I am no barbeque expert. In fact, I’m very much a beginner. I like the idea of cooking outside but it makes for a lot of running in and out of the house. If there were two of me I’m sure I’d get better at it.
But, I have an expert teacher two doors down. My brother-in-law, Phil, is an extraordinary grill master.
Last weekend he gave me a tutorial on how to barbeque the perfect steak:
- Preheat grill to 350 F. Lay the steak on the grill at an angle (makes the grill marks look nicer).
- Cook for 2 minutes and flip.
- Cook 2 more minutes and flip again, rotating 90 degrees (so you get the crisscross grill marks).
- Cook 2 more minutes and flip one more time, again rotating 90 degrees.
- That’s it, eight minutes for your average steak. Thicker steaks will take a little longer.
Chipotle beer marinade for sirloin steak
- 3 tbsp canned chipotle chilies in adobo sauce pureed
- 3tbsp soy sauce
- 3 tbsp ketchup
- 3 tbsp Grandma Fancy Molasses
- 1 tsp salt
- 1 tsp black peppercorn, crushed
- 3 bottles of dark ale
- 6 cloves garlic, crushed
- 2 onions chopped
- 1 carrot chopped
- 3 stalks celery chopped
- 3 bay leaves
- ½ tsp celery salt
- ½ cup chopped cilantro
- 2-2 ½ lbs sirloin steak
- Combine all ingredients (except the steak). Divide the marinade in half.
- Place steaks in a heavy- duty resalable plastic bag or shallow glass or ceramic dish, add half the marinade and refrigerate overnight or for several hours.
- Remove meat from marinade, pat dry with paper towels and let it come to room temperature.
- Take the unused half of the marinade and place in saucepan. Bring to a boil and simmer until marinade is reduced by half. Use the marinade to glaze the meat near the end of its time on the grill.
- Preheat grill to 350
- Lightly oil the grill. Place meat on grill and cook for 2 minutes and flip. Cook 2 more minutes and flip again. Cook 2 more minutes and flip one more time. (8 minutes in total). Apply glaze during final 4 minutes of cooking.
- Transfer steak to cutting board or tent in foil and allow to rest several minutes. Cut in thin slices across the grain of the meat. (Try not to cut it in uneven slabs like I did below).
I confess I took a shortcut with this recipe. I was missing a few things so for the marinade I only used the first nine ingredients (omitted that carrots, celery, bay leaves, celery salt and cilantro) and I used amber ale because that’s what we had). That’s summer for you. Isn’t it great to have recipes that can handle shortcuts? The flavours are deeper when you make the recipe properly but the shortcut is pretty darn good too.
What’s your perfect way to barbeque a steak, or any meat for that matter?