Grilled Sirloin with Bernaise Butter
Source of Recipe
unknown
List of Ingredients
BEARNAISE BUTTER:
1/4 cup butter, softened
1 Tbs finely chopped green onions
1/8 tsp dried tarragon leaves
STEAK:
1 1 1/2-pound boneless beef sirloin steak, 1 to 1 1/2 inches thick
1 Tbs olive oil
1 tsp black and red pepper blend
1/4 tsp salt
Recipe
1 Heat grill. In small bowl, combine all butter ingredients; mix well. Place butter mixture on sheet of plastic wrap; shape into log. Wrap; refrigerate while preparing steak.
2 When ready to grill, carefully oil grill rack. Rub both sides of steak with olive oil; sprinkle with pepper blend and salt. Place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning once or twice.
3 To serve, cut steak into serving-sized pieces. Top each serving with béarnaise butter.
4 servings
5 Note: To broil steak, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once or twice.
6 Ingredient Info: Tarragon is a sweetly aromatic herb with thin, dark green leaves. Its distinctive anise-like flavor is integral to several classic French recipes, such as béarnaise sauce. Beef sirloin steak is less expensive than T-bone, porterhouse or strip steaks. The price, as well as the flavor, makes this tender steak a good choice for a family dinner.
7 Make-Ahead Tip: Prepare the béarnaise butter up to a day in advance; wrap the log well and refrigerate it.
8 NUTRITION INFORMATION PER SERVING: SERVING SITE: 1/4 of Recipe Calories 320 Calories from Fat 200 Total Fat 22 g Saturated 10 g Cholesterol 120 mg Sodium 320 mg Total Carbohydrate 0 g Dietary Fiber 0 g Sugars 0 g Protein 31 g Vitamin A 10% Vitamin C 0% Calcium 0% Iron 20% DIETARY EXCHANGES: 4-1/2 Lean Meat, 1-1/2 Fat
Servings: 4
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