I’m back! If you haven’t check out my latest story yet (Italian Runaway), it provides an explanation for my long absence. Regardless, I’m back in my kitchen and excited to be cooking for myself again after a long stint away.
Easing back in to extravagant meals slowly, we had a rain-free and (somewhat) sunny weekend in Seattle so I decided to take advantage of it by grilling. I’m a big fan of grilling for it’s ease, limited clean-up, and short cook time; as we move into warmer weather expect to see more and more of my recipes focused on grill-ability.
In my first weekend back home, I decided to head down to Pike’s Place Market to pick up a few ingredients for a healthy simple dish: sirloin steak with frisee salad. I typically stick with spinach based side-salads, but I decided to mix things up after seeing some DELICIOUS looking frisee and picking up a pound of bavarian bacon (also at the market).
Steak preparation is a personal choice in my book. Marinade, rareness, char, etc. are all dependent on what you enjoy, however I’ll share my recommendations below because I do get feedback often that my steaks are delicious – maybe not the best of all time, but definitely worth trying if you’re looking to mix things up.
As always, I would love to hear from you if you try my recipes – leave a comment to let me know how things turn out or if you have any questions I can answer! Happy cooking!
Ingredients
Steak:
- 2 petite sirloin steaks
- 1 package Adolph’s Meat Marinade
- 2/3 c. water
- 2 tbsp minced garlic
- Cracked peppercorn, to taste
Salad:
- 1-2 small heads of frisee
- 4 slices thick cut bacon, chopped into rough pieces
- Red onion, diced (amount per preference – 2-3 oz)
- 1 tbsp red wine vinaigrette
Instructions
Steak:
- Combine water, Adolph’s Meat Marinade, peppercorn and garlic together in a large tupperware container until well mixed.
- Separate 1/3 c. liquid in a different container and refrigerate.
- Add sirloin steaks to the marinade and toss well, refrigerate.
- Let marinade at least 2-3 hours, pulling steaks out of fridge ~15-30 min before grilling to bring to room temperature.
- Pre-heat grill to 350º
- Grill steak 6 min on each side to reach a medium-rare temperature, ensuring the internal temp reaches at least 145º. Try to only flip once for an even cook.
- Before flipping, spread ½ of the reserved marinade onto the steaks with a basting brush
- After flipping, spread the remaining marinade onto the steaks and finish cooking.
- Cover with aluminum foil and let stand 10 min before serving
Salad:
- Wash and dry frisee well using either a salad spinner or paper towels
- Roughly chop frisee and add to a large mixing bowl
- Roughly chop red onion and add to frisee
- Roughly chop slices of bacon into 1 in. pieces
- In a medium skillet, heat pan on a medium until it feels hot when hovering a hand above the surface
- Spray with cooking spray and add bacon pieces
- Cook ~10 minutes to bring to an almost crispy texture
- Remove from heat and pat with paper towels until grease is absorbed
- Add bacon to frisee mixture
- Incorporate red wine vinaigrette and mix well
- Pan-fry two eggs “sunny side up” (not sure how to cook sunny side up eggs? Check out these easy how-to instructions now!)
- Separate salad into 2 servings and top with egg
Weekend Baker 