BLACK PEPPER RUBBED SIRLOIN WITH HORSERADISH BUTTER
300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
Creamy mashed potatoes and caramelized onions would complement the robust flavors of this dish.
TIP: The horseradish butter can be stored in the refrigerator for up to 5 days, or wrapped in additional freezer plastic or paper and stored in the freezer for up to 2 weeks. Let thaw, then slice into rounds while still cold.
Serves 6
Ingredients
Horseradish Butter
• 6 tbsp butter, softened
• 3 tbsp prepared horseradish
• 1/2 tsp kosher salt
• 6 pieces sirloin steak (each about 8 oz)
• 3 cloves garlic, minced
• 3 tbsp cracked black pepper
• 2 tbsp coarse kosher salt
Directions
1. Prepare the butter: In a small bowl, whisk together butter, horseradish and salt. Spoon onto a piece of waxed paper and roll into a log about 3 inches long. Wrap in plastic wrap and refrigerate for about 1 hour, or until firm.
2. Coat steaks with garlic. In a shallow dish, combine pepper and salt. Press steaks into the salt and pepper mixture, coating both sides. Let stand for 20 minutes.
3. Meanwhile, prepare a hot fire in your grill.
4. Grill steaks for 4 to 5 minutes per side, turning once, until a meat thermometer inserted in the thickest part of a steak registers 130°F for medium-rare, or until desired doneness. Serve each steak topped with a slice of horseradish butter.
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