A mixture of catsup, pepper, and herbs coats both sides of this steak, complementing the hearty beef flavor.
Ingredients
- 2 tablespoon catsup
- 1/2 teaspoon coarsely ground black pepper
- 1 1/2 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1 1/2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground cardamom (optional)
- 1 1/2 pound boneless beef sirloin steak, cut 1 inch thick
- 2 - 3 sprigs fresh rosemary (optional)
- 1 - 2 grilled sweet peppers (optional)
Preparation
- 1. Stir together catsup, black pepper, rosemary, basil, garlic powder, and, if desired, cardamom. Coat both sides of steak with catsup mixture. Grill steak on an uncovered grill directly over medium coals for 6 minutes. Turn steak; grill for 8 to 12 minutes more or until desired doneness. Cut into serving-size pieces. Garnish with fresh rosemary and serve with grilled sweet peppers, if desired.
- To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place steak on grill over drip pan. Cover and grill for 20 to 24 minutes or until desired doneness, turning steak once.
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