Grilled Sirloin Steak with Toppings Bar2013-06-14
The only thing better than a juicy steak straight from the grill is a selection of zesty toppings to go along with it. Invite guests to take their pick!
- Vegetable oil, for grates
- 2 sirloin steaks (each about 2 pounds and 1 inch thick)
- Coarse salt and ground pepper
- Sweet-Onion Relish (recipe below)
- Spicy Green Sauce (recipe below)
- Tomato-Ginger Chutney (recipe below)
- Heat grill to high; lightly oil grates. Season steaks on both sides with salt and pepper. Grill, turning once, until steaks reach desired doneness, 10 to 15 minutes for medium-rare.
- Let rest 10 minutes; thinly slice. Serve steaks with toppings.
- 1 small sweet onion (such as Vidalia), halved and thinly sliced
- 1 small red onion, halved and thinly sliced
- 1 cup white-wine vinegar
- 1/2 cup sugar
- 1 tablespoon coarse salt
- 1 bunch scallions, cut into 2-inch lengths and slivered lengthwise
- Ground pepper
- In a medium bowl, combine sweet and red onions; add ice water to cover. Soak for 30 minutes, changing ice water once. Drain onions well, and return to empty bowl. In a medium saucepan, bring vinegar, sugar, and salt to a boil, stirring until sugar is dissolved; pour over onions, and set aside to cool, tossing occasionally. When cool, stir in scallionos. Season with pepper.
Spicy Green Sauce
- 1 cup chopped fresh parsley
- 3/4 cup olive oil
- 1/2 cup fresh lemon juice
- 2 garlic cloves, crushed through a press
- 1/2 teaspoon red-pepper flakes
In a small bowl, combine parsley, olive oil, lemon juice, garlic, and red-pepper flakes.
- 2 tablespoons vegetable oil (such as safflower)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon minced peeled fresh ginger
- 2 cans (14 1/2 ounces each) diced tomatoes in juice
- 1/2 cup red-wine vinegar
- 1/2 cup packed light-brown sugar
- 1/2 cup golden raisins
In a medium saucepan, heat oil over medium. Add onion, garlic, and ginger. Cook, stirring, until onion is softened, 5 to 7 minutes. Add tomatoes, vinegar, brown sugar, and raisins. Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely.