Bbq Grill Cubed Sirloin Steak With Jalapeno Bbq Sauce Recipes

SIRLOIN STEAK WITH BEARNAISE SAUCE

Steps:

• Preheat oven to 400 degrees F. Season steak on both sides with salt and pepper and refrigerate. Combine wine, vinegar and shallot in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes.
• Meanwhile, heat a large, heavy, ovenproof skillet over medium-high heat. When it's hot, add oil and reserved tablespoon of butter. When butter is melted, add steak and sear for one minute. Reduce heat and continue to cook until the first side is golden brown and beginning to crisp, about three minutes longer. Turn the steak with tongs and sear the other side until well-browned, two or three minutes.
• Place pan in oven and finish cooking, turning once, 6-8 minutes for medium-rare. Transfer steak to a platter and loosely cover with foil to keep warm. To finish sauce, put it through a fine strainer, pressing on shallots. Whisk the five tablespoons of cold butter a few pieces at a time into warm reduction until you have a creamy sauce. Stir in tarragon to taste and season with salt and pepper. Slice steak into half-inch thick slices across grain, spoon sauce on top and serve.

GRILLED SIRLOIN STEAK

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add beef.
• Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.
• Drain and discard the marinade.
• Grill steak, covered, over indirect medium heat for 1-1/2 to 2 hours, turning once, or until meat reaches desired doneness.

GRILLED BBQ STEAK

Steps:

• Heat grill to medium-high heat.
• Mix barbecue sauce, marmalade and cinnamon until blended.
• Grill steak 8 to 10 min. on each side or until medium doneness (160ºF), brushing with barbecue sauce mixture after turning steak.

GRILLED SIRLOIN WITH CHILI-BEER BARBECUE SAUCE

Steps:

• In a small saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened. Set aside 3/4 cup and keep warm., Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 9-13 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium 140°; medium-well, 145°), basting occasionally with remaining sauce. Slice meat and serve with reserved sauce.

MINUTE STEAKS WITH BARBEQUE BUTTER SAUCE

Steps:

• Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.
• Generously season each steak with salt and ground black pepper. Set aside.
• Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
• Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.
• Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
• Spoon broth and butter mixture over steak and serve.

GRILLED STEAKS WITH CILANTRO SAUCE

Steps:

• Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.