Grilled Sirloin Steak With Harvest Vegetable Salad

Tender steak marinated and grilled along with fresh eggplant, asparagus, sweet onion and Portobello mushrooms. Served warm or cold, this is a great dish to serve as a main dish or surrounded with side dishes such as hot orzo, and garlic pita toast.

Extra virgin olive oil, red wine vinegar, onion and garlic powders, dried oregano and basil combine to make a powerful marinade imparting wonderful Mediterranean style flavors. Steak is grilled over direct heat to create grill marks and quickly sear in flavor. The fresh sliced vegetables are grilled and removed as they finish cooking. Plate the steak and vegetables over torn Romaine lettuce pieces.

Grilled Sirloin Steak with Harvest Vegetable Salad

Ingredients:

1 cup Extra Virgin Olive Oil
2/3 cup Red Wine Vinegar
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
2 tablespoons Dried Oregano
2 tablespoons Dried Basil
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
2 pounds 1-inch thick cut Beef Top Sirloin Steak

2 pounds of Mixed Vegetables:
Asparagus Spears
Eggplant cut in 1/4-inch lengthwise slices
Zucchini halved lengthwise
Sweet Onions, quartered
Red Bell Pepper, seeded and cut in strips
Beefsteak Tomato, sliced thin
Portobello Mushroom Caps

20 large Romaine Lettuce Leaves

Preparation:

1. Add the extra virgin olive oil, red wine vinegar, onion powder, garlic powder to a large bowl. Whisk briskly to combine.
2. Add half the marinade to a resealable plastic bag or baking dish. Reserve the other half of the marinade in the refrigerator for basting later.
3. Toss the sirloin steak in the marinade to coat. Seal the bag or cover the baking dish with plastic wrap and refrigerate from 30 minutes to 1 hour.
4. Preheat the grill to medium high heat.
5. Remove the steak from the marinade and discard the marinade.
6. Grill the sirloin steak and vegetables, turning once. Baste with reserved marinade after turning.
7. Remove vegetables from the grill as the they finish cooking, remove the steak when it reaches the desired doneness.
8. Allow the steak to rest about 5 minutes before carving.
9. Arrange the steak pieces and mixed vegetables in romaine lettuce leaves.
10. Serve salad warm or cold.

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Sirloin Steak

It is said that King Henry VIII was so fond of this particular steak cut from the loins of beef, that he termed it as 'Sir Loin', which became notoriously famous as the sirloin steak. The sirloin steak is cut from the lower portion of the ribs, which continues onwards to the rump and the tenderloin. The muscles of this region are a bit exercised and hence, the sirloin steak is a tad bit tougher than the other premium steak, the filet mignon. In fact, the sirloin steak is the cheapest of the premium cuts of steak.

Sirloin steaks are always cut with a bit of the bone attached to it. This bone adds flavor to the steak. Based on the region of the bone which is cut with the sirloin steak, they may be pin-bone or hip-bone, flat-bone, round-bone and wedge-bone sirloin steaks. The wedge-bone sirloin steaks are closest to the rump and they are the least tender. There is variation in the size of the bone and the steak. Sirloin steaks are also sold without the bone. Boneless sirloin steaks are called as rump steaks or butt steaks. Normal sirloin steaks are 2.5 to 3.5 inches in diameter and 1 inch in thickness.

Cook Steak

Even depending on the region of the loin from where the steak is cut, there may be different type of sirloins. Sirloin steaks may be top sirloin and bottom sirloin. Bottom sirloin is less tender and it is what is commonly available in stores. The bottom sirloin connects to the top sirloin butt roast, which is a tough sirloin steak and better eaten roasted.

Sirloin steaks are generally cooked by dry-heating methods such as grilling, sautéing or broiling after trimming the excess fat. Sirloin steaks are considered to be the most popular barbeque items and grilling maintains all their natural flavors. Top butt roast steaks are also good for roasting. However care must be taken while cooking them as over-cooking will kill the nutritional value and the palatability of the steak. Ideally, sirloin steaks must be cooked to no more than medium rare.

A sirloin steak weighing about 3 ounces will have 219.3 calories, including 27% of protein and 15% fat. Sirloin steaks contain no carbohydrates and fibers.

Sirloin steaks provide big cuts and they are the cheapest of the premium steaks. For this reason, they are the most favored variety of steak for family get-togethers and backyard barbeques.

Sirloin Steak

Steak provides detailed information about steak, flank steak, grilling steak and more. Steak is affiliated with Disposable Chef Hats.

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The Secrets to Sirloin Steak Cooking Methods

Sirloin refers to steak cut from the lower portion of beef ribs, continuing from the tenderloin, which is where we get prized steaks like filet Mignon. Sirloin is a high quality cut, since the muscles are still doing a reasonable amount of work, giving it more flavor than other areas. The sirloin is divided into a number of different kinds of steak.

The Different Sirloin Steak Cuts

Cook Steak

The top sirloin is the most prized of all the sirloin steaks, and you are unlikely to find it unless you look for it specifically. Most sirloin steak is really bottom sirloin, a tougher, larger piece of steak that can be more readily available and cost less. Bottom sirloin is also connected to what is called the sirloin tip roast, a good, if somewhat tough roast that should not be eaten as a steak.

Tri-tip steak is one of the most robustly flavored parts of the bottom sirloin, but is quite lean and easy to overcook. Sirloin pin bone steak comes from the front of the sirloin, and has an oval pin bone in it that gives the steak its name. A sirloin flatbone steak can be identified by the flat hip and backbone pieces it has inside this cut of steak.

Sirloin round bone steaks contain less bone and fat than the majority of other sirloin cuts, while sirloin wedge bone steaks come from the rear of the sirloin, and contain small wedge shaped bones. These, and many other kinds of steaks, are all readily available at most markets.

Sirloin Steak Cooking Methods for Perfect Results

Sirloin cuts are leaner and less tender and buttery than the higher end competition, but they make up for it in price and flavor. They are best cooked over a high, dry heat, such as pan cooking, grilling, roasting, and broiling. Of course, you will need to treat different parts of the sirloin differently, so cooking sirloin steak will have a lot to do with what part of the sirloin you are preparing.

Make sure you buy only sirloin that is red and clear in color - that is the color that normally purplish beef becomes when air hits it. Make sure your sirloin is cold and tightly packaged, with a firm feeling to the meet and a reasonable sell by date. Make sure it is in the coldest part of the refrigerator for storage, and keep it only a few days. Fat can be trimmed before or after cooking.

Your steak will be finished to medium rare at an internal temperature of 145 degrees F, and will reach well done at 165. Turn the steak only with tongs, since a fork or knife will puncture the meat and cause loss of juices. Rest all steaks for five to ten minutes before you serve it.

You can broil steaks in a pan two to four inches from your heat source - it takes only eight to ten minutes. Grill steaks for six to eight minutes, lightly brushed with oil, or pan broil them on the stovetop for thirteen minutes to a quarter hour.

The Secrets to Sirloin Steak Cooking Methods

Looking for quality steak recipes and tips that will improve an already great steak? All you need to do is take a little bit of time and turn to EasySteakMarinades.net, a site that's chock full of the kind of information you need to make your high quality steak even better. Marinades, cooking tips and more are found at this site, and they do not even have to be complicated. Take some time to check it out.

If you are looking for some great recipes or tips on cooking steak and recipes of your own, the site will be very helpful. Whether you want a quick and spicy steak, mild marinade, or sweet and spicy marinade we have a wonderful selection of easy steak marinades to choose from.

If you are in the mood for a great steak tonight why not find out the best sirloin steak cooking methods to use before you set out to barbeque that expensive cut of meat and find out how to make it tender and juice. This is just some of the helpful information and wonderfully delicious steak marinade treats on our site. If you love steak, you want to be able to cook it properly. Do not settle for a steak that is just so-so. For something, that is more than edible, and actually delicious, check out the great recipes and steak cooking tips we have. You will not be sorry you did.

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How to Bake a Sirloin Tip For Perfect Results

Sirloin tip is a popular cut of steak and this is cut from a cow's sirloin, which is the part on the lower part of the ribs, close to the filet mignon. You will not find sirloin tip as tender as filet mignon but it is still a great cut of meat.

It is possible to roast a sirloin tip in the oven. Choose a piece between two and five inches thick to feed two or three people. Obviously, a thicker piece takes longer to bake.

Step by Step, Guide to Cooking the Steak

Preheat the oven to 450 degrees F. Use a couple of tablespoons of vegetable oil to coat a skillet, then warm it on the stove over a moderately high heat. Sear the meat on the skillet all over, and then transfer it to a roasting pan.

Mix a tablespoon of salt with a tablespoon of black pepper and half a tablespoon of garlic powder, then sprinkle this mixture all over the meat and stick a meat thermometer into it. Put the roasting pan in the oven and cook the steak for twenty to thirty minutes per pound.

It is a good idea to check the meat's temperature frequently. The meat needs to be 125 to 130 degrees F for rare, 130 to 135 degrees F for medium rare, 135 to 140 degrees F for medium, or 150 to 155 degrees F for well done. The sirloin tip has to be at least 125 degrees F to make it safe to eat, because bacteria can live up to this temperature. Also, if you cook it to well done it will be a lot less juicy than a rare or medium rare steak.

As soon as the meat has reached the right temperature, remove it from the oven and put it on a cutting board. Cover it with aluminum foil and let it sit for ten minutes. The steak will finish cooking and the juices will redistribute. This is what all good chefs do because it makes the meat succulent. Take off the foil, carve the steak, and serve it with your choice of side dishes.

More Tips for a Great Sirloin Tip

You can use a homemade meat rub or a store-bought one instead of the salt, pepper, and garlic powder mixture if you prefer. It depends on personal taste and also what you plan to serve the steak with.

Mashed potato, French fries, salad, steamed vegetables, garlic mushrooms, onion rings, or hash browns are just some options if you want to make flavorful side dishes to go with your delicious sirloin tip.

Another great idea is to marinate the meat using one of many marinated steak recipes available. This will give the meat extra flavor and can also tenderize it, to make it extra juicy and soft.

There are so many steak marinades to choose from, so whether you like an Asian flavor, a spicy flavor, something with strong flavors like mustard or horseradish, or just a simple barbecue or tomato flavored marinade, there is something for everyone.

If you enjoy cooking steak, what about checking out some of the best marinated steak recipes? It is true that a sirloin steak marinade can transform your humble steak into something magnificent and mouthwatering.

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