Categories: Grilling
Ingredients
- For the Cilantro-Lime Compound Butter
- 1/2 Cup Salted butter, softened to room temperature (Do NOT melt!)
- 1 clove Garlic, Minced
- 2 tablespoons Cilantro, Chopped Finely
- Zest & Juice of 1/2 a Medium Lime
- For the Beer Marinated Grilled Steak
- 2 Sirloin Steaks
- 1 bottle of beer
- 1/4 cup brown sugar, packed
- 1 tsp black pepper
- 1 tsp salt
Directions
-
For the Cilantro-Lime Compound Butter
- Combine ingredients together and mix well.
- Roll up in waxed or parchment paper, then tighten the ends like a wrapped candy to form the shape better.
- Chill until firm and serve sliced.
-
For the Beer Marinated Grilled Steak
- Poke holes in your steaks with a fork to help the marinade do its magic on your steak.
- Combine your marinade ingredients in a bowl and mix together.
- Place steak in a large plastic or glass bowl or a zip-lock bag (no metal containers), then pour marinade over the steaks.
- Place in the refrigerator for at least 3-4 hours, preferably overnight.
- Remove the steaks from the marinate and allow them to come up to room temperature. This will help you get an even cook.
- In the meantime, pour the marinate into a small saucepan and bring to a boil over medium-high heat. Boil for 2-3 minutes.
- Preheat your grill to get a nice sear.
- Place your steaks directly on the grill for approximately 5 minutes on each side. Remember to turn (not flip!) your steaks 45 degrees at 2 1/2 minutes to ensure even cooking and to create a pretty cross-hatch pattern.
- After 5 minutes, flip the steaks and baste the steaks with some of your left-over marinade. Remember to turn your steaks 45 degrees at 2 1/2 minutes.
- Remove from grill to a plate, top with a pat of compound butter and cover. Allow to rest approximately 15 minutes before serving.