Grilled Top Sirloin Steak
1 tablespoon fresh coarse ground black pepper
2 garlic cloves, minced
2 teaspoons coarse salt
2 teaspoons prepared horseradish
2 tablespoons olive oil
2 lbs boneless beef top sirloin steaks
In a small bowl, mix together the pepper, garlic, salt, horseradish, and olive oil. Place the steaks on a shallow dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.
Remove the steaks from the refrigerator an hour before cooking. When your are ready to grill, preheat barbecue grill or broil.
Heat broiler; broil steak approximately 3 to 4 minutes per side or until done to your preference using a meat thermometer (see below).
Rare – 120°F
Medium Rare – 125°F
Medium – 130°F.
When the steaks are done to your liking, remove from grill or oven, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the grill or oven). Slice steak across grain into 1/4-inch slices. Place on a platter or individual dinner plates.
Tonight I’m serving with oven roasted new potatoes, grilled asparagus with bacon, side salad and fruit compote.