Bbq Grill Cubed Sirloin Steak With Jalapeno Bbq Sauce Recipes

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.

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.

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Steps:

• Pierce the steaks with a fork to make numerous holes.
• In a medium bowl, mix BBQ sauce, scallions, garlic, rosemary, and jalapeno pepper. Remove 1/2 cup of mixture and reserve for rolls. Add 1/4 cup oil and the steaks to the bowl and let marinate for 30 minutes, or up to 2 hours.
• Preheat grill to medium and oil grates.
• Place steaks on the oiled grill and grill 3 to 4 minutes on each side. Remove steaks to a plate and set aside.
• Rub grill with 2 tablespoons oil. Grill onions until desired char marks are made. Brush the cut sides of the rolls with melted butter and toast (or grill); set aside. Top each steak with 2 slices of cheese and some grilled onions. Place the steaks back on the grill, and cover until cheese is melted. Spread toasted buns with the 1/2 cup of reserved sauce, if desired, and place the steaks on the bottom half of the rolls. Cover with the top halves and serve with coleslaw and pickles.

Steps:

• Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.
• Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grill grate.
• Drain and discard marinade. Grill steak 5 minutes per side, or to desired doneness.

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°).

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.

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.