Oyster Ginger Top Sirloin Steak
Well, this post was going to be a stir fry to let you know I don’t just BBQ all the time, but the weather is now in the 80’s, and the rain has finally ended, so the stir fry is going to have to wait. It’s BBQ weather!
I start with 3 pounds of top sirloin that I age for two days in the refrigerator. This tenderizes the meat. The day before I plan to barbecue the top sirloin I make the oyster, ginger marinade. The marinade ingredients are as follows: 5 ounces of oyster sauce, 5 ounces of soy sauce, 2 tablespoons of ginger juice and a pinch of Chinese 5 spice. Once the marinade is mixed I heat the sauce in the microwave for forty-five seconds. Then I put the marinade in a trusted ziplock bag. Once the marinade is in the bag, I drop in the meat and squeeze any excess air out of the bag before sealing it. I let the meat marinate for twenty-four hours before I barbecue it.
For those of you that have read my past blogs you now know my system for the charcoal and for all the first time readers I use Kingsford charcoal. Light the coals and wait for them to get white hot then spread the coals so half are on one side and half are on the other side. Then place the meat between the charcoal piles where there is no direct heat. This allows the meat to cook without the flare ups that burn the outside of the meat but leave the middle uncooked. I also add apple, mesquite and/or hickory wood chunks.
Now place the steaks on the grill for ten to fifteen minutes then turn the steaks and cook them for another ten or fifteen more minutes. I like my steaks medium well so I cook them for fifteen minutes. When you take the steaks off the grill allow them to set on the counter for five to ten minutes before serving. When you cut into these steaks they are going to be very tender and full of great flavor. You will be able to taste the ginger in the first bite and then as you continue to eat the steak, the oyster sauce and ginger come together for some killer flavor, and the soy sauce adds just the right amount of saltiness. I know that you are going to love these ginger, oyster top sirloin steaks. I sure do!
3 pounds top sirloin
5 ounces oyster sauce
5 ounces soy sauce
2 table spoons ginger juice
Pinch of Chinese 5 spice