Barbecue Beef Grill
Tender grilled sirloin steak coated in a savory soy-garlic sauce, enhanced with green onions and butter for a flavorful, crowd-pleasing barbecue dish perfect for summer cookouts.
Ingredients
Instructions
- Blend cornstarch and hot water in a bowl to make a slurry.
- Combine soy sauce, sugar, ginger, poppy seed, and minced garlic to prepare the marinade.
- Place the steak on a deep platter and pour the soy sauce mixture over it. Let stand for 1 hour, turning once.
- Saute green onions and garlic in butter until tender.
- Cook the steak on a slightly greased grill, basting with the sauce during cooking.
- Cook the steak to your desired doneness.
- Remove the steak to a platter and pour the garlic and onion mixture over it, mixing well.
- Let the steak stand for 5 minutes before slicing and serving.
Tips & Substitutions
For a deeper flavor, marinate the steak overnight instead of just one hour. If you don't have poppy seeds, sesame seeds can be a great substitute. Consider using low-sodium soy sauce to control the saltiness. For a kick, add red pepper flakes to the marinade. This recipe pairs beautifully with Raspberry Thumbprint Cookies for dessert.
Serving Suggestions
Serve the barbecue beef with a side of grilled vegetables or a fresh salad for a balanced meal. It also goes well with rice or mashed potatoes. Drizzle any remaining sauce over the steak for added flavor. Pair with a chilled beverage and finish the meal with a slice of Sunshine Cake (Orville Wright'S Favorite) for a delightful combination.
Storage & Reheating
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the steak in aluminum foil and warm it in a preheated oven at 250°F until heated through. Alternatively, you can slice it and quickly reheat in a skillet over medium heat to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Beef Grill contains roughly 491 calories, with 8g protein, 97g carbohydrates, and 11g fat. It is an excellent source of vitamin C (100% of the Daily Value) and dietary fiber (47% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 467mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef?
Yes, you can use other cuts such as ribeye or flank steak. Just adjust the cooking time based on the thickness of the cut. Flank steak, for example, cooks quickly and should be sliced against the grain for tenderness.
How can I make this recipe spicier?
To add heat, consider incorporating chili powder or crushed red pepper flakes into the marinade. You can also serve the dish with a spicy dipping sauce or sriracha on the side to enhance the flavor.
Is there a vegetarian version of this recipe?
Absolutely! You can substitute the steak with thick slices of portobello mushrooms or firm tofu marinated in the same sauce. Grill them until nicely charred, and you’ll have a delicious vegetarian alternative that captures the same barbecue flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).