Barbecued Top Sirloin - Tony Johnson Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Top sirloin cut 2 inches thick
Marinade:
4 oz red wine
2 oz olive oil
1 tsp. cumin seeds (freshly ground)
1 tsp. dried oregano
1 clove garlic (squashed)
A few dashes hot sauce
Juice of half a lime
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Directions: |
Directions:Using a fork punch holes in both sides of the meat so that the marinade can work its way into the meat. Place meat in a heavy zip lock bag or large flat dish and cover with marinade for 2 to 12 hours. Occasionally turn the bag so the meat remains coated in marinade.
In the last 15 minutes (no more) of marinating (i.e. just before cooking) tenderize the meat by sprinkling (fairly generously) with non-seasoned meat tenderizer and repeat the fork jabbing bit.
Heat the barbecue so the coals are at maximum heat. Sear both sides of the meat. Turn heat down as low as possible, put meat on a higher rack, and cook slowly till done. Or if you have a two burner barbecue turn off one burner and turn the other one down to low. Place meat on turned off burner so it is cooked with indirect heat.
How long the meat will take to cook depends on the heat and the degree of rareness desired (30 to 50 minutes).
Let rest covered for 15 minutes.
Slice on the diagonal. |
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Personal
Notes: |
Personal
Notes: You can sear the meat in a very hot cast iron frying pan with a little oil.
Can omit the tenderizing stage depending on the quality of meat. Tony sometimes uses ripe papaya pulp as the meat tenderizer.
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