Black pepper-rubbed Sirloin with Horseradish butter (Barbecue and Grilling)

 

                Creamy mashed potatoes and caramelized onions would complement the robust flavors of this dish.

Serves 6

• 6 pieces sirloin steaks (each about 8 oz / 250 gr)
• 3 cloves garlic, minced
• 3 tablespoons (45 ml) cracked black pepper
• 2 tablespoons (30 ml) coarse salt

Horeseradish butter

• 6 tablespoons (90 ml) butter, softened
• 3 tablespoons (45 ml) prepared horseradish
• ½ teaspoon (2 ml) salt

1. Prepare the butter : In a small bowl, whisk together butter, horseradish and salt.
2. Spoon onto a piece of waxed paper and roll into a log about 3 inches (7.5 cm) long ; wrap in plastic wrap and refrigerate for about 1 hour, or until firm.
3. Coat steaks with garlic ; in a shallow dish, combine pepper and salt.
4. Press steaks into the salt and pepper mixture, coating both sides ; let stand for 20 minutes.
5. Meanwhile, prepare a hot fire in your grill.
6. Grill steaks for 4 to 5 minutes per side, turning once, until the meat thermometer insert in the thickest part of the steak registers 130F (54C) for medium-rare, or until desired doneness.
7. Serve each steak topped with a slice of horseradish butter.

BON APPÉTIT