Grilled Sirloin Steak
Servings 4
Equipment
- Small-medium size non-stick pan
- Charcoal BBQ You can also use a skillet on a stove top or a traditional BBQ, but I recommend charcoal!
- Set of tongs
- Sharp thin knife
- Small chopping boards for serving
Ingredients
- 5 cup Mushrooms
- 16 Asparagus stalks 4 per serve
- 4 250g sirloin steaks
- 1 clove Garlic
- A handful of chopped parsley
- ½ glass Milk*
- 7 Pitted black olives
- Salt
- Black pepper or peppercorn’s
- 1 Thin slice of butter*
- Extra virgin olive oil EVOO
- *You can use full cream or light milk and butter It is up to you. I used light in my recipe because it is not so rich and heavy and it still makes the sauce yummy and creamy.
Instructions
- TO PREPARE YOUR MEAT
- Watch my video for great tips on heating up a charcoal BBQ and how to know when it is just the right temperature for cooking.
- Prepare your meat 24 hr earlier by sprinkling coarse salt on to both sides. This can even be done up to an hour before but for best results try to do it the day before.
- Meat should be at room temperature for best results.
- THE SAUCE & ASPARAGUS:
- Cut each mushroom in half, then in half the other way, and then into smaller pieces.
- Slice the clove of garlic thinly and then chop it up into small pieces.
- Cut the pitted olives in half, and then again and into small pieces too.
- Put the non-stick pan onto the stove at a medium heat and add 3-4 tablespoons of extra virgin olive oil.
- Add the garlic and sauté until this is brown. It should take around 3 or 4 minutes.
- Add the mushrooms to the pan and leave them to cook for around 5 minutes.
- Cut the ends of the asparagus off because this part is very chewy and not good to eat.
- Make sure the grill is not too hot and place the asparagus, one at a time, on top. Leave this for around 7-8 minutes, or until it is cooked and still crunchy. Turn them over to cook on the other side.
- Add the black olives to the mushrooms and sprinkle half of the chopped parsley over the top.
- Stir the sauce and add salt and pepper to your desired taste.
- After 1½ minutes, add ½ cup of milk. Stir this around and it will start to infuse with all the flavours in the pan and become brown.
- Check on the asparagus which should begin to look a bit chargrilled and brown in some spots. Once it is, remove the asparagus from the grill and put it to the side to rest.
- Take the pan with the sauce off the stove and leave it for later.
- COOKING THE SIRLOIN STEAK:
- When you are happy with the heat of the grill, you can place each piece of sirloin teak on top one at a time.
- These will start to cook nicely and the fat on the sides will enhance the natural flavours. If you are not cooking on a charcoal BBQ, you might need to add some oil.
- Turn each steak over when it is cooked the way you like it.
- For more tips on how to tell whether the meat is rare, medium rare or well done, check out my video!
- Once the grilled sirloin steak is ready, remove it from the grill and let it rest.
- E ora si mangia, Vincenzo’s Plate….Enjoy!