We long for warmer days here, as temperatures here still continue to dip below freezing here at night. We have tomatoes, beans and other garden delectables ready to be transplanted, yet I fear they will freeze. Some of the tomatoes that I am trying to season are not liking the cooler temperatures the evenings are still offering us. Yet, I’m positive that before the summer is over I will once again long for cooler weather. haha (Seems to be a vicious cycle)
However, the days are tempting us with the prospect of warmer weather coming. And as we creep into summer, I’m tempted to start planning for one of our many barbecues.
You’ll find that this is a very old school recipe. Back in the day everyone still used charcoal. We have arrived in the 21st century and the adaptions of the recipe doesn’t really note that here. But it does transfer well over to the new fangled technology of propane barbecuing (I promise). You just won’t have that true “charcoal bbq” taste that made barbecue famous.
- 3 pounds Sirloin Steak, 2 inches thick
- 1/4 cup Olive Oil
- 2 tbls. Soy Sauce
- 1 can (12 ounces) Beer
- 1/2 cup Chili Sauce
- 1 tbls. Prepared Mustard
- 1/2 tsp. Tabasco Sauce
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1/8 tsp. Liquid Smoke
- Salt and Pepper to taste
In a medium saucepan mix together all ingredients except meat, salt, and pepper. Simmer about 30 minutes. Coat meat with sauce on both sides, reserving remainder of sauce. Grill steak over hot coals to desired doneness, basting frequently. Remove to warm platter and season with salt and pepper. Reheat remaining sauce and serve as gravy.
For that special charcoal flavor, sear steak when barbecuing. Place meat very close to the heat until browned; then move to desired distance from coals and continue cooking according to directions. Repeat for second side.
See 😛 told you it was an old recipe. A note here* You can sear the steak in a cast iron skillet before placing on the grill for the same home down taste that everyone has come to savor with each bite. If you don’t happen to own one – shame on you! Just kidding, it’s ok. The addition of the liquid smoke helps get back that “smoked” charcoal taste.