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Guest

Here's a shot of the the chile-rubbed top sirloin and grilled balsamic baby Yukon golds that I made for dinner tonight.

[Image: CowboySirloin_1_2.jpg]

John
John, Looks yummy as always!
Dang John, that looks tasty! You know I just went and checked the mail again... still no invite from you for dinner, what's up with that? I was in Boise and Ontario on Friday, I would have stayed over for that steak...
What? no recipe?! :shock: :wink:

Guest

Thanks for the kind words. Here is the seasoning and process I used for the steaks:

2 Tbsp Gebhardt's Chili Powder (available at many grocery stores)
1 Tbsp Kosher salt
1 Tbsp Garlic salt
2 tsp Worcestershire pepper (or plain black pepper -- see the note below)

Note: If you can't find the Worcestershire pepper, just rub the steaks with a little Worcestershire sauce before seasoning.

Mix the seasoning ingredients in a small bowl.

Dust both sides of each steak liberally and pat the seasoning to ensure it adheres well.

Let sit covered at room temperature for an hour.

Fire your grill up to 400* and let the grates get rocket hot.

Swab the grates quickly with canola oil.

Grill to desired doneness.

Remove from the grill, top each steak with two 1 Tbsp pats of butter and let rest five minutes.

Chow down!

Enjoy,
John

Guest

Put a big puddle of ketchup on that and you have something!
Ketchup? Gag. :shock: French fries are all that stuff's good for. A great way to ruin a perfectly good piece of meat. IMHO (you all know how humble I am)
John, that is a great looking dish. I'll have to try the steaks out. Did you just marinate the potatos in the balsamic vinagrete or did you add some rosemary or thyme along with them?

How did you post your pictures? I usually go through the photobucket set up to do so. However, yours are usually the only ones I can view here on Base.

Guest

Three4Que;p="18894 Wrote:John, that is a great looking dish. I'll have to try the steaks out. Did you just marinate the potatos in the balsamic vinagrete or did you add some rosemary or thyme along with them?

I 'spose I should post the tater recipe, as I am getting a lot of requests for it since I posted the steak. It's really easy, so here goes:

Ingredients
1 small bag Baby Yukon gold potatoes, washed and dried
1/4 cup Zesty Italian salad dressing
1/4 cup Balsamic vinaigrette dressing
1/8 cup Honey

Method
Put the potatoes in a microwave-safe dish, cover and microwave six minutes on high.

Uncover the potatoes and let cool 10 minutes.

Transfer the potatoes to a large zip-top bag, add the dressing mixture, seal and shake to coat.

Let marinate in the bag about 20 minutes, shaking occasionally.

Reserve the marinade and grill the potatoes indirect at medium-high heat (400* or so) for about 15 minutes.

Note: Arrange them so that the larger ones are closest to the coals/heat source and the smallest are furthest away.

Turn each potato, and cook another 15-20 minutes, or until they start developing a light crust.

Put the potatoes in a serving dish, toss lightly with about 1/4 cup of the reserved marinade and serve.

Three4Que;p="18894 Wrote:How did you post your pictures? I usually go through the photobucket set up to do so. However, yours are usually the only ones I can view here on Base.

I put them on my own server that my blog is on.

John
Yo, looks good man. Keep up the good work
John, thanks for sharing the recipes... they are both on my short list of "to try" stuff.
That steak could also be substituted with a Flat Iron Steak.....right John???

omar

Guest

tex-mex / Idaho;p="18938 Wrote:That steak could also be substituted with a Flat Iron Steak.....right John??? omar
Um, yeah. That would be the "I used top sirloin, but any quality steak cut, like ribeye (my favorite), T-bone, porterhouse or flat iron (vastly under-rated) will work exceedingly well." part of the post. Big Grin :wink:

John
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