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To prepare the steak: Prepare grill. Make butter: In a small bowl stir together butter ingredients with salt and pepper to taste until well blended and juice is incorporated. Grill Steaks: In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush peppercorns and anise seeds with bottom of a heavy skillet. Pat steak dry and coat both sides with peppercorn mixture, pressing it in. Season steak with salt and brush both sides with oil. Grill steak on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer steak with tongs to a platter and let stand 10 minutes. Top steak with dollops of anise basil butter. To make the fennel: Prepare grill. Quarter fennel bulbs lengthwise into wedges. In a steamer set over boiling water steam fennel, covered, until just tender, 8 to 10 minutes. Brush fennel quarters with oil and grill on an oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until golden. (Alternatively, fennel may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer grilled fennel with tongs to a serving dish. Squeeze lemon to taste over fennel and season with salt and pepper. Makes 2 servings. Gourmet August 1995 Per serving: 334 Calories (kcal); 19g Total Fat; (44% calories from fat); 8g Protein; 45g Carbohydrate; 47mg Cholesterol; 252mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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