Grilled Top Sirloin Steaks

Turn on that grid because it’s the night of the steak! With a flame kiss and a little smoke from the heat, GRILLED Top counter -fi steaks They are equally delicious as a file mignon but they are a fraction of the cost!

Close Up of the counters of counters higher than petit slices, cooked on a medium pink rare center, seasoned with salt and fries in the background.

Sliding grid steak

Hungry for meat? Jump those expensive design steaks and do a steak recipe This will make you drop your socks for much less money! The grilled countershight steaks are one of my favorites for a good reason and one of the best grilled steaks – not only are they cheaper, but have a big and robust flavor. And you can really sink your teeth in this steak.

Infusion of flavor and cooked quickly over high heat to lock all the juicy beef, this kitchen steak quickly, so make sure you have all the other sides ready to leave. You wonder what to serve with a top -firing top barbed? Below I have many suggestions.

Turn on the coal grid (the instructions for the gas grid are below) and grill a meat festival that everyone will love! Cooking the steak is easy: you will be a professional in no time!

Petit's counterpiece, sliced on a cutting board with the edge of the knife, salt flakes and juicy slices.

What is a higher counter -counter steak?

The best surfulin steaks are cut from the subprimal muscle of the countersign, towards the back of the cow. The STADLANT OF THE CONTRIFICATION is divided into two sections: the upper countersign and the lower countersign.

A high -level only steak is cut from the most tender upper portion and in this recipe we are using Petit -opiter’s steaks. These are a smaller cutting of steak with visually thin marble and a lot of beef flavor.

This cutting of the smaller smaller countersign is often portrayed in 3 to 4 ounces with a upper countersign and looks like a fillet steak, about 1 inch thickness. And they are also perfect for hot and fast baked steak.

2 steaks of upper, raw counters -off on a black slot.

Ingredients

Master how to grill the perfect steak with these powerful small beef cuts.

How to make grilled tops of counters -offs

Step 1: season the stoneware steaks with salt and let them rest at room temperature for 30 minutes while preparing the coal grid.

2 designer steaks of better tourists seasoned with salt on a black background.

Step 2: Prepare the grid for a 2 -zone fire by turning on the coal in a coal fireplace until it is ¾ of the way it is census.

Step 3: Pour the coal on one side of the grill and place the grill at the top. Cover the grill and let it heat for about 5 minutes.

Step 4: rub the steaks with a subtle oil coating and sprinkle it with the girlfriend of Carnivore Oomami. Add more rooms and pepper to the steaks.

Step 5: place the steaks on the grill and grill for 2-3 minutes. When the grilled signs have formed and the steaks get rid easily, rotate 45 degrees and cook another 2 minutes.

Stopping stacks rowped salt rooms set on the grill.

Step 6: Turn the steaks upside down and scald the other side for a few minutes, then move the steaks to the cooler side of the grill.

Step 7: Cover the grill and cook the steaks until you reach an internal temperature of 130-F per rare.

Step 8: Remove the steaks from the grill and rest them with a pacca of butter or butter composed umami.

Cut the upper countersign steak grilled through the wheat in thin stripes and serve.

Black dish on a dark blue background showing a countersign steel steak steak with a medium pink rare center, seasoned with salt and pepper, knife and fork and french fries.

To grill the steaks of the upper countersign on a gas grid

Prepare the steaks, then preheat the gas grid for indirect heat allowing the burners to work at the Middle-AL maximum for 5 minutes with the lid closed. Then, turn off everyone except one of the burners and cook as indicated in the instructions for the coal grid, moving the steaks from the heat directed to the indirect one.

Suggestions for recipes

Letting the steaks arrive at room temperature before grilling them is the key to cooking evenly.
Don’t cook these steaks too much. The perfectly grilled steaks should be cooked no longer than medium, and they are so thin as to dry and become difficult if you will cook them too much.
Rest is important! Let the steaks rest for at least 10 minutes for the best juicy steak.

Flay spread the black plate with fries and salt with slot steak; Additional dish on the side.

What to serve with grilled counters

Whatever goes with steak, but some of my favorite choices include Mac and fried cheese, crunchy fries or a tasty bowl of lobster bisque. And be sure to use any remaining steak in a tasty grilled steak salad!

Frequent questions

Do you need to marinate a higher countersign steak?

You can, but there is no need! This kitchen steak is better on a hot flame and make sure you don’t cook them too much.

What temperature grills the upper countersign medallions?

The top -kitchen docking better over high heat. The high heat will discourage the steaks blocking all the flavor. Then, move them in indirect heat to finish cooking.

How long to grill the steaks of the upper countersignic?

Depending on the heat of the fire and the temperature of the steaks when you start cooking them, these steaks can be ready in about 10 minutes. Use a meat thermometer for the most accurate cooking.

Top Sirloil Steak Terning?

Yes, a cutting of the upper countersign is tender. Although it is not as tender like a filet mignon, the upper countersign is cut from the upper area of the countersign, behind the loin. Although not as tender as a Filet mignonIt is a slender cut with a minimum marble for a fraction of the price.

Top -Cons of counterpiece cut to show medium rare stripes, seasoned with coarse salt and pepper, with a knife and fork on a black dish.

More delicious steak recipes

If you tried this grilled steak of the countersign or any other recipe on GirlCarnivore.com, do not forget not to forget to Evaluate the recipe And let me know where you found it in the comments below. I am inspired by your feedback and comments! You can too Follow me ON Facebook.

This small fleshy top counterattack steak is ideal for grilling a rare average perfection. This basic recipe is incredibly simple, has a robust robotic flavor and is easy on the wallet.

Cooking methodsPrevent the screen from going to sleep

Prepare the steaks

Season the steaks freely with the salt and leave to rest for 30 minutes.
2 steaks of countersign 1 tablespoon of salt

Prepare the grill

In the meantime, prepare the grid for a 2 -zone fire.
The light coal in a coal fireplace until it is three quarters of the way it was census.
Pour the coal on one side of the grill.
Place the grill at the top and clean if necessary.
Let the grill cover for 5 minutes.

Grill the steaks

Rub the steaks with a subtle oil coating and season with Ooomami. Sprinkle with another layer of salt and freshly ground black pepper.
1 tablespoon of olive oil, 1/2 tablespoon of GirlCarnivore Ooomami Blend, 1/2 teaspoon of black pepper, 1 tablespoon of salt
Place the steaks on the grids and let it rest for 2-3 minutes.
Turn 45 degrees, when signs of grille have formed and the steaks are easily released from the grill.
Cook for another 2 minutes.
Turn the steaks and burn on the other side for 2 minutes before moving the steaks to the cooler side of the grill.
Cover with the lid and allow the steaks to continue cooking at the desired internal temperature, 130f per rare.

Rest

Remove the steaks from the oven and rest with a pocket of butter, or butter composed umami, on top for 5 minutes.
2 tablespoons of butter

If you don’t have ooomami, try it, it’s incredible on steaks. Or take a look at a rubmi based on mushrooms on the local market as a substitute.
For a gas gridFollow the same instructions, but simply preheat the gas grid for indirect heat allowing the burners to work for medium-high for 5 minutes with the lid closed.
Then, deactivate 2 of 3 of the burners (or 3 or 4 depending on the grill).
Cook as indicated above passing from the heat directed to the indirect one at the desired internal temperature.

Course: Main plan

Kitchen: American