Ted Reader, the author of the Dad’s Grilled Steak recipe says:
“This is where it all started for me. My dad’s grill. As a child, we had a crappy three-legged charcoal grill. I say crappy because the bottom had rusted out of it, and my dad was using quadruple folded sheets of aluminum foil as a new bottom. Finally, the whole thing collapsed as my dad was firing it up. I learned a few choice words that day, I tell you.”
“So off my dad went to the shed and pulled out his rusty ol’ red wheelbarrow. Filled it with charcoal, fired it up with a container or two of lighter fluid, and we were back in action. I stood there in awe. He was nuts! He then went in the house and took a shelf out of my mom’s fridge and set that over the coals. ‘There,’ he said, ‘perfect.’ So true it was.
It was the best steak that ever came off that grill, by the hands of my pop and his frugalness. Love ya, Dad.”
1 sirloin steak (approximately 4 lb/1.8 kg and 3 inches/8 cm thick)
1⁄4 cup (60 ml) freshly ground black pepper
12 cloves garlic, minced
1 cup (250 ml) dry red wine
1⁄4 cup (60 ml) vegetable oil
1⁄4 cup (60 ml) ketchup
2 tbsp (30 ml) chopped fresh herbs (such as parsley, sage, rosemary)
1 tbsp (15 ml) Worcestershire sauce
Salt to taste
Rub the steak with the black pepper, pressing the seasoning into the meat.
In a glass dish large enough to hold the steak, whisk together the garlic, wine, vegetable oil, ketchup, herbs, Worcestershire sauce and salt. Add steak, turning once to coat. Marinate, covered and refrigerated, for 6 hours or overnight.
Set the EGG for direct cooking (without the convEGGtor) at 450–550°F (230–290°C).
Remove steak from marinade, discarding marinade. Pat dry with paper towels. Season steak with salt.
Grill steak for 12–15 minutes per side for medium-rare to medium doneness, drizzling with a little red wine occasionally to add some sizzling moisture. Remove from the EGG and let rest for 5–10 minutes. Thinly slice the steak across the grain and serve.
Serves 4 to 6 with plenty of leftovers for steak sandwiches.
Recipe from Big Green Egg and Ted Reader.