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Simple Backyard BBQ for Four...
In the nice weather all around the neighborhood you catch whiffs of the pungent smell of barbequed steak. It’s time to break out the barbeque! It’s one of the signs that winter is gone and the warmer days have arrived. What a pleasure to be out in the back yard barbequing after the long winter.
Just thinking about a juicy, tender steak barbequed to perfection makes my mouth water. Nothing is quite so good. Served with a traditional potato salad and freshly sliced tomatoes it makes a perfect meal.
Sirloin steak is sometimes tender enough that you don’t have to marinate it before barbequing but not always. I usually choose to use a marinade just to be on the safe side.
Here’s my favorite sirloin steak recipe along with a recipe for a classic potato salad. Add a few slices of fresh tomato and you’ve got a winning meal.
Best Loved Sirloin Steak Recipe
2 lbs. sirloin steak
1/4 cup sesame oil
1/4 cup soy sauce
2 cloves garlic, crushed
2 tbsp. grated ginger root
1 tbsp. lemon juice
2 tbsp. chopped green onion
1/4 cup firmly packed brown sugar
Method
Trim steak of any excess fat. Set aside.
Combine all remaining ingredients in a glass dish. Add beef and coat well with marinade. Cover and refrigerate for at least 2 hours, turning every 1/2 hour. Preheat a lightly oiled barbecue. When very hot, cook steak about 5 to 6 minutes a side or until it reaches the desired doneness. Allow the steak to stand about 5 minutes before serving. If you prefer to use a grill, allow 3 to 4 minutes more for cooking the steak. Makes 4 to 6 servings depending on serving size.
Classic Potato Salad
One of the dishes that goes really well with a juicy barbecued steak is potato salad. This sirloin steak recipe works really well with a potato salad, so I'm including that recipe here.
1 cup mayonnaise
2 tbsp. vinegar
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
8 potatoes, peeled, cubed and cooked
1/2 cup sliced celery
1/4 cup finely chopped red onion
6 hard-boiled eggs, chopped
1/4 cup chopped sweet gherkin pickles
1/2 cup frozen peas, cooked
1/2 cup radish, sliced
Method
Combine first 5 ingredients in a small bowl. Mex well and set aside. In a large bowl combine remaining ingredients. Stir in the dressing to coat the mixture. Makes 6 to 8 servings.
About the Author
By Marg Ruttan