Sirloin Steak Traeger Style

   Sirloin Steak, Sautéed Onions and Garlic
     with Mashed Potatoes

Smoked on the Traeger
Prep Time: 5 minutes
Cook Time: 45 minutes
Pellets: Oak

After a long week both Patti and I were ready for a quite night and a simple dinner. We sat on the patio and enjoyed the fish pond and music, along with a little chit chat for awhile before we lit the grill. Dinner could not have been much easier. We had a 2 inch sirloin. Sliced up some onions and tossed them into an iron skillet along with a hand full or 2 (actually Patti has tiny hands, so we used three) of peeled garlic and a little olive oil and just put them on the grill. The mashed potatoes were leftovers that had been smoked on the Traeger, too.
 

 
                             So Simple, So Good

Cooking Directions: Traeger

Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Notice in the picture above Patti lined the drip pan with foil. It makes for easy clean up. Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.

After 30 minutes, turn the digital control up to 275 degrees and pull the meat off the grill. You should have a temperature around 310 at the stack or dome thermometer. Just let the garlic and onions go for ½ hour. (Stir every now and then)

After a ½ hour turn the digital control to the 375 setting for another 15 minutes. When the meat reaches an internal temp around 130 pull it off, cover it and let it rest for 10 minutes before serving. This will be rare to medium rare.
Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 and overdone 160.

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Directions: Gas Grill
Prep Time: 5 minutes
Cook Time: 45 minutes
Grill: Direct Medium & High Heat

Preparing Grill: Medium Direct Heat
Preheat your grill to medium heat (350). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Directions: Onions
Place your skillet of onions and garlic on the grill with medium heat 300-350 degrees. Close the lid and just let them go in the smoke and get happy for 30 minutes or so. Stir them now & then. 
 


            Garlic and Onions Smoked in Oak

When they look like this, turn your grill up to high (400-450) and move the onions over off the heat. As the temp is coming up watch your veggies because they won’t be able to take this kind of heat for long. I like to pull them when they are still a little crisp. Cover and place somewhere to keep warm, like the oven
When the grill is screaming hot, add the steaks. I use a kitchen timer so I don’t lose track of time as I am enjoying a beer or three. (I have done that more than once) This is a Very Large Steak. You can see that it covers a lot of the grill. I have a Very Large grill, too. But we like the leftovers for other recipes, and munching the next morning with coffee.



Directions: Steak

Sprinkle a little Worcestershire sauce over the meat then shake your spices over it. Using your fingers, rub the seasoning into the meat as best you can. Keep in mind that you are trying to make a crust that will sear on/into the steak. Think about your taste and season accordingly. I like lots of garlic, pepper, chipotle and a little salt. Set the steak aside while you enjoy a beer, or for Patti a nice Cabernet or Shiraz. Steaks are best cooked at room temperature so they cook evenly. Use High Direct Heat 450- 500 degrees 7 to 9 minutes per side. This will vary with the size and how well done you want it. One this size will be rare to medium rare.
 
Preparing Grill: High Direct Heat
Preheat your grill to High heat (400-450). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)
Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….
Enjoy,
Ken & Patti

Hey, if you are interested in learning more about Traeger Grills or for fine meats and sausages for your grill, go see Jacob. He is our Sausage Meister. If you get a chance, go and see him. It will be a fun day trip. (Take an ice chest, we always fill up a big one.) Or check him out @ www.tandhsausage.com or call him 760 471- 9192.

(Note: This is not paid ad, just special folks that have been good to us.)