I use both terms because they mean different things to different cultures. By using both I hope people figure out that the steak was marinated, then cooked outside on a barbecue grill.
We don’t often eat steak – as we don’t like the beef from the supermarket for grilling. It’s very flavorful and wonderful in slow-cooked stews and braises, but it’s not as tender as we like for a simple steak. We had found a great butcher, but a fire put his business on hold while he rebuilds.
One has to remember that the best steak-house in Minneapolis served a steak called ‘the silver butter knife’ and, yes, it was that tender and probably the best steak I will ever eat.
However, we no longer live in Minneapolis so we are happy with what we have and adjust accordingly.
It was our anniversary last week. In honor of the occasion I went to the fruit & vegetable store. I haven’t been there during the pandemic year and I was hoping I could still find some asparagus for our dinner.
They had just started carrying a bit of local meat before the first lockdown. I was surprised to see the meat and cheese section expanded – and the store itself had been enlarged. After I found some asparagus I wandered into the back and spotted some steaks. The meat is all local, and vacu-packed.
I decided to give it a try…. If it was awful, at least we had asparagus.
It was wonderful. I believe I’ve found a new source.
Click here to Pin Barbecued Grilled SteakPrint
Barbecued Grilled Steak
This was a cut called a ‘faux filet’ – I think it’s a sirloin. Use any steak suitable for your budget and for grilling. If you slice a steak at an angle, even a tougher cut is delicious – and they usually have more flavor!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Beef
- Method: Grilling
- 16oz (500gr) sirloin or top round (suitable for grilling)
- 2 tbs ketchup
- 2 tbs Worcestershire sauce
- 2 tbs sherry wine vinegar
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 2 tbs olive oil
- Combine ketchup, Worcestershire, vinegar, oil, garlic and oregano.
- Spoon on both sides of steak(s) and allow to marinate for 15 – 30 minutes.
- Cook steak on barbecue grill over direct heat for 5 – 9 minutes per side – or until done – 140F (60C) for rare.
- Time depends on thickness. Use a meat thermometer or by slicing into center and looking.
- When done, remove from heat and let rest for 5 minutes.
- Slice at an angle about 1/2 inch thick (1.25cm) and serve.
Cooking a steak properly can be a challenge as thickness, cut, and heat of the grill all make a difference in cooking time. I recommend and instant read thermometer.
- Serving Size: 1/2 recipe
- Calories: 453
- Sugar: 5.7 g
- Sodium: 473.8 mg
- Fat: 21.7 g
- Saturated Fat: 4.6 g
- Trans Fat: 0 g
- Carbohydrates: 9.3 g
- Fiber: 0.3 g
- Protein: 52.7 g
- Cholesterol: 138.6 mg
Keywords: grilled steak, barbecue steak
I ended up buying 2 steaks that were about 12oz (360gr) each, which is more than we eat.
But it’s salad season, right?
I grabbed some more asparagus before I left the store and a couple of avocados.
Next post is a steak and asparagus salad….. Planned overs – the best kind of leftovers!
Okay, I had to hide it all or someone would have had a steak sandwich for lunch.
In other news: the black feral cat that I fed all winter long has stopped coming around. He has moved elsewhere, found a better home, fallen in with some other cats, or something.
Last week I spotted a black cat with a white chest staring at me when I went out to get lettuce for dinner.
Tonight, Guapa spotted, and then chased, a gray tabby cat.
I have heard that there are a lot of abandoned cats around, due to the pandemic.
I’m trying to resist the urge to put food out….. I hate feeding the magpies and rats.
I shall, however, remain vigilant and see what happens.