The French entrecôte naturally sounds a lot nicer than sirloin steak. Characteristic of this steak is the slightly marbled meat with a clear edge of fat.
Not everyone is a fan of that fat, although there are also people who find that the tastiest part. By leaving it on during grilling, it gives extra flavor to the meat.
You can choose to cut it off when serving, but if you ask us, you can leave this alone. It is precisely this combination of that crispy fat part and the tender meat that makes the sirloin steak so unique.
In this dish we serve the sirloin steak with homemade garlic butter. A super combination on the meat!
Roasting whole garlic bulbs in the oven or (even better) on the barbecue gives it a sweet, rich umami-like flavor. It almost feels like the cloves start tasting like licorice.
Always opt for a thicker sirloin steak at the butcher, so that it can be cooked slowly and therefore remains much more tender.
After grilling, you can slice the meat and divide it per person. That is much tastier than opting for one thinner sirloin steak per person.
Grilled sirloin steak with puffed garlic butter and sweet potato with creme fraiche
Ingredients
- 2 sirloin steaks at least 350 grams or 1 sirloin steak of 700 grams
- 4 small sweet potatoes
- 4 tbsp creme fraiche
- 8 slices of puffed garlic butter
- a splash of olive oil
- pepper coarsely ground
- fleur de sel
Instructions
- Preheat the barbecue with a direct zone ofabout 180 degrees and an indirect zone of 120 degrees.
- Prick the sweet potatoes here and there with afork and place them on 2 sheets of aluminum foil. Drizzle them with olive oiland season them with fleur de sel and pepper. Wrap them well with aluminum foil and place the packages directly on the coals. Bake the potatoes for about 30minutes (depending on their size) until cooked through. Check doneness with a knife.
- Take the sirloin steaks out of the refrigeratorabout half an hour before cooking, pat the meat dry and sprinkle it generouslywith the ground pepper and fleur de sel.
- Place the sirloin steaks on the direct zone andgrill them. Turn the meat a quarter turn after 2 minutes and let it grill foranother 2 minutes, creating that characteristic grill pattern. Turn the meatover and grill the other side in the same way.
- Place the meat over the indirect zone. Insert acore thermometer into the thickest part of the sirloin steak and set it to 46 degrees for a nice red result. The meat will continue to cook a little when you take it off the barbecue, so that's why this slightly lower temperature is used. If you prefer it medium-rare, continue cooking it to a temperature of 52 degrees.
- Remove the sweet potatoes from the foil, cut the skin loose and loosen it with a fork. Spoon the creme fraiche over the sweet potatoes and season them with pepper and fleur de sel.
- Remove the meat from the foil, cut it into nice slices and season it with freshly ground pepper and fleur de sel.
- Serve on a large platter or plank with the sweet potatoes. Place the slices of butter on the sliced sirloin steaks and let it melt gently.
