Beef and Tomato Stroganoff

Ingredients – Sauce (makes a double batch)

€        2 Cans – (28 0z. each) Petite Diced Tomatoes

€        6 Garlic Cloves, diced fine

€        1 Medium/Large Yellow Onion – diced fine

€        EVOO

€        Himalayan Pink Salt

€        Garlic Pepper

€        1 ½ Tsp. Paul Prudhomme’s Ancho Chile Powder

Directions – Sauce

1.    In a large sided skillet heat EVOO over medium heat and add onion, garlic, salt and pepper and cook until onions are transparent.

2.    Add diced tomatoes and chili powder and bring to boil; reduce heat and simmer until juices are reduced, 30 minutes or more.  Remove and divide into two containers (two batches).

Ingredients – Stroganoff

€        ¾-1 Lb. Angus Top Sirloin

€        Coarse Salt (for noodle water)

€        EVOO

€        Garlic Pepper

€        Himalayan Pink Salt

€        9-12 Oz. Egg Noodles (wide)

€        6.5 Oz. Can, Mushroom pieces

€        ¾ Cup Chicken Broth

€        4 Oz. Sour Cream

€        Finely Grated Parmesan Cheese (garnish)

Directions

1.    Boil (heavily salted) water in a large Dutch oven or other large pot; Add noodles and cook until done, remove and drain.

2.    In a large deep skillet brown the sirloin in EVOO.  Remove and brown mushrooms then add back the tomato sauce, broth and simmer for 45 minutes (until sirloin is very tender). 

3.    Salt and pepper to taste then remove from heat, add toss in the noodles and sour cream, and serve with parmesan cheese garnish.

Top Sirloin Steak

Top Sirloin Steak
Methods for preparing Top Sirloin Steak like you’ve never tasted. Warning: If you eat steak more than medium rare, skip this recipe and go order a cheeseburger at a fast food restaurant.Ingredients

1.75” ea Top Sirloin Steak - NEVER THINNER and the meat MUST be flexible!
Fresh Ground Sea Salt Crystals ONLY!

Fresh Ground Peppercorns ONLY!

Olive Oil

Preparation DirectionsSteaks MUST be at room temperature
Salt Heavier than you are comfortable (some salt falls off on the grill during searing)
Pepper to taste
Drizzle Olive Oil on steaks
Rub into meat carefully
Flip and repeat!
Let set for at least 5 minutes


Cooking Directions
NEVER POKE HOLES IN THE MEAT!
Start your BGE and get a ‘lava bed’ appearing set of coals running up the temperature to 700 or 750 Degrees.
Sear Steaks on both sides (with the lid open is just fine)
Remove meat from BGE and let set for 15 to 20 minutes
Adjust temperature on the BGE to 450 degrees
Lightly re-season (optional)
Return sirloins to grill for 4 minutes a side (forget the meat thermometer; it lets out all the juice!)
5 minutes if you are afraid the meat will be too rare…remember however you can always return the meat to the grill if you are not happy, but you can’t return it from being over cooked.
Remove sirloins from grill and let set for at least 5 minutes before serving
NO A1 or Meat Sauce of ANY KIND allowed this isn’t a hamburger

Recommended Side Dishes and Deserts
Tomato Basal Mozzarella salad (see recipe on this blog) and Baby Brussel Sprouts in butter, Baked potatoes or Frozen Potato Wedges from the grill – Garlic Seasoned (Start with Room Temperature fries and place them on the grill next to the chops, stir occasionally on non-stick foil)