Grilled Top Sirloin Steaks
with Charred Asian Greens & Scallion-Nori Butter
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
The steaks are high this week—high on flavour, we mean. With a couple of key details, you’ll put an Asian spin on barbecue night. Slap down these beefy top sirloin cuts to sizzle in a dusting of sweet sesame spices. At serving time, give them a daub of compound butter, made with nori, ginger and scallions for a multi-level flavour experience melting over top. Each serving also gets grilled Asian greens and a mound of fragrant white rice.
We will send you:
- 300g Top sirloin beef medallions
- 1 Garlic clove
- 20g Ginger
- 2 Scallions
- 340g Asian greens (yu choy or gai lan)
- 15ml Ponzu lime sauce
- 160g White rice
- 0.5g Crushed nori
- 8g Sugared Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper, sugar)
Contains: Bonito, Milk, Sesame, Soy, Wheat
You will need:
Medium pot
Peeler
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
40 g
Saturated Fat
18 g
Sodium
970 mg
Total Carb
79 g
Sugars
5 g
Protein
41 g
Fibre
7 g
Preparation
Cook the rice
Thinly slice the scallions, separating the white bottoms and green tops. Mince the garlic. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the white bottoms of the scallions and ½ the garlic. Fluff the rice.
Mise en place
Meanwhile, heat the BBQ on high, making sure to oil the grill first. Place 3 tbsp butter (double for 4 portions) in a small bowl and leave at room temperature to soften. Remove the bottom inch of the gai lan stems. Peel and mince the ginger. In a large bowl, combine the gai lan, a drizzle of oil, ⅓ of the spices and S&P.
Grill the steaks
Pat the steaks* dry with paper towel; season with ½ the remaining spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board, leaving any browned bits in the pan, if using. Reserve the grill pan, if using. Cover the steaks and let rest for at least 5 min. before slicing against the grain.
Make the scallion-nori butter
Meanwhile, to the bowl of softened butter, add the ginger, nori, and remaining white bottoms of the scallions, garlic and spices; stir well.
Grill the gai lan
Grill the gai lan on the BBQ (or in the reserved grill pan heated on medium-high), 2 to 4 min. per side, until crisp-tender. Transfer to a bowl and add the ponzu; toss well.
Finish & serve
To the pot of rice, add ½ the scallion-nori butter; stir well. Divide the rice between your plates. Top with the steaks and gai lan. Spoon the remaining scallion-nori butter over the steaks. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
