Salt Block-Grilled Top Sirloin Steak
If you are not familiar with a Himalayan Salt Block, I suggest spending a few minutes perusing this site as they explain it better than I, and I the salt block that I own came from Salt Works (thanks kids!!!!).
|This block is HOT!!!!!|
2 Top Sirloin Steaks (or a beef fillet or strip)
1 (8 x 8 x 2 inch) Himalayan Pink Salt block
- Place the Himalayan salt block on a broiling pan and place it onto the middle rack of your oven. Heat the oven to 500 degrees Fahrenheit.
- Meanwhile, dry the meat by dabbing paper towels to soak up any moisture, meat blood, etc. Sprinkle the meat with pepper. (Use no salt as the salt block will impart enough salt!!). Set aside while salt block heats.
- Heat the Himalayan salt block for about 30 minutes. Prepare any other side dishes (e.g., salad, rice) because when the salt block comes out of the oven, you will be ready to cook the beef! I made onion soup so we could eat it while the steak was cooking.
- emove the salt block from the oven and transfer it to a trivet.
- Place your meat on the hot salt block. Sear meat on both sides for about 3 minutes per side (I like my steak medium rare); go for 5 minutes on one side and 3 on the other, if you like it no longer pink.
- Remove and serve the meat.
- Once the salt block cools completely (after about 2 hours!), rinse it quickly and scrape off any meat residue (I like to use the Pampered Chef scrapers). Dry overnight between two paper towels.
|French Onion Soup that we ate while the steak was cooking. |
Toasted English Muffins work great if you don't have a baguette!
Scrumptious Crab Cakes
Serves 2 (with 2 crab cakes for leftovers!)
Next recipe: 3 Mustard Chicken