Page 27 - Barbecue News June 2020 Issue

bbq is now!
Barbecue Is Now!
Since we are all shut-in and tensions are rising and meat to BBQ is getting hard to get I had to my freezer.
For some reason I have a deep desire for some grilled steaks so I will just have to get out my steak recipes and see which one’s I want to cook tonight. This one is one I like so I may cook it again.
Paul Kirk
BBQ Hall Of Famer Certified Master Judge BBQbaron@gmail.com
Grilled Sirloin Steaks with Cherry Tomato and Corn Relish
Ingredients for the tomato and corn relish:
2 ears corn, grilled
1 pint cherry tomatoes, halved 1/4 cup diced red onion
10 fresh basil leaves, chopped
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil Salt to taste
Freshly ground black pepper
Ingredients for the steaks:
4 top sirloin steaks, about 8 to 10 ounces each
Directions for the tomato and corn relish:
Cut the corn from the cob and place it in a mixing bowl. Add the cherry tomatoes, red onion, basil, sugar, vinegar and olive oil. Sea- son to taste with salt and pepper. (This can be made in advance and stored in the refrigerator for up to 2 days. The relish can be served sold or at room temperature.)
Directions for the steak:
Preheat the grill to high. Season the steaks with salt and pepper. Cook the steaks on the hot grill to the desired doneness, about 5 to 7 minutes per side for medium rare. Serve the steaks topped with the relish.
This recipe serves: 4.
And if you don’t like this one try this: that I stole from Stu Carptenter, may he rest in peace!
Blue Cheese Steak from Stu
Ingredients:
3 pounds beef tenderloin-- (3 to 4)
3/4 pound good sliced bacon – more as needed 1/2 cup teriyaki sauce
1/2 cup red wine
1 tablespoon good balsamic vinegar
6 cloves roasted garlic
2 green onion—white and 1" green, minced
1 tablespoon hickory salt
Fresh cracked black pepper to taste
4 ounces blue cheese—crumbled
1/2 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce
Directions:
Combine, teriyaki sauce, red wine& balsamic vinegar, garlic and green onion. Pour mixture over beef and allow to marinate for at least 30 minutes turning at least once. Wrap tenderloin in bacon, securing with toothpick if needed. Place tenderloin on hot grill for 15 minutes, turning 4 times move to medium grill and cook for 30 to 40 minutes longer, turning 4 times, removing at 130 degrees internal temp. Salt and pepper beef at this time, if desired.
Allow to set for approximately 5 to 10 minutes before slicing. Be sure to leave bacon on when slicing.
In a saucepan over low heat, combine the bleu cheese, mayo, sour cream and Worcestershire sauce. Stir until smooth and creamy and serve over the sliced tenderloin.
Save the marinade, mince some roasted garlic and added a little more of each ingredient to the marinade.
I then put it in a saucepan with a sprig of rosemary and small red potatoes and let them simmer while the meal cooked.
Be careful because garlic and bleu cheese can be overpowering for some.
Enjoy and be safe!
JUNE 2020
BarbecueNews.com - 27