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Mesquite Grilled Frontier Sirloin Recipe

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This recipe for Mesquite Grilled Frontier Sirloin, by , is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ed & Peggy Erwin
Added: Friday, October 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 T. prepared yellow mustard
2 T. vegetable oil
6 cloves garlic, dry roasted until soft
1/2 tsp. Worcestershire sauce
1/2 tsp. crumbled sage
2 boneless top sirloin strip steaks (18 to 20 oz. each, 1 inch thick)
8 green onions
salt and fresh ground black pepper, to taste
4 serranoes, halved lengthwise
mesquite chips

Directions:
Directions:
Combine first five ingredients in a food processor or blender. Rub steaks and onions with mixture, season with salt and pepper and let sit at room temperature for 45 minutes. On an outdoor grill, fire up enough charcoal to form a single layer of coals. Place a few handfuls of mesquite chips or pods in water to soak. When charcoal is covered with gray ash, scatter mesquite over it and place steaks directly over fire. Place onions and serranos on a small piece of foil, a little off to the side of the fire where it is lower. Grill steaks on one side for about 4-5 minutes, covering partially with the grill lid (vents open) to trap some of the mesquite smoke. Turn steaks, again cover grill partially and cook to desired doneness, about 4 more minutes for medium rare. When you turn the steaks, turn onions and serranos, removing them when soft. Top steaks with onions and serranoes and serve immediately.

Number Of Servings:
Number Of Servings:
4

 

 

 

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