Grilled Sirloin Steak

An important note to all my vegetarian friends and followers: BE WARNED. This is a meaty post. I'm sorry, but sometimes a girl just needs a steak.

The husband and I recently purchased a new grill. Well, ok, maybe it's not exactly new, but it's new to us. We bought it on Craig's List for $70. It's an old Weber gas grill, and we're obsessed with it. We want to grill all the time. We talk about grilling, read books about grilling, and watch grilling on TV. (Actually, the more I think about it, this is pretty standard for me and cooking, but now I'm happy to have the husband on the crazy bandwagon.)

As part of this obsessive activity, we watched some sort of grilling show with Bobby Flay. Before Bobby (yeah, we're on a first name basis) threw his steaks on the BBQ, he oiled them and then seasoned them with salt, pepper, and...nothing else. Just a whole lotta salt and pepper. Well, that seems pretty darn easy. 

The husband and I thought we'd try Bobby's technique when top sirloin steak was on sale at the grocery store. I snagged a 1.5 pound slab of beef, oiled it, and salted and peppered the bejeebers out of that thing. When I thought I'd seasoned it enough, I put on a bit more. The husband was in charge of manning the grill. A few minutes later, we sat down to a crusty, flavorful, beautiful steak. My mouth is watering just thinking about it.  

And, BONUS!, we grilled enough to use the leftovers for dinner the next day. Come back on Monday to see meal #2. Yes, it was just as good as meal #1.

Grilled Steak

Serves: 2 + leftovers

Adapted from our pal, Bobby Flay

1.5 pound top sirloin steak, about 1" thick (or whatever cut is on sale at your market)

1 tablespoon vegetable oil

Salt and pepper

Preheat grill to medium-high heat. Brush steak with oil and season very generously with salt and pepper.

Grill over medium-high for about 4 minutes each side, or until steak reaches an internal temperature of 115-120 degrees for medium rare. Set steak on a platter and tent with aluminum foil, allowing it to rest about 5 minutes until steak reaches a final temperaturee of about 125 degrees. Slice thinly across the grain and serve.