes before serving.
- Can serve as steaks, or slice thinly across the grain before serving.
Nutrition Facts : Calories 636.2, Fat 33.8, SaturatedFat 13.6, Cholesterol 198.4, Sodium 1479.8, Carbohydrate 10.5, Fiber 0.3, Sugar 9.1, Protein 56.4
GLAZED SIRLOIN STEAKS
This is a very flavorful glaze for steaks that I use all the time. It only takes a few minutes to prepare I serve with corn on the cob, fresh crusty bread, bites of cheese, olives, horseradish and steak sauce. Yummy!!
Provided by Cher Jewhurst
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, mix salt and cracked black pepper; then press mixture into both sides of the New York sirloin steaks.
- Preheat grill to medium heat. Place the steaks on grill grid. Cook covered 5 to 7 minutes per side. Turn with tongs to retain juiciness.
- While the steaks are grilling, combine honey, maple syrup, apple cider and pepper in a microwave safe mixing bowl. Microwave on high for 3 to 4 minutes until thickened, stirring occasionally. During last 5 minutes of grilling the steaks, brush glaze over top and sides of steak.
- Remove the steaks from grill when an internal temperature has reached 140F for medium rare or 145F for medium doneness.
Nutrition Facts : Calories 529.7, Fat 9.3, SaturatedFat 3.4, Cholesterol 136.1, Sodium 719.1, Carbohydrate 61.7, Fiber 0.2, Sugar 58.6, Protein 50.3
COFFEE DOUGHNUTS WITH COFFEE GLAZE
A recipe for coffee cake doughnuts with a coffee glaze.
Provided by Katherine Sacks
Categories Cake Coffee Dessert Kid-Friendly Deep-Fry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 doughnuts
Number Of Ingredients 16
Steps:
- Make the doughnuts:
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
- Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
- Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
- Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
- Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes.
- Make the Coffee Glaze:
- Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.
SIRLOIN WITH COFFEE GLAZE
This glaze is great on pork or chicken as well.
Provided by Karen Feinen
Categories Steaks and Chops
Time 1h
Number Of Ingredients 8
Steps:
- 1. COFFEE GLAZE: Cook onion in oil in a small saucepan over medium heat 4-5 minutes until translucent.
- 2. Add coffee, Worcestershire sauce, ketchup, sugar and pepper and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring once or twice, 15 minutes ore until slightly thickened. Let cool.
- 3. TO GRILL: Put steak 4-6 inches above hot coals. Grill 25 - 30 minutes, turning steak and basting with glaze 4 times, until a meat thermometer inserted in thickest part reads 140 degrees F for med-rare. Let steak rest 10 minutes before slicing.
- 4. TO BROIL: Broil steak in broiler pan rack 4-6 inches from heat source, turning and basting as directed.
- 5. Keep any leftover glaze in a tightly covered jar for future use. It will keep several months in the refrigerator.
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COFFEE-RUBBED STEAK RECIPE | BON APPéTIT
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4.3/5 (24)Estimated Reading Time 3 minsServings 4
- Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, ginger, and 1 Tbsp. salt in a small bowl.
- Season steaks with salt, then coat with 5 tsp. spice rub per steak (save any extra rub for your next steak). Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours.
- Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
- Preheat oven to 400°. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice ½" thick.
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