Few things are more annoying in the kitchen than buying a good piece of meat, leaving a paste on it and then the result when we cook it on the grill is not ideal. Since we put in our lives the ceramic hob, induction and other types of firesthe truth is that cooking certain things always becomes a bit more complicated and more so if we do not take into account how to prevent the meat from releasing a lot of water when frying.
Today, luckily, we are going to teach you how to make a grilled sirloin so that it is well sealed and very juicy and does not take us more than 10 minutes. Obviously, as this recipe can also be applied to other cuts of meat such as pork tenderloin, veal loin or even certain parts of the chicken.
The most convenient thing in this, shall we say, recipe is previously cut the veal tenderloin into medallions of the desired taste. Also remember that it is essential to temper any type of meat that we are going to cook at high temperatures.
Also, fear of course that this way of preparing the grilled sirloin can be extrapolated to any other type of preparation or cut of veal: grilled entrecote, grilled steak, grilled pork chops, grilled loin, entrails, entrecula, picanha, grilled fillet…
BRA PRIOR – Grill rotisserie with stripes, 28 cm, cast aluminum with non-stick Teflon Innovations, suitable for all types of stoves including induction
With what to accompany the grilled sirloin
This type of grilled sirloin goes very well with almost any seasoning: foie gras, Roquefort sauce, pepper sauce, mushroom sauce, cheese sauce…, but we believe that if the beef sirloin is of quality, the best thing to do grilled is simply consume it with a few chips.
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Remove the medallion to temper 10 minutes before cooking it. Heat the griddle over medium heat high painted with a tablespoon of olive oil painted with a brush or a piece of paper.
With the very hot iron put the sirloin and cook 1 minute on each side for very rare; 2 minutes for rare; 3 or 4 for point, 5 for well done.
Take, let rest one minute and salt.