Enjoy this grilled beef steak recipe for dinner served topped with homemade bearnaise butter – ready in just 20 minutes!
cup butter, softened
tablespoon finely chopped green onions
teaspoon dried tarragon leaves
(1 1/2-lb.) boneless beef sirloin steak (1 to 1 1/2 inches thick)
tablespoon olive oil
teaspoon black and red pepper blend
Heat grill. In small bowl, combine all butter ingredients; mix well. Place butter mixture on sheet of plastic wrap; shape into log. Wrap; refrigerate while preparing steak.
When ready to grill, carefully oil grill rack. Rub both sides of steak with olive oil; sprinkle with pepper blend and salt. Place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning once or twice.
To serve, cut steak into serving-sized pieces. Top each serving with bearnaise butter.
To broil steak, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once or twice.
Tarragon is a sweetly aromatic herb with thin, dark green leaves. Its distinctive anise-like flavor is integral to several classic French recipes, such as bearnaise sauce.
Beef sirloin steak is less expensive than T-bone, porterhouse or strip steaks. The price, as well as the flavor, makes this tender steak a good choice for a family dinner.
Prepare the bearnaise butter up to a day in advance; wrap the log well and refrigerate it.
Serve this steak with cabbage salad, grilled baked potatoes and a robust red wine.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.