Katrina Kozar

Food, Love, and Mustard

Grilled Sirloin Tip Kabobs with Chimichurri sauce, Cheesy Polenta and Charred Broccolini

Katrina KozarComment

I was asked to give a grilling demonstration at the Johnson's Creek Fireman's Festival this year! It was a blast and I grilled my heart out! Here is the recipe that I shared with everyone who attended. Where you can take  a lean and inexpensive steak and turn it into something mouth watering!  Hope you enjoy! xo, KK

Marinade for Grilled Sirloin Tip Kabobs

  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons pure maple syrup
  • 1 teaspoon dried oregano
  • 2 teaspoons Dijon Mustard
  • 4 garlic cloves, chopped
  • Freshly ground pepper
  • 2 pounds sirloin tip steaks

 Put soy sauce, vinegar, Dijon, syrup, garlic, dried oregano and 1/2 teaspoon pepper in a mason jar. Mix until well combined.  Toss steaks with mixture in a gallon sized plastic bag. Marinate at steaks up to 8 hours or overnight.

Prepare a grill for direct-heat cooking over hot charcoal. Discard marinade and pat steaks dry. Oil grill rack, then grill steaks, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.

Chimichurri Sauce:

  • ½ bunch of parsley
  • 2 tablespoons fresh oregano
  • 4 garlic cloves, crushed
  • ½ cup minced green onion
  • 1 teaspoon chili pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 3/4 cup Extra Virgin Olive Oil
  • Kosher Salt and Pepper to taste

 Combine all ingredients into a food processer. Pulse until everything is mixed well.  This is better done an hour before using, so the flavors can marinate. Must be refrigerated and best to use within 24 or 48 hours.

Cheesy Polenta:

  • 4 cups of water
  • 1 cup of yellow cornmeal or polenta (Not instant)
  • ½ cup Milk
  • 2 tablespoons, unsalted butter
  • ½ cup grated Parmesan cheese
  • Kosher Salt and Pepper

 Place the water in a large saucepan and wait until it comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring on and off, for about 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, milk, and butter. Taste for seasonings and serve hot.

Charred Broccolini:

  • 1 pound of broccolini
  • 1 shallot, minced
  • A large pinch of red pepper flakes
  • 2 tablespoons Extra Virgin Olive Oil
  • A lemon, cut in half
  • Kosher Salt and Pepper

 Heat a grill. Place broccolini in a medium bowl; drizzle with oil and juice of 1/2 a lemon. Sprinkle with salt, pepper, red pepper flakes and shallots and then add EVOO, toss to coat. Marinate for 10 minutes. Add broccolini to grill rack coated with oil. Grill 6 minutes or until charred, turning once. Add remaining lemon half, cut side down, to grill rack; grill 3 minutes or until charred. Arrange broccolini on a platter. Sprinkle with cheese, and serve with charred lemon.