Barbecued sirloin steak (Bahamas style)
Juicy sirloin soaked in a savory tomato–soy–olive oil marinade with sweet onions and green pepper, then grilled hot for a caramelized crust and tender slices.
Ingredients
Instructions
Pat the steak dry. Season all over with a light sprinkle of salt and pepper.
In a bowl, whisk together olive oil, tomato sauce, soy sauce, and brown sugar. Stir in the green pepper and sliced onion. Before adding the steak, remove 1/3 cup of the marinade to a small container, cover, and refrigerate for basting later.
Place the steak and the remaining marinade (with the veggies) in a large zip-top bag or glass dish, turning to coat. Press out excess air, seal, and refrigerate at least 5 hours and up to 24 hours, turning once or twice.
Take the steak out of the fridge 20–30 min before cooking. Remove steak from the marinade; let excess drip off (discard marinade used with the raw meat).
Prepare the barbecue, grill or broiler. Brush grates clean and wipe lightly with oiled paper towel (use tongs).
Lid open, sear the steak over the hot side for 2–3 minutes per side to get good browning. If flare-ups happen, move to the cool side briefly, close the lid, let flames die, then return.
Move the steak to the indirect side. Close the lid and cook until your target internal temp.
Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140–145°F
Start checking after 3-6 minutes. Baste in the last 5 minutes with the reserved clean marinade.
Transfer to a board, tent loosely with foil, and rest 5–10 minutes. Slice against the grain. Spoon over some of the grilled onions/peppers if you cooked them
Notes
Set up the grill as a two-zone heat.
Charcoal: Light a chimney; when coals are ashed, dump to one side (hot/direct). The other side stays coal-free (cool/indirect). Vents half-open. Lid on to preheat 10 min.
Gas: Preheat all burners on high 10–15 min. Then set one burner high (direct) and another low/off (indirect).
Toss the onion and green pepper with a little oil and salt; load into a grill basket or onto skewers. Cook the veg at the same time than the steak. Place the basket on the direct side, tossing every couple of minutes until tender-charred (about 8–12 min). Slide to indirect if coloring too fast.
Source
Food in America
Grilling
If using the grill, heat to high, 450–500ºF. Clean and oil the grates.
Sear 4–5 minutes per side for medium-rare (internal 130–135ºF), basting once with the reserved marinade. Adjust time for thickness and desired doneness.
Broiling
If broiling, position rack 6 inches from the element; preheat on high and line a sheet pan with foil; set a wire rack on top if you have one.
Broil 4–6 minutes per side, basting once, for medium-rare. Adjust time for thickness and desired doneness