Black and Blue Sirloin served over greens with tarragon vinaigrette (Barbecue and Grilling)

 

                The term "black and blue" refers to a steak that is charred on the outside and rare on the inside. You'll need a hotter than hot fire or a really hot seasoned cast-iron skillet, grill pan or griddle.

Serves 8 to 12 

• 1 sirloin steak (about 4 lbs / 2 kg and 2 inches / 5 cm thick)
• 30 ml olive oil
• Coarse salt and ground black pepper
• 500 gr mixed salad greens, including baby spinach and arugula
• Pecorino Romano cheese shavings

Tarragon vinaigrette

• 125 ml olive oil
• 125 ml tarragon-flavored vinegar
• 15 ml sugar
• 5 ml salt

1. Prepare the vinaigrette : In a bowl, whisk together the ingredients of the vinaigrette and set aside.
2. Brush steak with olive oil and season to taste with salt and pepper ; set aside.
3. Prepare a very hot fire in your grill.
4. Grill steak for about 7 minutes per side, turning once, until a meat thermometer inserted in the thickest part of the steak registers 120F (50C).
5. Transfer to a cutting board, tent with foil and let rest for 10 to 15 minutes before slicing across the grain.
6. Place greens in a large bowl, add vinaigrette and toss to coat ; divide greens among plates, top with steak slices and sprinkle with cheese.

Variation : Serve the steak with your favorite barbecue sauce on grill-toasted ciabatta rolls or a crusty Italian loaf.

BON APPÉTIT