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Grilled Orange-pepper Top Sirloin Steak
2013-08-06
https://www.metro.ca/userfiles/image/recipes/haut-surlonge-grille-poivre-zestes-orange-5918.jpg
PT15M
PT20M
PT4H35M
MarinadeCrush the peppercorns and coriander seeds.Zest and juice one orange.In a bowl, combine balsamic vinegar, olive oil, orange juice and zest, and crushed peppercorns and coriander.Baste top sirloin with half the marinade and marinate in the refrigerator for 4 hours.Reserve remaining marinade for basting during cooking.CookingPreheat barbecue to high.Grill steak 3 minutes. Flip and baste it with marinade, and grill 3 minutes other side.Place steak over the burner that's off, close the cover and cook over indirect heat for another 10 minutes. For medium steak, meat thermometer should read 160°F (71°C).Remove steak and brush with marinade again.Zest the second orange and top steak with zest.Cover with foil and let stand 10 minutes.Serve with vegetable brochettes.
4
"Chef Anne Desjardins - Émission ""Par dessus le marché"""
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2 thick top sirloin steak in. (5 cm)
2 orange, rinsed
2 Tbsp. (30 mL) peppercorn
1 tsp. (5 mL) coriander seeds
1/2 cup (125 mL) balsamic vinegar
1 Tbsp. (15 mL) extra virgin olive oil
Salt to taste
Grilled Orange-pepper Top Sirloin Steak
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:15
Preparation
0:20
COOKING
4:35
TOTAL TIME
Ingredients
-
2
thick top sirloin steak in. (5 cm)
-
2
orange, rinsed
-
2 Tbsp.
(30 mL)peppercorn
-
1 tsp.
(5 mL)coriander seeds
-
1/2 cup
(125 mL)balsamic vinegar
-
1 Tbsp.
(15 mL)extra virgin olive oil
-
Salt to taste
Preparation
Marinade
Crush the peppercorns and coriander seeds.
Zest and juice one orange.
In a bowl, combine balsamic vinegar, olive oil, orange juice and zest, and crushed peppercorns and coriander.
Baste top sirloin with half the marinade and marinate in the refrigerator for 4 hours.
Reserve remaining marinade for basting during cooking.
Cooking
Preheat barbecue to high.
Grill steak 3 minutes. Flip and baste it with marinade, and grill 3 minutes other side.
Place steak over the burner that's off, close the cover and cook over indirect heat for another 10 minutes. For medium steak, meat thermometer should read 160°F (71°C).
Remove steak and brush with marinade again.
Zest the second orange and top steak with zest.
Cover with foil and let stand 10 minutes.
Serve with vegetable brochettes.
Source :
"Chef Anne Desjardins - Émission ""Par dessus le marché"""
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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