Top Sirloin Steak, Marinated and Butter Basted, Adam Perry Lang Style

*This recipe is from Adam Perry Lang's BBQ 25

As I said in my review, Adam Perry Lang (APL hereafter) has a very distinctive style of grilling. His recipes are all about building layer after layer of flavor. These steaks are marinated, seasoned, coated with oil, squashed flat under a brick on the grill, basted with butter using a herb brush, and, finally, chopped on a cutting board covered with oil and more herbs.
*I have to confess - I skipped a few of those steps. Like the bricks.

Looking at this recipe, my first thought was "This will be a lot of work!" But, as I made the recipe, the ingredients came together quickly. Adam has obviously put a lot of thought into his basic techniques, and has good tips on how to use them quickly.  The marinade, in particular, is almost all pantry ingredients; toss them into a zip top bag, smash together, and the marinade is ready.

The results? My wife loved the steaks; I thought they were very good, with a strong taste of the tangy marinade topped off by the sweet, garlic-herb taste of the butter baste. This recipe is great for leaner cuts of steak, the kind of cuts that take well to marinades.
*In other words, chuck, skirt, flank and rump steaks. Don't use it on a steak that can stand on its own; it would overwhelm the flavor of good beef.  In other words...if you do this to a prime porterhouse, I will find you and steal your grill tongs to make sure you don't do it again.

If you are the kind of person who thinks "more is more", who thinks steak isn't complete without some sort of sauce on it*, or who wants to put on a show for guests, this recipe is for you.
*Like my mom. Hi, mom!

Ready for the grill - steaks, herb brush, butter baste, board dressing

📖 Recipe Card

Top Sirloin Steak, Marinated and Butter Basted, Adam Perry Lang Style

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• Author: Mike Vrobel
• Total Time: 1 hour 32 minutes
• Yield: 4 servings 1x

Print Recipe

Description

Top sirloin steaks soaked in a tangy balsamic, soy and Worcestershire marinade, grilled, basted with garlic butter using an herb brush, and rested on a seasoned board dressing.

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Ingredients

Scale 1x2x

Steaks

• 4 top sirloin steaks, ¾ inch thick (or flank, skirt or chuck steaks)
• 4 to 5 sprigs fresh thyme and 1 sprig fresh rosemary, tied into an herb brush

Marinade

• 1 tablespoon Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh ground black pepper
• 2 tablespoons grated sweet onion (optional)
• 4 cloves garlic, minced
• 3 sprigs fresh thyme
• 1 cup water
• 2 tablespoons ancho chile powder

Butter baste

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• ¼ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper

Board dressing

• 3 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

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Instructions

1. Marinate the steaks: Put the marinade ingredients in a zip-top bag and mix, squeezing them through the bag (be careful not to poke a hole with the thyme). Add the steaks, seal, and marinate at room temperature for 1 to 2 hours.
2. Make the baste and board dressing: Put the butter baste ingredients in a grill-safe pot (or melt them in the microwave until the garlic starts to sizzle). Mix the board dressing ingredients and set aside for later.
3. Prepare the grill: Set up your grill for direct medium-high heat on one side. On a charcoal kettle, light a chimney three-quarters full of charcoal, and when it's covered in ash, spread the coals over half the charcoal grate. Put the grate on, let it heat for a minute, and brush it clean.
4. Grill the steaks: Remove the steaks from the marinade and pat dry. Melt the butter baste over the direct heat until the garlic sizzles, then move it to the cool side. Grill the steaks over direct heat for 6 minutes, rotating them 90 degrees halfway through. Flip, grill 3 minutes, and brush with the butter baste using the herb brush (expect flare-ups). Keep cooking until the steaks reach 115°F for rare, 120°F for medium-rare or 130°F for medium, about 3 minutes more for medium-rare.
5. Rest on the board dressing and serve: Spread the board dressing on the middle of your cutting board, put the steaks on the board dressing, and baste one last time with the butter. Let the steaks rest on the board dressing for 10 minutes, then slice and serve.

Equipment

Weber Summit

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Weber Kettle

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Notes

Equipment: A grill (I used a charcoal Weber kettle and a Weber chimney starter) and a small grill-safe pot.

This marinade works best on leaner cuts like sirloin, flank, skirt or chuck. Save your best steaks for salt and pepper.

Adam Perry Lang says you can marinate for up to 24 hours, but I wouldn't go past 2 hours - it overwhelms the beef.

The grated onion is optional - I didn't think it was worth the trouble.

Bricks: Adam Perry Lang presses his steaks with a foil-wrapped brick while they sear. Move the hot brick from steak to steak with tongs.

Herbs: Just before moving the steaks to the board, chop the tender tips of the herb brush onto the board dressing.

See also my Grilled Ribeye Steaks with Mediterranean Herb Butter.

Adapted from BBQ 25 by Adam Perry Lang, copyright 2010, with permission of William Morrow/An Imprint of HarperCollins Publishers.

• Prep Time: 20 minutes
• Marinate: 1 hour
• Cook Time: 12 minutes

What do you think? Questions? Other ideas? Leave them in the comments section below.

Related Posts:
Award winning Grilled Ribeye Steaks with Herb Butter Baste (Inspired by APL)
Grilled Flank Steak Teriyaki
Grilled Flat Iron Steak with Salsa Verde

Adapted from:
Adapted from BBQ 25 by Adam Perry Lang copyright 2010 with permission of William Morrow/An Imprint of HarperCollins Publishers
Adam Perry Lang: BBQ 25

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