July 25, 2011: Sirloin and Pineapple Kebobs

Top sirloin is one of those meats that’s hard to tell just how it’s going to come out – I have some steaks that have been very tender while others have been more on the tough, chewy side. Just to be on the safe side, I like to marinate top sirloin. This is a recipe I concocted with flavors meant to complement the sweetness of the pineapple chunks.

Brush some of the leftover marinade on the pineapple chunks before grilling, as shown here.

Sirloin and Pineapple Kebobs

1 pound top sirloin steak
2 cups pineapple cut into large chunks

Marinade:
2 T. soy sauce
Juice of 1 orange (about ½ cup)
1 T. dried, minced onion
1 t. minced garlic
1 t. jarred, minced ginger
1 t. sesame oil

Trim meat and remove any silverskin. Cut into large (about 1 ½ to 2 inch) chunks, keeping the sizes as uniform as possible.

Combine all marinade ingredients and add steak. Marinate at least two hours in the refrigerator and set out at room temperature for half an hour before cooking.

Thread alternating cubes of steak and pineapple on skewers (will probably take 4). Grill over medium high heat for about 5 minutes per side, until medium rare. Remove from grill and let rest for 5 minutes before serving.

Serves 2 – 4, depending on appetites and side dishes.

Tip: Feel free to add other veggies to the skewers, such as red bell pepper, sweet onion, mushrooms, etc.

June 10, 2011: Grilled Top Sirloin Sandwiches Recipe

Top sirloin is a funny kind of steak – it can be really tough or it can be pretty tender. It’s hard to tell what you’re going to get when you buy a package at the grocery store. Just to be on the safe side, I always marinate it. This recipe is for the marinated steaks and a mustard glaze that goes over the top during the last few minutes of grilling – and this combo is perfect for a hearty dinner sandwich (I served mine on pieces of a store-bought cheese loaf).

Grilled Sirloin Steak Sandwiches topped with Balsamic Caramelized Onions, Peppers, and Mushrooms and served with Parmesan Crusted Corn on the Cob

Balsamic Marinade

¼ cup balsamic
¼ cup olive oil
Freshly ground black pepper
1 ½ pounds thick cut top sirloin chops

Mix together ingredients in a nonmetallic dish. Add meat and marinade for a minimum of two hours. Remove from marinade just before grilling and sprinkle with sea salt.

Mustard Glaze

1/8 cup yellow mustard
1/8 cup Dijon mustard
1 t. citrus peel seasoning (look for it in the spice section; can substitute a mixture of freshly grated lemon and orange peel, dehydrated minced, crushed coriander seeds and sesame seeds)
1 t. minced garlic
½ t. salt
Freshly ground black pepper

Combine all ingredients. Brush on both side of steaks during the last few minutes of grilling.

For sandwiches: Slice steak thinly and pile on top of bread. The mustard glaze is the only condiment necessary although you may wish to top the sandwiches with caramelized onions, bell peppers, and mushrooms (recipe will be posted tomorrow, June 11, 2011).

Tip: cook the sirloin steaks to medium rare then take off the grill and put on a platter. Tent with a piece of foil for five minutes so the juices don’t run off.