Succulent Asian Grilled Sirloins Recipes

Steps:

• Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).
• Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.
• Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.

Steps:

• In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
• Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
• Preheat the grill to medium-high heat.
• Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
• Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
• Pork- the other white meat!

Steps:

• Stir together in a small bowl soy sauce, ginger, brown sugar, sesame oil, cayenne and garlic.
• Pour marinade into a large ziploc bag, then add steak and turn to coat. Refrigerate for 1 to 4 hours turning bag several times.
• Heat a ridged grill pan over medium-high heat until very hot. Remove the steak from the bag, pour the marinade into a 1-quart saucepan and reserve. Pat the steak dry with paper towel and cook for 6 to 8 minutes per side for a medium rare steak.
• Remove steak to a cutting board and let stand for 10 minutes.
• Add 2 tbsp of water to the marinade in the saucepan and heat to boiling over high heat, boil for 2 minutes.
• Slice steak into thin strips diagonally against the grain. Serve with the cooked marinade.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
• Press peppercorns into both sides of steak and season with salt.
• Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
• Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.

Steps:

• Put all marinade ingredients in a ziplock bag, squish to combine; remove 1/2 Celsius of marinade (set aside in refrigerator); put tenderloins in ziplock bag, squish again to mix all together, refrigerate at least 6-8 hours.
• Remove from bag, discard marinade, place tenderloings on oiled grates of grill or on a rotisserie spit attached to your grill. Glaze with reserved marinade, cook until meat thermometer reads 160 degress.
• Allow meat to set 5 minute before serving.

Steps:

• Mince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons.
• Coarsely grind coriander seeds in grinder or with mortar and pestle, then stir together with lemongrass and remaining ingredients except sirloin in a bowl.
• Prepare grill for direct-heat cooking with medium-hot charcoal.
• Toss sirloin with 1/3 cup spice paste in a large bowl and thread chunks 1/4 inch apart onto skewers.
• Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5 to 6 minutes for medium-rare.

Steps:

• Mix the marinade together. *For lower sodium, use reduced sodium soy sauce, or light soy sauce.
• Trim all fat from boneless pork loin sirloin chops and cut into 1/3 to 2 inch pieces.
• Place meat in a baking dish and pour marinade over top. Cover and refrigerate for up to 2 hours.
• Heat a grill or a george foreman. Coat with cooking spray.
• Remove pork from marinade; place on grill. (Discard excess marinade.).
• Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 10 to 18 minutes.
• Serve over hot rice with steamed broccoli.

Steps:

• In small bowl, combine 3 tablespoons soy sauce, olive oil and hot chili oil; whisk until blended.
• In second small bowl, combine garlic powder and 3/4 teaspoon pepper.
• Place beef steak in large shallow dish.
• Pour 1/2 of soy sauce mixture over one side of steak; sprinkle with 1/2 of garlic powder mixture and 1/2 of chopped cilantro.
• Rub mixture firmly into beef.
• Turn steak over and repeat on second side. Cover and marinate in refrigerator 20 minutes.
• Place steak on grid over medium, ash-covered coals.
• Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. When steak is almost done, in small saucepan, combine sauce ingredients.
• Place on grid near edge of grill to heat until hot. Carve steak crosswise into thin slices; arrange on heated platter.
• Spoon sauce over beef; garnish with lime slices and cilantro sprigs.
• Serve immediately.
• Tip: To broil, place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes, turning once.

Steps:

• In a shallow dish, combine the first 6 ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. On a greased grill rack, grill beef, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).