Grilled Dry-aged Sirloin Brushed with Grilled Garlic and Tarragon Butter
Sirloin steak is even better drizzled with garlic and tarragon butter! Accompanied by mushrooms and potato, the steak is the heart of a classic American dinner. If desired, the butter could be made separately and formed into a log, then refrigerated until ready to use — slice rounds of butter to top beef or vegetables.
- Grilled Garlic
- Garlic - 1 large head
- Olive Oil
- Grilled Garlic and Tarragon Butter
- Butter - 3 tablespoons, melted
- Garlic - 2 tablespoons, grilled
- White Anchovies - 1 tablespoon, chopped
- Tarragon - 1 tablespoon, minced, fresh
- Lemon Juice - 1 teaspoon
- Lemon Zest - 1 teaspoon, grated
- Portobello Mushrooms - 4, cleaned, stems and dark gills removed
- Olive Oil
- Black Pepper - freshly ground
- Onions - 2 large, peeled and sliced 1/2-inch thick
- Beef Top Loin Steaks - four 6-ounce, boneless, cut 1/2-inch thick
- Parbaked Potatoes - 4, skins on
To grill the garlic: Light a large quantity of charcoal briquettes in a large, covered charcoal grill and let the coals burn until they are covered with light ash. Prepare for indirect cooking by forming the coals into a circle around the perimeter of the grill. Place the cooking grate on top.
Drizzle the head of garlic with olive oil and place on the cooking grate. Cover, leaving the holes open, and grill for 30 to 45 minutes, or until the garlic is tender. Remove from the grill and let cool slightly. Remove the outer paper layers. Cut horizontally across the garlic head, exposing the individual cloves, and squeeze out the puree. It may be used immediately, or stored in the refrigerator for up to 3 days.
To prepare the butter: In a small bowl, combine the butter, grilled garlic, anchovies, tarragon, lemon juice, zest, and salt; mix well. Set aside.
To prepare the sirloin: Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot.
Brush the portobello mushrooms and onion slices with oil; sprinkle with salt and pepper. Place the mushrooms and onions on the grate and grill for 6 minutes, turning once half-way through the grilling. Set aside.
Sprinkle the steaks with salt and pepper. Brush with oil. Place the steaks on the grate and sear on high for 2 minutes, then rotate to form criss-cross grill marks. Turn, brush with Grilled Garlic and Tarragon Butter, and grill for 5 minutes for medium (160F/71C) or 8 minutes for well-done (170F/77C).
Cut the potatoes in half; brush lightly with oil and place, cut-side down, on the grate. Grill 4 minutes to heat through.
To serve: Slice the steaks and mushrooms on the bias. Arrange on four warmed plates with the onions and potato. Drizzle with Grilled Garlic and Tarragon Butter.