Petite Sirloin Steak Grilled: Easy Steak Recipes

I roam the steak or beef section most days in search of some beef to throw on the grill. While rib eyes, New York steaks call my name, I can't help the pricing of petite sirloin steaks. Where I live, it averages 2.12 per pound and that is one hell of a deal for meat these summer days. 

I like its tender cut, light marbling, and incredible beefy flavor-and the cheapness of it all. 

While there are so many quirky recipes out there for grilled steak, I have come to find that keeping it simple it the whole element of achieving good tasting meat-and a charcoal grill.

Tips for grilling steak:

There are some simple, easy things to do and remember when grilling any cut of beef. 

If you can plan ahead, season both sides of the steak with kosher salt and cracked black pepper and allow it to sit overnight. This tenderizes the meat and penetrates the actual muscle for optimum flavor.

Once you got the beef seasoned, then set it out at room temperature for about an hour. This will help its internal temperature maintain the exterior heat of the grill. 

Or otherwise, not charring the outside while the inside is raw. Whether you prefer your meat well-done <--not ideal for sirloin but whatever.....or medium-rare<---ideal for this cut, these two simple tips can up the flavor of any steak or cut of beef. 

I love pairing my meat with caramelized onions and mushrooms. Its easy, cheap and simple too. 

That recipe is a coming....As the videos on Youtube that features: One Knife

Carry on---grill on...