American cuisine

Grilled Strip Sirloin Steak

Strip sirloin steak will definitely achieve a hundred percent of success for a dinner. Easy to prepare a spicy glazed steak with grilled asparagus there is nothing else to wish for!

Grilled Strip Sirloin Steak
5 stars rating if you like it!
PRE TIME: 10 min
TOTAL TIME: 25 min
  • 9 oz. Steak
  • A pinch of salt for steak
  • A pinch of black pepper for steak
  • 3 oz. Asparagus
  • A little bit of Olive oil
  • A little bit of Salt
  • A little bit of Pepper
  • 2 tbsp. D1 sauce (Chef Fearing plans to start selling his D1 sauce soon, so keep an eye out for it)
  • For D1 sauce: Chef Dean's version of A1 steak sauce
  • 1 tbsp. Olive oil
  • 1 cup Yellow onions, roughly chopped
  • 1/4 cup Carrots, roughly chopped
  • 1 tbsp. Garlic, chopped
  • 1 tbsp. Freshly cracked pepper
  • 1 cup Balsamic vinegar
  • 1/2 cup Worcestershire sauce
  • 2 cup Rich Beef stock or non-fat, low-sodium beef broth
  • 1/2 cup Ketchup
  • 2 tbsp. Brown sugar
  • 1/4 cup Cornstarch dissolved in 1/4 cup cold water
  • Salt to taste
About 20 minutes before grilling, remove the steak from the refrigerator and let sit, covered, at room temperature. Season the steak with salt and pepper. Place the steaks on the grill at medium temperature and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135°F/58°C), 5 to 7 minutes for medium (140°F/60°C) or 8 to 10 minutes for medium-well (150°F/65°C).
Grill the asparagus. Moisten it with olive oil and season with salt and pepper. Grill it quickly.
Glaze the steak with D1 sauce. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with the asparagus and enjoy!
Final Notes
Final Notes
Making the D1 sauce: Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes, or until just beginning to color. Stir in the carrots, garlic, and cracked pepper and cook stirring, for 2 minutes, or until the carrots have taken on some color. Stir in the vinegar and Worcestershire and, using a heatproof spatula, scrape the browned bits from the bottom of the pan. Cook, stirring occasionally, for about 5 minutes, or until the liquid has reduced by half. Add the stock, ketchup, and brown sugar and bring to a boil. Immediately lower the heat and simmer for 5 minutes. Whisking constantly, add the cornstarch mixture in a slow, steady stream. Cook, stirring constantly, for 5 minutes, or until quite thick. Remove the sauce from the heat and pour into a blender. Holding the lid down with a folded kitchen towel to prevent a steam explosion, process to a smooth puree. Season with salt to taste. Use as directed in a specific recipe, or store, tightly covered and refrigerated, for up to 1 week. Reheat before using.
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