Cousin’s Lemon Perfumed Grilled Top Sirloin Medallions
served with Vegetable Napoleon Stacks and Baby Organic Mixed Greens Salad
Shopping List:
Cousin’s AAA Top Sirloin Medallions (or steak of choice), one per person
Cousin’s Grilled Vegetable Napoleon, one per person
Cousin’s Extra Virgin Olive Oil, 750 ml
Martelli Glaze with Balsamic Vinegar from Modena, 250ml
Greenbelt Microgreens – Organic Spring Lettuce Mix, 100g (serves: 2-3 ppl as aside, 1 person as an entree)
Fresh Garlic, 1 head
Red Onion, 1
Whole Lemon, 1
Fresh Thyme, 1 bunch/package
Moldon Sea Salt Flakes, 240g
Simply Organic Peppercorn Blend, 85g
(optional: Simply Organic Crushed Red Pepper, 45g)
Recipe:
Prepare Cousin’s olive oil by pouring into a ramekin or small bowl, crack 1-2 cloves of garlic (no need to remove skins) and drop into oil allowing to infuse
Remove medallions from fridge, brush steaks with garlic infused olive oil (optional chefy tip: create a “bouquet garni” brush with a small bunch of fresh thyme tied off with a piece of butcher’s twine). Add some sprigs of fresh thyme on top of steaks for marinating, cover loosely with cellophane and alloy steaks to sit at room temperature for approximately 20 minutes
Preheat BBQ on high
Once grill has reached a good searing temperature, uncover steaks, season liberally with fresh cracked peppercorns and sea salt
For a 8-10 oz. medallion, place steak on hot grill, once you can see a decent char on the base of the steak (approximately 4-5 min.), turn steak over and continue to grill for 3-5 min for medium-rare (or internal temperature of 135 degrees F), 5-7 min. for medium (or 140 degrees F) or 8-10 min for medium-well (or 150 degrees F)
Allow steaks to rest on a cooling rack or on either two wooden skewers or wooden spoons, tent loosely with foil and allow to rest for up to 5 min
Zest fresh lemon over steak before serving. Plate along side of our Cousin’s Grilled Vegetable Napoleons (at room temperature) and a side of organic baby greens salad
Dress salad with slivers of red onion, Cousin’s Extra Virgin Olive Oil, a squeeze of fresh lemon, fresh cracked black pepper and sea salt
