By Angie Sutton, www.momsapronstrings.com
Grilling is a great way to usher in the spring season. Enjoy outdoor cooking and dining alfresco with these two tasty ways to appreciate top sirloin. Asparagus often is a forgotten vegetable, but certainly an easy one to prepare as a side dish salad or on the grill.
Top Sirloin and Mushroom Kabobs
1 lb. top sirloin
1 (8-oz.) pkg. mushrooms
1 lb. small potatoes
1/4 c. olive oil
1/4 c. balsamic vinegar
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried rosemary
1/2 tsp. dried oregano
1. Cut steak into 1-inch cubes and toss in a large resealable plastic baggie. Place mushrooms in another resealable plastic baggie.
2. In a bowl, mix together olive oil, balsamic vinegar, garlic, salt, pepper, rosemary and oregano. Dump 2/3 of the mixture into the meat baggie and the remaining into the mushroom baggie. Seal both and toss to coat. Let marinate in refrigerator three hours.
3. Preheat grill to medium-high heat. Boil potatoes for 10 minutes, drain and slightly cool. Drain marinade from meat baggie. Reserve marinade from mushroom baggie.
4. Thread ingredients onto kebab screwers. Use reserved marinade to coat potatoes.
5. Grill until meat reaches desired doneness. About 20 minutes.
Greek-inspired Grilled Top Sirloin Steak:
1 lb. boneless top sirloin steak, cut 1-inch thick
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. lemon pepper
1/2 tsp. marjoram
1/2 tsp. dried thyme
1/2 tsp. dried mint
1. In a small bowl, combine all dry ingredients. Rub dry mixture evenly over each steak.
2. Preheat your grill to medium-high heat. Grill steak, covered, 11-to-15 minutes for medium rare, 145 degrees F. doneness, or 13-to-16 minutes for medium, 160 degrees F. doneness.
3. Transfer steak to a cutting board and let rest for 5 minutes before slicing and serving.
Asparagus and Orzo Salad:
2 lemons, juiced and zested
3 cloves of garlic, crushed
1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. ground pepper
1 bunch of asparagus (about a pound), cut into 1/2-inch pieces
4 c. water
2 c. chicken broth
2 c. orzo pasta
1/2 c. green onion, sliced
1 lemon, sliced
1/2 c. feta cheese, crumbled
To make the dressing, whisk together all of the ingredients. Set aside.
1. Combine the water and chicken stock in a large stockpot and bring to a boil. Add the orzo and boil for 10 minutes.
2. Then add the asparagus to the pot and continue cooking the asparagus and orzo for another 5 minutes. Drain.
3. Dump warm orzo and asparagus in a large bowl. Add green onions and lemon dressing. Garnish with lemon slices and feta cheese.
4. Serve immediately.
1 bunch of fresh asparagus
1/4 c. olive oil
1 tsp. freshly ground black pepper
1/2 tsp. Kosher salt
1/2 tsp. minced garlic
1 Tbsp. balsamic vinegar
1. Mix together all ingredients except asparagus and place in a large resealable plastic baggie.
2. Rinse and trim asparagus then place in baggie. Seal and refrigerate two-to-three hours.
3. Remove from baggie and discard marinade.
4. Grill on preheated grill set at medium heat for eight minutes.