Grilled Sirloin Steak
Here is a great meal that you will want to serve over and over again.
3 lbs. Kosher Beef Boneless top Sirloin Steak, about 2 inch thick
½ cup Soy Sauce
Juice of 2 Lemons
Zest of one Lemon
2 tbs. Worcester Sauce
2 tbs. Vegetable Oil
2 tbs. Chef Ceaser’s Cajun Mix (Recipe in this Blog.)
3 cloves Garlic, crushed and minced
Salt and freshly Ground Black Pepper to taste
Pierce beef with fork several times on both sides.
Mix the ingredients in a heavy duty, gallon size, Ziplock plastic bag. Add the beef, turning to coat with marinade.
Seal the bag and refrigerate, turning beef occasionally, at least 6 hours but no longer than 24 hours.
Preheat the grill and add some soaked hickory chips.
Remove beef from marinade; discard marinade. Allow the meat to come up to room temperature for at least one hour.
Sear the meat on the fire for no more then 3 minutes per side and then move the steak and grill using indirect cooking.
Cover and grill beef for an additional 12 to 18 minutes for desired doneness, turning once.
Cut beef cross grain into ½-inch slices. Serve with a salad, a potato, a green vegetable and some fresh bread for a complete meal.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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