Flame Grilled Aaa Sirloin Recipe

Bring to room temperature

Remove the sirloin steaks from the refrigerator 30 minutes before cooking and pat dry with paper towels.

Season

Brush steaks lightly with 2 tbs olive oil, then season both sides evenly with 2 tsp kosher salt, 1.5 tsp freshly ground black pepper and 1/2 tsp garlic powder. Press seasoning into the meat.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C). Clean and oil the grates to prevent sticking.

Grill

Place steaks on the hottest part of the grill. For medium-rare (recommended for sirloin), grill 4–5 minutes per side, rotating 45° halfway through each side for crosshatched marks. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Adjust time for thickness (assumes ~1" steaks).

Butter baste (optional)

During the last minute of cooking, place 1 tbs unsalted butter, crushed garlic cloves and a thyme sprig on each steak, allowing butter to melt and baste the top—if using a grill pan or skillet, tilt and spoon butter over meat.

Rest

Transfer steaks to a cutting board and rest 6–8 minutes. Top with remaining 1 tbs softened butter if desired, and sprinkle with chopped parsley before serving.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss baby carrots, broccolini, red bell pepper and onion wedges with 2 tbs olive oil, 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp dried oregano so all pieces are lightly coated.

Spread vegetables in a single layer on the baking sheet. Roast for 18–22 minutes, turning once halfway, until vegetables are tender and edges are caramelized. Remove from oven and keep warm until plating.

Preheat broiler or oven to 425°F (220°C). In a small bowl, combine 3 tbs softened butter, 2 tsp minced garlic, 1 tbs chopped parsley and 1/4 tsp salt.

Spread garlic butter evenly on 6 slices of bread. Place on a baking sheet and broil 1–2 minutes until edges are golden and butter is bubbling (or bake 6–8 minutes at 425°F). Watch carefully to avoid burning.

Prepare or reheat the selected side: warm mashed potatoes in a saucepan over low heat with a splash of milk or a knob of butter; reheat rice covered in a microwave or steam until hot; bake potatoes at 400°F for 35–45 minutes until tender and split; deep-fry or oven-bake fries per package instructions; toss garden salad with dressing just before serving; plate Caesar salad chilled.

If serving a baked potato, split and fluff interior with a fork and add salt, pepper and butter or sour cream as desired.

Arrange each rested steak on a warm plate. Add a generous portion of roasted vegetables and the chosen side. Place 2 slices of garlic toast alongside.

Garnish steaks with a sprinkle of chopped parsley and a lemon wedge. Serve immediately so steak remains hot and vegetables retain texture.