Grilled Sirloin Steak With Garlic Butter 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:

• Preheat grill for high heat.
• In a pan, melt butter and add 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 plates.
• Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
• This can be made in the oven, on the stove top or on the grill. I prefer to make these on the grill.

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:

• To prepare the steak
• Prepare grill.
• Make butter: In a small bowl stir together butter ingredients with salt and pepper to taste until well blended and juice is incorporated.
• Grill Steaks: In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush peppercorns and anise seeds with bottom of a heavy skillet. Pat steak dry and coat both sides with peppercorn mixture, pressing it in.
• Season steak with salt and brush both sides with oil. Grill steak on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer steak with tongs to a platter and let stand 10 minutes.
• Top steak with dollops of anise basil butter.
• To make the fennel:
• Prepare grill.
• Quarter fennel bulbs lengthwise into wedges. In a steamer set over boiling water steam fennel, covered, until just tender, 8 to 10 minutes.
• Brush fennel quarters with oil and grill on an oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until golden. (Alternatively, fennel may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer grilled fennel with tongs to a serving dish. Squeeze lemon to taste over fennel and season with salt and pepper.

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.