GRILLED THAI SIRLOIN WITH TANGY LIME SAUCE
Make and share this Grilled Thai Sirloin with Tangy Lime Sauce recipe from Food.com.
Provided by Dancer
Categories Thai
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, combine 3 tablespoons soy sauce, olive oil and hot chili oil; whisk until blended.
- In second small bowl, combine garlic powder and 3/4 teaspoon pepper.
- Place beef steak in large shallow dish.
- Pour 1/2 of soy sauce mixture over one side of steak; sprinkle with 1/2 of garlic powder mixture and 1/2 of chopped cilantro.
- Rub mixture firmly into beef.
- Turn steak over and repeat on second side. Cover and marinate in refrigerator 20 minutes.
- Place steak on grid over medium, ash-covered coals.
- Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. When steak is almost done, in small saucepan, combine sauce ingredients.
- Place on grid near edge of grill to heat until hot. Carve steak crosswise into thin slices; arrange on heated platter.
- Spoon sauce over beef; garnish with lime slices and cilantro sprigs.
- Serve immediately.
- Tip: To broil, place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes, turning once.
Nutrition Facts : Calories 237, Fat 8.1, SaturatedFat 2.5, Cholesterol 85, Sodium 1088.2, Carbohydrate 5.8, Fiber 0.7, Sugar 1.1, Protein 34.1
GRILLED BEEF STEAK IN THAI MARINADE
Fiery red curry paste mixes with sweet coconut milk and tangy citrus, bring the flavors of Thailand to this Beef Steak recipe.
Provided by FoodieFanatic
Categories Steak
Time 16m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from meat. Place meat in a plastic bag, set in a shallow dish.
- For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar.
- Cover, and blend or process until smooth.
- Pour marinade over meat.
- Close bag, and refrigerate for 4-24 hrs., turning bag occasionally.
- Drain steaks, reserving marinade.
- Grill steaks on the grill rack of an uncovered grill directly over med-hot coals for 12-15 mins., or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through.
- Discard any remaining marinade.
- Remove steak from grill, and let stand 5 minutes
- Thinly slice meat across the grain.
- Note:
- You can make marinade up to 24 hours ahead. Marinate steak as directed.
Nutrition Facts : Calories 176.5, Fat 7, SaturatedFat 3.9, Cholesterol 68, Sodium 347.7, Carbohydrate 1.7, Sugar 1.1, Protein 25.5
THAI-DIPPED BEEF TRI TIP
I enjoy beef satay way more than I do skewering small pieces of beef. Besides, I've never made satay, and not stuck a bamboo skewer into my finger at some point in the process. Not only did this involve less labor, but you can cook this in any number of ways.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 3h10m
Yield 8
Number Of Ingredients 14
Steps:
- Place garlic, lemon grass (bruised and chopped--see note), grated gingerroot, grated onion, fish sauce, rice vinegar, soy sauce, coriander, cumin, turmeric, cayenne pepper, brown sugar, and vegetable oil in a large mixing bowl. Whisk until ingredients are thoroughly mixed.
- Transfer tri tip roast to marinade. Poke both sides of the roast numerous times with the tines of a fork to get the marinade into the roast. Cover with plastic wrap. Refrigerate 2 to 12 hours. During the marinade time, remove the meat from the fridge occasionally to turn and poke some more with a fork.
- Transfer roast to a paper-towel-lined tray to drain briefly. Reserve marinade.
- Preheat covered grill to 325 degrees F (165 degrees C). Lightly oil the grate.
- Cook roast covered, over indirect heat, basting with marinade and turning occasionally. Cook about 35 to 45 minutes, depending on how hot your grill is. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board and let rest at least 20 minutes before slicing.
- Place any remaining marinade in a saucepan; bring to a boil. Simmer for 1 or 2 minutes. You can use this as a serving sauce.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 14.9 g, Cholesterol 131.7 mg, Fat 15.5 g, Fiber 0.9 g, Protein 39.4 g, SaturatedFat 4.8 g, Sodium 1280.5 mg, Sugar 11.1 g
HOW TO MAKE BEEF SATAY
With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.
Provided by Chef John
Categories World Cuisine Recipes Asian Indonesian
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
- Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
- Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
- Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g
GRILLED SIRLOIN IN BOURBON MARINADE
This is our favorite way to prepare a nice sirloin steak. Time indicated does not include marinade time. This recipe represents the Southern U.S. region where bourbon is enjoyed as a beverage, or used in fabulous recipes.
Provided by PanNan
Categories Steak
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare marinade ingredients: Pour water, bourbon, soy sauce, honey, dry mustard, and garlic powder into a large zip top bag. Seal bag and lay flat on the counter. Massage the bag with your fingers to dissolve any mustard and garlic powder granules and mix the ingredients.
- Add steak to the bag. Refrigerate overnight, or for at least six hours, turning occasionally.
- Place bag on counter about an hour before grilling. Turn after 30 minutes. Remove steak and discard marinade.
- For 1" steaks, grill about 10 minutes per side, or until about 140-145 degrees. Remove from grill, and cover steaks for about 10 minutes before serving.
- Can serve as steaks, or slice thinly across the grain before serving.
Nutrition Facts : Calories 636.2, Fat 33.8, SaturatedFat 13.6, Cholesterol 198.4, Sodium 1479.8, Carbohydrate 10.5, Fiber 0.3, Sugar 9.1, Protein 56.4
EASY SIRLOIN THAI SALAD
Tender Sirloin on a bed of crisp salad greens and fresh mango paired with avocado and bell peppers. All topped with a delicious Thai dressing.
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
- Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
- Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 28.8 g, Cholesterol 49.1 mg, Fat 20.4 g, Fiber 6.8 g, Protein 24.9 g, SaturatedFat 4.8 g, Sodium 488.4 mg, Sugar 19.8 g
MARINATED GRILLED SIRLOIN
I got a George Foreman grill for Christmas and had to try out these. They turned out great without heating up the grill. Serve with a baked potato and side salad and your meal is planned.
Provided by Audrey M
Categories Weeknight
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut 1 inch intervals around fat sides of steak and set aside.
- In a small fry pan, saute garlic in olive oil until tender.
- Place garlic into a medium mixing bowl and add other marinade ingredients.
- Mix well.
- Pour marinade into a large ziplock bag with steaks.
- Marinade at least six hours but I prefer to do them overnight.
- Remove steaks from marinade and pat dry, reserving liquid.
- Grill steaks for 10-15 minutes on each side or until desired doneness.
- Don't forget to occasionally brush with marinade.
- While steaks are cooking, heat reserved marinade, mushrooms, green onions and ripe olives.
- Place cooked steaks on a meat platter and pour cooked marinade over top.
Nutrition Facts : Calories 56.3, Fat 3.9, SaturatedFat 0.5, Sodium 165.7, Carbohydrate 4.7, Fiber 0.4, Sugar 3.4, Protein 0.8
THAI-STYLE GRILLED PORK TENDERLOIN
Thin strips of pork tenderloin are marinated in garlic, soy sauce, and fish sauce, and then grilled and served with a spicy sweet and sour dipping sauce.
Provided by Melt Organic Buttery Spread
Categories Trusted Brands: Recipes and Tips Melt® Organic Buttery Spread
Yield 6
Number Of Ingredients 14
Steps:
- For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
- For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour.
- Weave 2 pieces of pork onto each skewer.
- For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
- For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)
- Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
- Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.
Nutrition Facts : Calories 274 calories, Carbohydrate 16.3 g, Cholesterol 84.3 mg, Fat 10.4 g, Fiber 0.4 g, Protein 27.9 g, SaturatedFat 3.8 g, Sodium 995.6 mg, Sugar 14 g
GRILLED MARINATED SIRLOIN STEAK
"This recipe was given to me by a friend who knows I like to grill," shares Corina Flansberg. "No one ever guesses that the secret ingredient is lemon-lime soda," adds the Carson City, Nevada reader. "Try the marinade with chicken, too. It's wonderful!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
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°).
Nutrition Facts :
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