Grilled Tri Tip Sirloin Beef Steak
I love steaks. I'm a total carnivore, but I don't get to eat them that often because there are so many vegetarians in my house. Whenever we cook steaks at home, it's a special occasion (for me ).
I chose a tri tip sirloin steak because the meat is tender and very lean. There isn't a lot of fat on it for those of you who are health conscious (though red meat isn't that healthy to begin with - everything in moderation!). It's also fairly cheap compared to other cuts, such as rib-eye. I grill it, then slice it thin and serve it with a salad. I love it.
Yields: 41/3 cup soy sauce
4 chunks tri tip sirloin beef (about 2 inches thick)
4-1/2 tsp brown sugar
1 Tbs honey
1/2 tsp mushroom seasoning salt
1 tsp smoked paprika powder
1/2 tsp cayenne pepper
1 tsp black peppercorns, freshly ground
juice of one lemon , freshly squeezed
2 Tbs peanut oil
2 Thai green bird chiles, seeded, finely chopped, to taste
2 tsp ginger garlic paste
1 Tbs garlic, finely minced
1 cup greens: arugula, romaine, frisee lettuce
Preheat the oven to 350°F.
In a bowl, combine the brown sugar, honey, mushroom seasoning salt, paprika, cayenne pepper, black pepper, lemon juice, a little drizzle of oil, chiles, garlic and ginger garlic paste together. Place the 4 pieces of meat in a sealable plastic bag. Add the marinade,seal and chill for about 30-45 minutes.
With a brush, grease a cast iron skillet grill or a regular frying pan would work but you won't get the nice grill marks, heat until it's really hot, almost at the smoking point. Place the beef on high heat for 1-2 minutes using tongs. Do NOT pierce the meat with a fork! Turn the meat 45° if you want to create a fancy criss-cross grill mark. Grill for another 1-2 minutes. Flip the meat on the other side. Grill for 2-3 minutes. Pour the rest of the soy sauce marinade over the beef. Immediately transfer the skillet to the oven and roast the beef for about 3-4 minutes (or 6 minutes if you like it well done), depending on how pink you like your meat. It's important that you do not pierce the meat so it stays moist and tender.
Remove the pan from the oven. Transfer the beef to a platter. Cover with a piece of aluminum foil. Let the meat sit for at least 5 minutes before slicing.
Thinly slice the steak cross-wise and serve immediately.
Serve with a gratin dauphinois or some greens.
I use ginger garlic paste quite often in my cooking. It tastes great and is very healthy for you as well. Just clean the ginger and remove any dirt. Peel the ginger root with a paring knife, then finely chop the root. Place the chopped ginger and 5 cloves of garlic in a blender, add about 2 tablespoons (or more) of water for a smooth flow. Transfer to a small jar and store in the refrigerator. You can keep this paste for at least a week in the refrigerator.
Don't marinate the beef for too long. The soy sauce might brown the meat and the final product won't get this characteristic pinkish color at the center.Published By: on May 24, 2009.