Grilled Sirloin With Polenta And Sour Cream Recipes

GRILLED POLENTA

Steps:

• In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
• Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
• Preheat a grill to medium.
• When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

GRILLED SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• 1. Preheat grill for high heat.
• 2. In a small sauce pan , melt butter over medium low heat with garlic powder and minced garlic set aside.
• 3. Sprinkle both sides of both steaks with salt and pepper. Grill steak 4 to 5 minutes per side or to desired doneness
• 4. When done, transfer To a warm plate brush liberally with garlic butter, allow to rest for 2 to 3 minutes before serving.

CREAMY PARMESAN SOUR CREAM POLENTA

Steps:

• In a medium pot over medium-high heat, bring the milk, water, and salt to a boil, stirring occasionally.
• Turn heat to low and slowly drizzle in the polenta, whisking constantly to prevent clumping.
• Cover and cook for 15 - 20 minutes, stirring occasionally, until creamy.
• Remove pot from stove and stir in the butter, sour cream, and Parmesan cheese.
• Serve topped with scallions and/or parsley, if using.

SIRLOIN STEAK WITH CREAMY A.1. SAUCE

Steps:

• Preheat grill or broiler to high heat. Mix sour cream and steak sauce; cover. Refrigerate until ready to serve.
• Grill steak 8 to 9 min. on each side or until medium doneness (160°F).
• Serve topped with the sour cream mixture.

SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

SOUR CREAM TOP SIRLOIN

Steps:

• Cut meat into serving-size pieces.
• Dredge in flour, seasoned with paprika, salt and pepper.
• Heat oil in a heavy skillet. Sear steak on one side. Turn meat.
• Add onion, garlic, water, soy sauce, brown sugar and mustard.
• Cover. Simmer for 8 to 10 minutes.
• Add mushrooms. Continue to simmer for 5 minutes or until meat is tender.
• Add sour cream. Simmer until thoroughly heated.

GRILLED SIRLOIN STEAKS

Steps:

• Combine mustard and pepper; rub over both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine the butter, parsley, garlic and cumin. Serve with steaks.

GRILLED SIRLOIN WITH POLENTA AND SOUR CREAM

Steps:

• In a ablender, combine oil, vinegar, salt peppercorns, and garlic. Puree until smooth, then pour into a stainless steel or other non-reactive bowl. Add steak, mixing gently to coat, then refrigerate for 30 minutes.
• POLENTA: Meanwhile cut polenta into 8 slices. Use a pastry brush to lightly coat both sides of each slice with oil. Sprinkle each side with a bit of salt, pepper and garlic powder.
• Set aside until the steak is ready to grill.
• SOUR CREAM: In a small bowl, whisk together sour cream, shallot and chives. Set aside.
• Heat grill to medium-high. Coat racks with cooking spray or oil,.
• Grill polenta slices for 3 minutes per side or until bold grill marks appear.
• Use a spatula to carefully transfer slices to serving plates.
• Grill steak for 1 minute per side, Mound 1 or 2 slices on top of each polenta round. Top each with a dollop of sour cream.