Grilled Sirloin Petite Steaks and Plank Veggies

13 04 2012

We affectionately refer to our home as “The Chateau”…and tonight The Chateau received a new Broilmaster grill, which needed to be tested immediately of course! And what better way to take this beauty for a ride than with steaks?

My motto with grilling has always been to keep it simple. A nice hot grill and a little seasoning and/or sauce can go a long way!

Grilled Sirloin Petite Steaks and Plank Veggies

The following serves 2:

  • 2 top sirloin petite steaks, at room temperature
  • Half a small eggplant, cut lengthwise into planks
  • Half a medium zucchini, cut lengthwise into planks
  • Half a medium squash, cut lengthwise into planks
  • 1 large red potato, cut lengthwise into planks
  • Flavor infused olive oil (I used a basil olive oil, but you can just use olive oil if you don’t have anything infused)
  • Kosher salt
  • Black pepper
  • Garlic powder
  • Crushed red pepper flakes
  • Paprika

Fire up the grill and get it nice and hot.

Cut your veggies and potato into lengthwise planks, thick enough to stand up to the grill, and place them in a single layer on a foil-lined baking sheet. Drizzle liberally with olive oil and add salt, garlic powder and red pepper flakes to coat. Use your hands to toss the planks around to coat with oil and spices on both sides.

On another plate, season the steaks liberally with kosher salt and black pepper. Start to grill the steaks first on one side of the grill, covered. Remove steaks at your desired doneness (rare, medium-rare or medium) and set aside to rest.

A few steak grilling tips I picked up from Cuisine At Home:

  • Turn steaks when tiny beads of blood form on their tops and they release easily from the grill. If they stick, they’re not ready to turn. Grill them for another 30 seconds or so and try again. When they’re ready, turn with tongs, not a fork which can make holes and let the juices escape.
  • Pull the steaks off the grill just before they reach your preferred doneness because they will continue to cook as they rest.
  • Make sure to let your steaks rest for a few minutes before cutting into them, this will allow the juices to redistribute and will help keep the meat juicy.
  • How to know when it’s done: Rare will be 115 – 120 degrees; steak has a maroon center and just barely warm to the touch. Medium-rare will be 125-130 degrees; steak is pinkish-red and hot in the center. Medium will be 135-140 degrees; steak is pink in the center and hot.

The veggies won’t take long to cook. The potatoes will take the longest, so start with those and then add the other veggies after a few minutes. Grill them on the other side of the grill, covered, until marks appear, about 2 minutes. Flip and grill the veggies on the other side for an additional 2 minutes. Remove and set aside.

If you would like garlic bread as I have pictured here, brush some thick slices of crusty bread with butter or olive oil and grill until marks start to show. Flip and grill on the other side until marks start to show as well. Remove and rub the bread with a clove of garlic.

To serve, place half the veggies and potato planks on a plate and place steak on top. Finish with a little olive oil.

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