Sirloin steaks are my red-headed stepchild. There's nothing wrong with them, but I have a hard time turning down the well-marbled ribeye steaks and NY strips that my grocery store routinely offers. But with COVID-19 affecting things, I need to shed some quarantine pounds, and beef prices have been a bit more expensive. Sirloin steak is a delicious, lean, tender, and less-costly alternative.
These Grilled Sirloin Steaks with Sweet and Sour Vegetables are an excellent example of that.
I thought that the sweet and spicy flavor of the Spicy Pineapple Head would pair well with sweet and sour stir fry. My prep for the steak was simple - I marinated it in ponzu sauce, then seasoned it with Spicy Pineapple Head and grilled it.
Grilled Sirloin Steak with Sweet and Sour Vegetables
- 2 six to eight-ounce top sirloin steaks
- 1/2 cup Kikkoman ponzu sauce
- 5 tablespoons peanut oil (divided)
- 1 tablespoon Dizzy Pig Spicy Pineapple Head
- 1 onion, peeled and diced
- 1 sweet bell pepper, seeded and diced
- 1/2 cup sweet and sour sauce recipe
- 2 cups cooked sweet jasmine rice
- 1 green onion, thinly sliced
- Marinate the steak. Place steaks in a zip-top bag. Whisk 2 tablespoons of oil into the ponzu sauce and pour it into the bag. Press out as much air as you can and zip the top. Place in the refrigerator for 6-8 hours.
- Preheat the grill to 400°f. This is a bit cooler than I usually grill steaks, I did so to help keep from burning the sugar in the rub.
- Grill the steak. Remove steaks from the marinade and pat them dry. Lightly coat the steaks with 1 tablespoon peanut oil and then season with the Spicy Pineapple Head. Grill the steaks until they reach an internal temperature of 125°f, about 4 minutes per side. Remove to a cooling rack and allow to rest while making the stir fry.
- Stir fry the vegetables. Increase the heat to 450-500°f. Place the wok on the grill and allow it to preheat for 4 minutes. Add 2 tablespoons oil and wait another minute. Add the onion and pepper and continuously stir fry until tender, 3 to 5 minutes. Pour in just enough sweet and sour sauce to coat the vegetables and continue to stir fry until the sauce thickens, another minute or so. Remove from heat.
- Serve. Divide the cooked rice onto 2 plates and top with the sweet and sour vegetables, garnish with green onion. Slice sirloin and place next to the rice and veggies. Sprinkle a small amount (about 1/4 teaspoon) of Spicy Pineapple Head over the sliced steaks.
Yield: 2 portionsPrep Time: 00 hrs. 30 mins.
Cook time: 00 hrs. 20 mins.
Total time: 50 mins.Tags: grill, steak, beef, sirloin steak, stir-fry
Ponzu is a sweet, slightly salty, and citrusy sauce made with mirin, rice vinegar, seaweed, and other things. If you can't find it, you could thin some teriyaki sauce with chicken stock and a splash of lemon juice.
|Zip-top bags are an easy way to marinade items easily in the fridge. Just flip it every few hours.|
|The sweet tropical flavors of Spicy Pineapple Head make it ideal for chicken, seafood, fruits, and desserts, but I found it worked just fine on beef too.|
|Stir-frying happens in the blink of an eye, so having everything ready is extremely important. I was using my Big Green Egg Mini-Max, but I took advantage of my nearby Challenger Designs Torch grill cart.|
|My set up for this cook was a Big Green Egg Mini-Max with a Woo Rig in it. The rig slightly raised my grill grate for the steaks and held the wok for the stir fry. I had a Kick-Ash Basket full of lump charcoal.|
|I had concerns that the sugar in the rub might burn during grilling, but using the slightly lower temperature and elevated cooking grate took care of that.|
|You might notice that my lower air intake vent is almost completely closed. That's because while stir-frying with the dome-lid open, the fire will get all the air it needs.|
Want to check out more? Consider buying my books, The Kamado Smoker and Grill Cookbook and The Offset Smoker and Grill Cookbook.