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Recipe Detail Page
Grilled Sirloin of Beef with Bagna Cauda Butter
Summer 2014
Good-quality beef is synonymous with Alberta. This recipe uses the king of cuts—New York sirloin—but cut as a roast, not steaks. The butter should be slightly soft for maximum flavour but keeps refrigerated for 2 weeks. Serve with a peppery lettuce salad and new potatoes.
Serves 6
3 lb (1.5 kg) New York steak roast
Salt and freshly ground pepper
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) chopped garlic
3 tbsp (45 mL) balsamic vinegar
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) chopped fresh rosemary
3 tbsp (45 mL) olive oil
BAGNA CAUDA BUTTER
½ cup (125 mL) butter, softened
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) chopped anchovies
2 tsp (10 mL) chopped capers
2 tbsp (30 mL) chopped garlic
¼ cup (60 mL) chopped parsley
Salt and freshly ground pepper
1 Season sirloin with salt and pepper. In a medium-size bowl, combine mustard with garlic, vinegar, soy sauce, rosemary and olive oil. Pour over roast and let marinate for 2 hours at room temperature or overnight, refrigerated.
2 Mix bagna cauda ingredients together with a hand blender. Season with salt and pepper. Reserve.
3 Preheat grill to high.
4 Sear sirloin roast for 4 minutes on the first side and 3 minutes on the second side.
5 Turn off middle burner and place meat over it. Reduce heat to 450°F (230°C) by turning other burners down to medium heat.
6 Roast for 25 to 35 more minutes for medium-rare. Cooking time will depend on the thickness of the roast.
7 Remove to a carving board and let sit for 10 minutes before slicing. Carve steak against the grain into thin slices. Serve with a dollop of bagna cauda butter.
Serves 6
