Time 28m Yield 4 Number Of Ingredients 13 Steps:
Preheat an outdoor grill for high heat and lightly oil the grate. Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth. Press peppercorns into both sides of steak and season with salt. Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips. Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.
Time 1h40m Yield 8 servings. Number Of Ingredients 8 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°).
Time 40m Yield 4 servings Number Of Ingredients 13 Steps:
Preheat a grill to medium high. Bring a large pot of salted water to a boil. Whisk the rice vinegar, soy sauce, honey and sesame oil in a large bowl. Whisk in the vegetable oil. Spoon 2 tablespoons of the dressing into a small bowl. Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under cold water; set aside. Season the steak with salt and pepper and brush all over with the reserved 2 tablespoons dressing. Season the red onions and squash with 1/4 teaspoon salt and a few grinds of pepper. Grill the steak until medium rare, 3 to 5 minutes per side; let rest 10 minutes. Grill the red onions and squash, turning as needed, until charred and tender, about 6 minutes. Thinly slice the steak against the grain and season lightly with salt. Chop the onions and slice the squash. Add the noodles, onions, squash, radishes and herbs to the bowl with the dressing; drizzle with any accumulated juices from the steak and toss. Divide among bowls. Top with the steak.
Time 30m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Prepare grill for direct-heat cooking. In pot, combine potatoes with enough salted water to cover. Over high heat, bring to boil. Cook until tender, 10-12 minutes, drain. Grate 3/4 t zest and squeeze 1 1/2 t juice from lemon; combine with dressing and seasoning. Brush 2 T mixture over steak. Grill 6-8 minutes per side for medium-rare. Let stand 10 minutes, slice. Toss peppers and onion with 1 T lemon mixture; grill until just softened, about 5 minutes, turning once; cool 5 minutes. Toss lettuce, steak, potatoes, pepper and onion with remaining lemon mixture. If desired, garnish with cheese.
Time 8h35m Yield 4 Number Of Ingredients 7 Steps:
Combine balsamic vinaigrette, Worcestershire sauce, Dijon mustard, lime juice, and pepper in a gallon-size resealable plastic bag. Press out most of the air, seal the bag, and gently squeeze the ingredients to mix together. When marinade is well mixed, add tri-tip, making sure all sides are coated with the marinade. Squeeze out as much air as possible, seal the bag, and allow to marinate in the refrigerator for at least 8 hours, turning occasionally. Preheat an outdoor gas grill to 400 degrees F (200 degrees C), according to manufacturer’s recommendations, making sure grill grates are clean. Saturate a paper towel with cooking oil, and use tongs to rub oil on the grate. Place tri-tip on oiled grate, close the lid, and grill for 3 minutes. Using tongs or a meat fork, rotate meat a quarter-turn, close the lid, and grill for another 3 minutes. Flip the meat and repeat. Leaving one burner on, turn off the burner on one side of the grill and move the tri-tip to the unheated side. Close the lid and continue cooking for 5 or 6 minutes, depending on the thickness of the meat. Test the interior temperature with an instant-read thermometer, inserted into the thickest part of the meat. Continue cooking until the meat reaches the desired degree of doneness, see note on the bottom. Remove the meat from the grill to a cutting board and tent with foil. Allow to rest for about 10 minutes. This is an important step in the process because residual heat will allow the meat to continue cooking. Cut into thin slices across the grain of the meat and serve.
Time 35m Yield 4 salads, 4 serving(s) Number Of Ingredients 12 Steps:
Preheat grill to high. Combine garlic, soy sauce, vinegar, oil, brown sugar and ginger in a blender or food processor; blend until smooth. Set aside. Press peppercorns into both sides of sirloin. Season with salt. Place the sirloin, scallions and bell pepper halves on the grill and cook for 4 minutes. Turn over and cook until the meat is medium-rare and the vegetables are slightly charred, about 4 minutes more. Let sirloin rest for 5 minutes, then slice thinly, against the grain. Cut scallions into 1-inch pieces. Slice the pepper lengthwise into strips. Toss greens with the reserved dressing in a large bowl. Arrange on a platter or 4 plates. Top with sirloin and grilled vegetables. Serve immediately.
More about “grilled sirloin salad recipes”
Number Of Ingredients 10 Steps:
Process 1/2 cup cilantro, vinegar, oil, orange juice and zest, jalapeno, and salt in a food processor until coarsely chopped. Rub half of the marinade over steak, and refrigerate for 1 hour. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Grill steak, flipping halfway through, until a meat thermometer registers 125 for medium-rare, about 12 minutes. Meanwhile, grill onion, flipping once, until it begins to soften, 3 to 5 minutes. Let steak rest for 10 minutes before thinly slicing. Serve with onion and remaining 1/2 cup cilantro and marinade, and garnish with parsley.
