Don’t be afraid to venture out and try all cuts of steak. As you perfect your technique for each one it opens up your options on what you can make. The Sirloin is a fantastic cut to grill. We find it is best when marinated for a few days. When your going to purchase your sirloin you want to be sure to feel the package, make sure the meat feels soft with no real thick pieces of fat in the middle. Look for a nice bright fresh looking color as well. If you can’t find anything on the shelf ask the butcher to cut you one and tell him or her what your looking for. Then get that bad boy home and start treating it to some extra #steaknightmagazine flavor.
Japanese Miso Sake Ginger Sirloin
Ingredients:
Dry Rub Mixture:
(this is enough for about 2 large steaks)
• 1/2 cup – Dark Brown sugar
• 1/2 Teaspoon – Dry Thyme
• 2 Tablespoons – Miso Powder
• 1/2 Teaspoon- Crushed Chili Flake (add more if you like it spicy)
• 1/2 Teaspoon – All Spice
• 2 Teaspoons – Ginger Powder
• 1 Tablespoon – Garlic Powder
• 1 Tablespoon – Salt
• 1 Tablespoon – Fresh Ground Black Pepper
• 1 Teaspoon – Cinnamon
Rub mixture all over your steak and place in an air tight container in the refrigerator for 1 hour to allow the spices to penetrate your steak. In the meantime lets create your wet marinade.
Wet Marinade Mixture:
(this is enough for about 2 large steaks)
• 3/4 cup – Sake
• 1/4 cup – Honey
• 1 Tablespoon – Soy Sauce
• 1/4 cup – Rice Wine Vinegar
• 3 Tablespoons – Lime juice
• 1/2 Tablespoon – Lemon Grass Paste (or 1/2 stalk of Lemongrass finely chopped)
• 1 Tablespoon – Pickled ginger liquid
• 1 Teaspoon – Pickled Ginger finely chopped
Pour this mixture into the container with your already rubbed Steak. By this time you will see that the dry rub has already started working on the steak. Place your steak back into the refrigerator and let sit for 2 days. If you cant handle the waiting, take it to the grill after 1 day. But we promise 2 days will taste even better.
If it’s time to grill you want to remove your steak from the refrigerator and bring that steak to room temperature. When you grill this type of steak you want the grill HOT, Real HOT. This is so you can get your fast sear and get that delicious caramelization. We also suggest to grill to medium rare. So cook 4-6 mins per side depending on how hot you can get your grill and the thickness of your steak. Good rule of thumb is to touch the steak to check and see if it is done.
Touch the tip of your index finger to the tip of your thumb, now with the other hand touch the fleshy part at the base of your thumb. That is Rare to Medium Rare.
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