Grilled Garlic Sirloin Steak - Just Like Brazilian Steakhouse!
Garlic Sirloin Grilled on Rotisserie Grill for a Brazilian Style Garlic Sirloin Steak
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- BBQ Gloves -
Brazilian Churrasco is a style of bbq where skewers of meat are cooked over hot coals. It’s bbq at its simplest form and absolutely delicious! One of my favorite recipes for Churrasco is Garlic Sirloin and here’s how you do it:
First you’ll need about a 3lb piece of Top Sirloin beef roast. Your butcher should have no problem cutting this for you. I always tell him to leave some of the fat cap on the sirloin as well. It adds a lot of flavor to the beef as it spins over the hot coals.
Cut the sirloin into 2”x 2” pieces and place them in a large zip lock bag. In Churrasco simple ingredients are used, so there’s nothing fancy going on here. I add 1 cup each of vegetable oil and water to the bag along with the juice of 1 lime and a whole head of garlic chopped up fine. Work the meat around in the bag so the marinade covers everything and let it hang out in the refrigerator for a couple hours.
Fire up your rotisserie grill for this cook; I’m using my Weber kettle set up with a rotisserie ring and motor. Divide a chimney of hot coals into baskets on each side of the grill. You can duplicate this recipe on any rotisserie set up just run the grill temp in the 450⁰ range.
Remove the sirloin chunks from the marinade and allow the excess liquid to drip off. Thread each piece onto the rotisserie rod. I try and fold the pieces with the fat cap facing the outside, so it can render & char. Season all sides of the meat with a good dose of Sea Salt. This is the only seasoning you’ll need for this cook.
Place the rod in the rotisserie motor and the let the spinning begin. It’ll take about 20-25 minutes for the garlic sirloin to cook. I like mine on the medium rare side (about 130-135⁰), but feel free to cook it as done as you like.
Be sure to wear some heat resistant gloves when removing the rod from the grill. It will be extremely hot. I let it hang out on the cutting board for about 5 minutes then carefully slide each piece off the skewer. It’s ready to serve at this point and goes great with a fresh chimichurri sauce.
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How to Cook Steak and Spicy Beef Salad Recipe | Gordon Ramsay
Gordon shows how to cook steak perfectly - and turns it into a spicy beef salad. From Gordon's Ultimate Cookery Course. Subscribe for more videos.
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How to Make the Best Steak Marinade | Allrecipes.com
Watch how to make a simple, top-rated marinade that really stands up to its name. See how to make a popular steak marinade recipe with more than 65,000 recipe box saves. Give your steaks a soak in this easy, garlicky soy sauce, olive oil, and lemon juice-based marinade. This marinade recipe lives up to its claim!
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The Only Steak Marinade You Need - Thai Crying Tiger Recipe
The classic Thai marinade for grilled steaks is really the only marinade recipe you need, and in the video I will explain why! I also share with you THE ultimate steak dipping sauce that no Thai person can ever go without: nam jim jaew. If you don't eat beef, both the marinade and the sauce can also work for any other grilled meats like chicken, pork, or lamb.
I did not mention in the video, but on the blog post (linked below) I share more about the common Thai dish name Crying Tiger which this kind of is.
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00:00 Intro
00:30 How to make the steak marinade
02:18 My choice of steaks and marinating
04:26 Some steak grilling tips
05:10 How to make the ultimate Thai steak dipping sauce nam jim jaew
07:41 Steak doneness reveal & tasting
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Bobby's Skirt Steak with Green & Red Chimichurri | Bobby Flay's Barbecue Addiction | Food Network
Not only does Bobby Flay teach how to make the perfect steak, but he pairs it with two out-of-this-world chimichurri sauces!
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Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Skirt Steak with Green and Smokey Red Chimichurri
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 5 hr
Prep: 15 min
Inactive: 4 hr 35 min
Cook: 10 min
Yield: 4 servings
Ingredients
Green Chimichurri:
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
1/2 cup fresh oregano leaves
1/2 cup canola oil
1/4 cup red wine vinegar
1 teaspoon crushed red pepper flakes
8 cloves garlic
1 1/2 pounds skirt steak, cut crosswise into 3 pieces
Smokey Red Chimichurri:
1 cup finely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons finely chopped fresh oregano
1 tablespoon pureed chipotle in adobo
1 tablespoon smoked paprika
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
Flat-leaf parsley leaves, for garnish
Directions
For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.
Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.
For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.
Preheat a charcoal or gas grill to high heat.
Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.
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Bobby's Skirt Steak with Green & Red Chimichurri | Bobby Flay's Barbecue Addiction | Food Network
Tomahawk Ribeye Steak | Grilled Tomahawk Ribeye on Charcoal Grill
Prime Tomahawk Ribeye Steak Recipe on the Charcoal Grill
#tomahawksteak #ribeye #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning
- Killer Hogs Steak Rub
- GrillGrates -
- GrillGrates Tool -
- BBQ Gloves -
Grilled Tomahawk Ribeye Steak Recipe
Whether you call it a Caveman, Cowboy, or Tomahawk; this ribeye steak is the King. Weighing in at well over 3lbs, it’s one “Hoss” of a steak.
If you’re going to shell out the money for a prime cut like this you want to be sure to know how to cook it right.
For this recipe I fire up my charcoal grill set up for a 2 zone fire – hot side and cool side; I also add a set of GrillGrates for even cooking temps and perfect grill marks.
Season the steak with a good dose of Salt, Black Pepper, and Garlic; I use my Killer Hogs AP Seasoning but you can use your favorite seasonings. Let it hang out at room temperature for a half hour so the seasonings can start working into the meat.
After 30 minutes apply a light coat of coarse Killer Hogs Steak Rub and sear it on the hot side of the grill about 5 minutes each side. Be sure to give it a twist half way through each side so the steak develops grill marks.
Carefully take the tomahawk off the grill (use a good set of grill gloves) and place it on a raised rack over the cool side of the grill. At this point you want to monitor the internal temperature. Insert a probe thermometer into the center of the steak set for 125⁰ or your desired doneness.
Place a shallow aluminum pan under the steak and add a stick of butter, fresh sprigs of rosemary and thyme, and ¼ cup olive oil. As the steak cooks, baste it every few minutes with the butter mixture.
Once it hits desired internal temperature…I like it medium rare…remove it from the grill and rest for at least 10 minutes.
A steak like this is great served right on the cutting board. Cut the bone off and simply slice it into desired pieces against the grain. And don’t forget to gnaw on that bone…That’s where the best flavor is!!
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