Grilled Sirloin Salad Bowl
Deconstructed bowls and platters are fun. They’re colorful and versatile, putting a big mix of vegetables, cheeses, and meats on display. They give the diner the chance to mix-and-match every bite for a playfully personalized meal.
Because the plate is made up of a variety of components, we kept the sirloin simple. We grilled it with coarse, Bourbon Barrel Smoked Pepper for terrific flavor and texture, then topped it with Roasted Garlic Smoked Salt. We put this on as soon as the meat came off the grill, so the garlic softened with the residual heat as the steak rested and the salt melted into the meat. Top with more Roasted Garlic Smoked Salt right before serving, for extra texture and punch.
We presented our grilled sirloin with Mexican-inspired ingredients—black beans, avocado, grilled fajita-style vegetables. This could just have easily been surrounded by Mediterranean flavors like feta, olives, skewered grape tomatoes, and garlicky tabbouleh salad. Let your creativity loose!
2 teaspoons Bourbon Barrel Smoked Pepper
1 pound sirloin steak, about 1 inch thick,
1 teaspoon Roasted Garlic Smoked Salt, plus more to finish
Your preferred assortment of peppers, onions, cheeses, pickles, salads, and condiments
1. Heat grill to high.
2. Coat sirloin steak evenly with Bourbon Barrel Black Pepper.
3. Put on the hot grill. For medium-rare doneness, cook 4-5 minutes on the first side. Flip once, and cook for 4 minutes more, to an internal temperature of approximately 135°F.
4. Remove steak from heat. Toss ½ teaspoon Roasted Garlic Smoked Salt on each side of the steak, for 1 teaspoon total. Cover steak with a foil tent and let it rest for 5-10 minutes.
5. Arrange platter with your preferred selection of vegetables, cheeses, pickles, and condiments, leaving a big spot in the middle for your sliced steak.
6. Remove foil and cut steak, taking care to slice against the grain of the meat. Arrange steak on the platter and toss with more Roasted Garlic Smoked Salt.
7. Serve!