BBQ Sirloin Steak Provencale
Here’s a nice and a bit different version of a BBQ Sirloin Steak. I call it the “BBQ Sirloin Steak Provencale”, mostly because of the fresh herbs used in the marinade.
INGREDIENTS FOR THE MARINADE (for about 1 lb or 0,45 kg of meat)
- 1/2 cup (or 1 dl) Balsamic vinegar
- 1 tbsp Soy sauce
- 1 tbsp Maple syrup
- 1 tbsp Fresh Oregano (chopped)
- 1 tbsp Fresh Rosemary (chopped)
- 1 tbsp Fresh Thyme (chopped)
- 1 tbsp Fresh Basil (chopped)
Mix ingredients for the marinade. Put sirloin steak and marinade in a plastic bag (or a bowl) used for marinating meat. Marinate the meat for at least 2 hours in the fridge.
Prepare the grill with a small amount of charcoal on one side to make it easy to grill indirectly. I prefer a charcoal grill rather than gas grill but both works fine of course. Be sure not to put too much charcoal on the grill because you don’t want it to get too hot.
Also, soak some of your favorite wooden chips and put them in a proper container or aluminum foil.
When the charcoal is glowing and the meat is ready for the grill, put the meat directly above the glowing charchoal for about 30 seconds on each side. Just to get a nice brown surface. Then quickly move the meat to the other side of the grill. Put the container with the soaked wooden chips on top of the charcoal and put the lid on the grill. Make sure the temperature doesn’t exceed 250 degrees F (ca 120 degrees C). If it gets too hot you can open the lid for a while.
I usually prefer my sirloin steak medium/rare but with this recipe I like it well done as well. It’s all up to you. You can use a digital meat thermometer if you’re not sure when the meat is cooked the way you prefer.