Grilled Top Sirloin

Posted: Tue Aug 04, 2009 1:38 pm

Grilled Top Sirloin

Serves six.

Figure 5 to 7 oz. of steak per person. Buy two smaller steaks if you can't find one big enough to serve six. If you aren't able to season the meat at least 1 2 hours in advance, do it right before cooking, but use only 3A tsp. kosher salt.

One 2-1/2 to 3-lb. top sirloin steak, 1-1/2 to 2 inches thick
1-1/2 tsp. kosher salt; more as needed
Olive or vegetable oil
Freshly ground black pepper (optional)
Red-Wine-Braised Shallots (optional; see the recipe below)

The day or morning before you plan to cook the steak, sprinkle both sides of it with the salt. Set it on a large plate, cover loosely (waxed paper works well), and refrigerate for 1 2 to 24 hours.

About an hour before you're ready to cook, remove the steak from the refrigerate Prepare a medium-hot charcoal fire or heat gas grill to medium high. Wipe the steak dry with paper towels, coat very lightly with oil and season with pepper if you like. Put the steak on the grill, watching for flare-ups. Grill for 8 to 9 minutes per side for medium rare a minute or two longer per side for medium. Check for doneness by making a small cut into the steak and peeking - if the meat looks a shade less done than you like, it's ready. Move the steak to a carving board, cover loosely with foil, and let rest for 5 minutes (it will continue to cook a bit more).

To serve, either carve the steak into six pieces or into 1/4-inch slices. Spoon any collected juices onto the meat and top each serving with the braised shallots.

Red-Wine-Braised Shallots

Serves six.

Any leftover braised shallots will make a wonderful topping for bruschetta or sandwiches.

1 lb. shallots
2 Tbs. unsalted butter Kosher salt and freshly ground black pepper
2 Tbs. Cognac
1/2 cup dry red wine (such as Syrah or Zinfandel)
1 tsp. fresh thyme leaves, plus 1/2 tsp. lightly chopped thyme leaves
1/4 tsp. red-wine vinegar; more to taste

Trim and peel the shallots (keep some of the root end intact to hold them together during cooking) and separate or cut any large ones in two. Heat the butter in a medium skillet over medium-high heat. Add the shallots and season with salt and pepper. Cook, tossing frequently, until browned in spots and fragrant, 3 to 5 minutes. Add the Cognac. If you're cooking over gas, tilt the pan to ignite the brandy. On an electric stove, hold a match to the pan to light the brandy. Let the flames die down and then cook until there's only a glaze in the bottom of the pan. Add the wine and 1 tsp. thyme leaves, bring to a simmer, reduce the heat to medium low, and cover. Cook until the shallots are completely soft and falling apart, 40 to 45 minutes, checking occasionally and adding water, a couple of tablespoons at a time, if the pan dries out. Uncover and reduce any excess liquid to a glaze over medium heat. Stir and taste for seasoning. Reserve at room temperature for a couple of hours or refrigerate if making farther ahead.

To serve with the steak, stir the chopped thyme into the shallots and bring to room temperature if they've been refrigerated. Season to taste with the vinegar.