I bought asparagus, Brussels sprouts, carrots, cherry tomatoes, and sirloin steak on sale. Since I haven’t had steak in a while, I looked for marinade recipes using my friend’s pineapple preserves.

Google: “Sirloin steak is a popular cut of beef, usually boneless, known for its rich flavour and relatively lean texture. It comes from the sirloin section of the cow’s hindquarter, which is part of the loin. Sirloin is a versatile cut suitable for grilling, broiling, or pan-searing. Sirloin has a moderate fat content, providing a good balance of flavour and tenderness. Depending on the region and butcher, sirloin steak may also be known as New York strip, strip steak, or even porterhouse steak in some places. It’s a great choice for grilling, broiling, or pan-searing, and can be cooked to a variety of doneness levels. Sirloin steak is a good source of protein, iron, and other essential nutrients.”

Google: “Pineapple preserves are a type of fruit preserve made with pineapple, sugar, and sweetened fruit, without added pectin like jam. They have a thick, chunky texture with larger fruit pieces. You can enjoy pineapple preserves on toast, biscuits, or use them in baking, sauces, and as a glaze for meats. They have a sweet and tangy flavour that reflects the natural taste of pineapple.”

“Brussels sprouts are a healthy cruciferous vegetable that provides essential nutrients like vitamins K and C, potassium, calcium, and fiber, which support digestion and help control weight by making you feel full. They also contain antioxidants like sulforaphane, which protect cells and may lower cancer risk, while promoting heart and bone health. Additionally, they can help regulate blood sugar levels.”

I named my porterhouse steak Sirloin steak. I’m trying pineapple preserves, balsamic glazed, with Jack Daniels whiskey. My sirloin steak doesn’t look good, but it’s flavourful, comforting, healthy, and delicious. Let’s BBQ!!!

Ingredients

Sirloin or porterhouse steaks

4 sirloin or porterhouse steaks
rock salt
oil

Marinade

1/2 c pineapple Juice, from canned pineapple pieces
1/4 c balsamic vinegar
2 Tbs balsamic glaze or worcestershire sauce
1 Tbs red wine vinegar
1 Tbs honey or brown sugar
2 Tbs garlic powder
2 Tsp chili powder
2 Tsp cayenne pepper powder
2 Tsp oregano powder
ground black pepper
salt

Jack Daniels sauce

1/4 c dark brown sugar
1/4 c pineapple preserves
1/4 BBQ sauce
80 ml Jack Daniels whiskey
60 ml pineapple juice, bought
2 Tsp cayenne pepper powder
1 Tsp oil
black peppercorns

Vegetables

250 g Brussels sprouts, steams removed
2 bunches of asparagus, stems removed and cut to bite size
4 small carrots, cut to bite size
180 g cherry tomatoes

Method

Place sirloin in a deep plate that fits 4 steaks, and rub on all sides with salt. Leave the salt on steaks for 45 minutes. Combine marinade ingredients in a metal bowl and mixed well. When 45 minutes up pour marinade over the steaks. Make sure the steak is well-covered on both sides then cover with cling wrap and allow to marinade for at least 30 minutes or overnight in the fridge. I marinade overnight.

The following day

Remove steak from marinade to a lined foil baking tray and reserved the excess liquid. Season both sides with a bit more salt (OPT) and rest at room temperature for 1 hour. At 45 minutes of the 1 hour resting steak; preheat the oven/grill at 200 degrees C for about 15 minutes. Line a smaller tray with foil, place cherry tomatoes on the foil baking tray, season with salt and pepper. Drizzle oil and set aside.

Cook Jack Daniels sauce and vegetables

Put all the ingredients of Jack Daniels sauce into a pot, on medium heat. Cook and stir occasionally until dark brown sugar dissolved for about 5-7 minutes. Set aside. In another pot add 1 Tbs salt and water; bring water to a rolling boil before adding the vegetables. Cook carrots for 8-10 minutes, depending on thickness, until tender. Removed to a heated plate. Next add Brussels sprouts, cook for 5-10 minutes, depending on size and desired firmness, until they can be pierced easily with a knife. Removed to a heated plate. Now add asparagus, cook for 3-7 minutes, depending on the size and thickness of the spears, until tender. Transfer to a big microwave plate, add the carrots and Brussels sprouts. Set aside.

BBQ steaks and cherry tomatoes

After 1 hour resting, before place the steak; brush the top of the steaks with warm Jack Daniels sauce and cherry tomatoes trays into the hot oven/grill and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Flip over to the other sides, brush with warm Jack Daniels sauce. Remove cherry tomatoes and steaks, cover steaks with foil, and let rest for 5 minutes before serving. This gives all those wonderful juices time to return to the meat, giving you a tender and juicy steaks.

Assemble plate

Place steak at the bottom of plate, on the left put carrots, followed by Brussels sprouts and asparagus on the right. Pilled the tomatoes on top of carrots. Spoon some warm Jack Daniels sauce over the vegetables and steaks. Then shakes some black peppercorn over the vegetables and steak. The picture above is my plate; I have added some BBQ sauce on top and splash some Jack Daniels whiskey over everything.

https://helenscchin.com/2018/05/23/bbq-beef-sirloin-and-vegetables/

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