Grilledsirloinsteakmarsala Recipes

MARSALA MARINATED SKIRT STEAK

Steps:

• Whisk Marsala wine, ketchup, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove steak from marinade, shake off excess, and discard marinade.
• Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain.

GRILLED MARINATED SIRLOIN FLAP STEAKS

Steps:

• Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.
• Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see grilling procedure.
• Discard marinade and pat steaks dry.
• Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.

GRILLED SIRLOIN STEAK

Steps:

• In a shallow dish, combine the first seven ingredients; add beef and turn to coat. Cover and refrigerate for at least 3 hours or overnight., Drain and discard the marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

STEAK MARSALA

Steps:

• To make sauce, melt the 2 tbs butter over medium high heat in a heavy skillet.
• Add the mushrooms and thyme and cook, stirring frequently, until mushrooms just begin to sear. Add the stock and stir, scraping up anything that stuck to the pan.
• Pour in the wine, cream and sugar. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until sauce is reduced by half. Remove from heat and keep warm.
• In another heavy skillet, melt the 1 tbs of butter over high heat. Place the steaks in the pan and sear well on each side. My steaks were about 1/4-inch thick so they took less than 5 minutes and they were medium-well. Adjust the cooking time by the thickness of the steak and the amount of doneness you desire. For a 1/2-inch steak to medium, you'd probably sear 5 minutes each side.

GRILLED SIRLOIN STEAK MARSALA

Steps:

• To prepare the sauce:.
• Preheat large saute pan over medium heat.
• Add olive oil, shallots and mushrooms. Saute until they become translucent.
• Increase heat to medium-high and deglaze the pan with the Marsala wine and beef stock.
• Add soup base and fresh thyme.
• Simmer about 15 minutes until sauce has reduced by two-thirds.
• To grill the steaks:.
• Preheat the grill to meduim-high heat.
• Pat steaks dry with paper towels. Rub 1/2 tsp of olive oil then sprinkle 1/2 tsp Montreal steak seasoning over each steak.
• Sear meat on both sides, and grill to medium-rare (128 degrees F internal temp; about 4 minutes per side).
• Transfer steaks from grill to serving platter, cover with foil, let rest for 5-10 minutes before serving.
• To finish the sauce:.
• Whisk in 1/2 cup butter, 1 Tbsp at a time.
• Season to taste with salt and pepper.
• Spoon the sauce over grilled steaks and garnish with minced chives.
• Serve with Rosemary Parmesan Polenta.

GRILLED SIRLOIN STEAKS WITH PEPPER AND CAPER SALSA

Steps:

• Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).
• Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.
• Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.

SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE

Steps:

• Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
• Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.

STEAK MARSALA

Steps:

• Sprinkle both sides of each beef steak with salt and pepper. Rub with garlic. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add beef; cook 6 to 8 minutes, turning once, until desired doneness. Remove beef from skillet; cover to keep warm.
• Add capers and wine to skillet. Heat to boiling over high heat. Cover uncovered 3 to 4 minutes, stirring frequently, until liquid is slightly reduced. Serve sauce over beef.

GRILLED MARINATED SIRLOIN STEAK

Steps:

• In a shallow dish, combine the first six ingredients. Add steak and turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally., Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

GRILLED FLANK STEAK

Steps:

• Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
• Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to 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 18-20 minutes per side, or until meat reached desired doneness.

WOOD-GRILLED BREAST OF CHICKEN MARSALA WITH GRILLED CARROTS

Steps:

• Mix fennel, salt, pepper, and red pepper flakes in a bowl. Sprinkle spice mix over chicken; set aside. Boil carrots for about 4 minutes and remove; dry on a paper towel. Set aside. Bring marsala to a low boil in a small pan over medium heat. Add mushrooms, shallots, and garlic. Season with salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside. Coat grill with cooking spray and grill chicken 4 to 6 minutes on each side or until cooked through. Grill carrots about 5 minutes, rotating until charred. Return sauce to stove; remove when it simmers, then whisk in cream. Divide carrots among 4 plates and top with chicken, sauce, and a sprig of rosemary.