Beef Barbecue Recipes
Grilled Sirloin with Garlic, Rosemary and Lemon
Grilled Sirloin with Garlic, Rosemary and
2 tablespoons olive or canola oil
2 tablespoons finely chopped fresh rosemary
1 tablespoon minced garlic
1 tablespoon freshly ground black pepper, or to taste
2 large steaks, trimmed to about 12 ounces each
Sea or kosher salt
1 fresh lemon
2 sprigs of fresh rosemary for garnish
In a small bowl, combine the oil, chopped rosemary, garlic and black
Rub the marinade on all surfaces of the steaks and refrigerate them
for at least 1 hour or up to 4 hours.
Preheat or prepare the grill.
Season the steaks with sea or kosher salt just before cooking. Place
the steaks on the grill, allowing them to get very well seared,
about 4 minutes. Turn the steaks 90 degrees to create additional
grill marks, and continue cooking for about 2 minutes. Turn the
steaks and grill until done; 4 minutes is best for rare, 6 minutes
for medium-rare and 8 for medium.
If you like your steaks medium-well or well, either move the steaks
toward the cooler edges of the grill or raise the grill grate away
from the fire to allow the heat to thoroughly penetrate the steaks
without burning them.
Squeeze the lemon over the steaks and remove them from the grill to
a warm place to rest 3 to 5 minutes.
Transfer the steaks to a warm serving platter. Garnish with herbs
and serve with your favorite sauce.
Makes 2 steaks.
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