Fresh Fruit Bowl & Beer Marinaded Sirloin Steak Sunday Dinner.

Melon wedges, Nectarine halves, and Bing Cherries make up this fresh fruit bowl.

This has been another challenging day because of the heat.  Given the heart issues my husband has had recently I don't think grilling out in 107 + heat is a good idea.  I really don't want to fire up the oven either so we tried something new.  I cooked the steak and burgers on a stove top grill that extends over two gas burners.  It turned out fine and there was not a scrap left but in the future I probably would think twice about a dry rub with sugar in it as I think that made the "searing" of the meat a bit deeper than "the ideal."

Menu for a HEAT WAVE Sunday Dinner:

Grilled Sirloin Steak and Burgers
Microwave Baked Potatoes
Assorted Vegetables with Dip
Fresh Fruit Bowl

Choice Grade Sirloin Steak assures the desired tenderness.

The Steak:

3-3 1/2  pound choice grade sirloin steak 1-1 1/2" thick
1 can of beer

Dry Rub Ingredients:

1 T. dark brown sugar
1 T. seasoned salt (Lowery's)
1 t. onion powder
1 t. garlic powder
1 t. lemon pepper
1 t. Papricka
1/2 t. black pepper
1/2 t. chili powder

Mix together in a small bowl and set aside.

Marinade the whole steak in the beer for 1-3 hours in a double zip lock bag in the refrigerator turning occasionally.  Remove from the bag and season liberally with the dry rub.  Wrap the steak in foil and leave in the refrigerator to absorb the flavors for 6 to 24 hours. 

Remove the steak from the refrigerator 20 minutes prior to cooking to let it reach room temperature.

Heat indoor or outdoor grill and cook to desired level.  This will depend on the thickness of the steak, the temperature of the grill, and your families preference.

Remove from the heat when done and tent with foil.  Let the meat rest for 15 minutes then slice into long thin (1/4" thick) slices and serve.

Serve with baked potatoes and fresh vegetables with dip for a well balanced meal.   Our fresh fruit bowl consisted of Honey Dew Melon wedges, halved and seeded Nectarins, and Bing Cherries.

Note:  If you have questions about USDA meat grades ask the meat man or butcher at your store.  If he doesn't know what you are talking about (This happened to me.) or he tells you it is all "Angus"
(a breed of cow) BEWARE!!  You can go to the pages section of this blog and click onto beef grades or type,  "beef grades"  into the finder box for more information.