A Night of Sizzling Summer Sirloins

Well as most of you know by now - I like to keep things simple when it comes to food. The odd time I go all “chef like” and kick it up a notch but most times I tend to stay pretty regular and simple. Last night was no exception. I was sitting at the office wondering what to make for supper - debated some roasted salmon, some olde fashion spaghetti and then a thought rolled in my head from a commercial iI heard on the radio. Two for One Sirloins at Sobeys!

That was all my little brain needed - as I packed up may bag and headed home, all I could think of was sizzling steak on the barbecue. Some other thoughts creeped along side as I wondered what I could make with the steak. Being on PEI, and being somewhat of a meat and potatoes boy one side dish was pretty easy… potatoes.  Too add a little more health to the meal I thought lets steam a little cauliflower and broccoli.  When cooking vegetables - I pretty much always follow the technique for perfectly cooked vegetables as the results speak for themselves.

So I quickly made my way home with two delicious pieces of sirloin steak.  I say hi to the family and then march out to fire up the barbecue.  I turn the barbecue on to high heat to warm up the grill and prepare the meat to sizzle. 

Preparation

Getting back to the simple things in life - I just take olive oil and rub a small amount on both sides of the meat and then follow it up  with some fresh black ground pepper.  I do not salt the meat as it tends to tense up the meat and extract the natural juices ( which we do not want to do )

• Bring Steaks Out of the Cold: Have steaks at room temperature before grilling.
• Check the Oil: Lightly oil the grilling rack before putting steaks on (it keeps meat from sticking and cracking while keeping the natural juices in).
• Get the Grill Hot: Preheat grill to 600 to 800 degrees F and keep it at this temperature for 30 to 45 minutes before putting steaks on.
• Avoid the Flip-Flop: Only flip once after five minutes of grilling.
• Ditch the Fork: Use tongs or a spatula (A fork allows juices to spill out).
• Don’t Perform Surgery with a Serrated Knife: To see if steak is finished, press on it with the palm of your hand. It will feel spongy when rare, have some resistance when cooked to medium and be firm when well done.
• Rare: Squeeze the pad at the base of your thumb. It should feel spongy and feel very little resistance.
• Medium: Press on the middle of the palm of your outstretched hand. It should feel firm.
• Well Done: Squeeze the base of your small finger. It should feel firm with no give.
• Give it a rest. After grilling, give the steak a rest for a couple of minutes to let the juices redistribute before cutting into it. A drizzle of olive oil or a pat of butter gives the steak a handsome sheen and spectacular flavor and finish.

While the steaks are resting i grab the potatoes , add some butter and spoon up some fresh vegetables and relax with the family and enjoy an old classic summer meal.

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