Southwestern Mesquite Grilled Sirloin Steaks
Mesquite and beefsteak seem to have been created for each other, a match made of necessity in the old Texas country, ending up divine. You can serve this steak with your favorite steak or barbecue sauce.
Serves: 6Hands-on: 35 minutesTotal: 35 minutesDifficulty: Medium
- 4 lbs. bone-in sirloin steak, (2" thick), some fat on
- 1 tsp. salt
- 1 tsp. ground black pepper
- Make a fire with 3 zones: hot, medium, and barely warm. Use presoaked mesquite wood chips.
- Sprinkle the steak with salt and pepper.
- Grill steaks when you see plenty of smoke rising from the bed of coals. Add chips every 5 minutes. Sear on hot zone, about 8–10 per side for rare or 10–15 minutes per side for medium to well done.
- When the steak reaches desired level of doneness, place it on the medium-hot zone to finish inside. Let it rest on the barely warm side for 5 minutes.