In an effort to simplify things as well as help those on a budget I give you Simply Sirloin. If rib eye isn’t in the budget or you want to serve a crowd steak without breaking the bank then sirloin may be just what you are looking for. I will turn it over to Dad to show you how he cooked that wonderful piece of meat above…
When the idea of Grillin’ Fools was hatched (we do have an Eggspert involved after all) a good friend advised me to keep it simple. I’ve tried to follow that sage advice but sometimes we go a little overboard by trying to create something a bit more exotic in our zeal to bring you something different. Well, it’s back to basics here, just as with the recent smoked turkey breast shown here is …Simply Sirloin.
The Sirloin is a beef steak cut from the lower portion of the ribs continuing off the tenderloin. It is not a prized cut such as rib-eye, t-bone, filet, or porterhouse and is usually much less expensive. Prepared and grilled properly, it can be a delicious steak which will serve several people at a much lower cost than those cuts mentioned above.
Sirloin was considered a treat in my youth (a long, long time ago—in a galaxy far, far away) as my parents could not afford steak in their household. On that rare occasion when sirloin was on sale we were rewarded with this special meal. Mom would broil the steak in the oven and cook the be-jeebers ( is that a word?) out of it since Dad liked it very well-done. It was many years later before I ever tasted a good medium-rare cut of beef. This week I noticed Sirloin on sale at a local market and it jogged the memory a bit and I thought I’ve got to do it as a Grillin’ Fool.
I obtained a 2.25 lb. steak and decided to keep it simple with just a bit of seasoning and a basting of garlic butter.
The ingredients were:
One 2.25 pound Sirloin Steak
Salt & Pepper
½ cup Butter
2 Tsp. Garlic Powder
4 Cloves Garlic (minced)
The butter was melted in a small sauce pan with the garlic powder and minced garlic added:
A word of caution here, watch the heat because if the garlic is overdone it can become bitter. The mixture was combined over medium to low heat.
The steak was dusted with coarse salt and fresh ground black pepper as shown:
The Brinkman was set up for high heat and the grill grate coated with olive oil and brushed with a grill brush to clean off any debris:
The steak was placed directly over the very hot coals for 5-6 minutes per side:
After the steak is on the grill for 2-3 minutes rotate it 45 degrees and cook the remaining 2-3 minutes:
While searing on one side give an initial coat of the butter-garlic mixture. When you flip it you get those nice cross hatch grill marks:
Now repeat the grilling and butter basting process on this side. More cross hatch grill marks:
Then it was moved aside to remain continue to cook/bake while a side dish of skillet-grilled asparagus was prepared. After the asparagus was grilled the steak was given another small dose of direct heat:
Then it was removed to a cutting board and liberally brushed again with the garlic-butter, loosely covered with a sheet of foil and allowed to rest 4-5 minutes prior to carving and serving:
The Sirloin was sliced into thin strips against the grain and plated. The desired result was indeed medium-rare as shown:
It looks like the juices are running all over the place in this picture but remember that I braised it with butter before I pulled it off the grill.
***Editor’s note ~ if you are cooking for a group, as this 2.25 pounder could easily serve, and not everyone wants theirs the same way then simply carve the steak into individual portions and cook the steaks for those that want theirs the most done first and the ones that want theirs the rarest last. Use the thumb test to determine doneness. If this steak is an individual portion to you than you are definitely a kindred spirit to those of the Grillin’ Fools. Your cardiologist may not like you but we love you***
I was a little disappointed with the texture however, but please realize this isn’t a filet mignon. The steak was flavorful but slightly chewy. I believe it would benefit from overnight marinating going forward. There might be a Simply Sirloin Part 2 with a marinate featuring olive oil, vinegar, garlic, mustard, Worcestershire sauce , and tobasco sauce or maybe Andria’s Steak Sauce. Simply Sirloin Part 3 could simply be marinated in spicy brown mustard for a couple of days as done with a beef brisket previously. Don’t give up on this cut of meat. It can be a delicious budget-stretcher in these tough economic times.
If you liked what you read above and would like to see other steaks done by the Grillin Fools click here.
As always, if you have any comments feel free to send Greg an email or simply leave a comment down below this post.