Cooking top sirloin on the grill

Last updated on April 14th, 2017

Summer is a great time to be low-carbing. Nothing says low-carb like a big hunk of red meat on an open grill. That’s what we ate for dinner last night, and here’s how I prepared it.

1. Get yourself a good fire going. The one pictured here was started 15 minutes before; it wouldn’t hurt to wait another ten minutes, but I rarely have that much patience.

2. Plunk down a couple juicy steaks. This is top sirloin, about a pound and a half, nicely marbled. The cow it came from wasn’t grass-fed, though, which is something to consider when eating large amounts of meat.

3. Flip the meat. After 5 or 6 minutes, or maybe a little longer if your fire is not as hot as mine usually is, flip the steaks over and let the both sides get their share of direct heat.

4. Test the meat. Another 5 or 6 minutes, and it should be done. I like to cut off a chunk of two and test it, just to make sure its fit for the rest of the family to consume. Sometimes I repeat the test several times. That’s the kind of dad I am. Below is the grilled top sirloin with green beans, onion and garlic sauteed in olive oil.

5. Cook more meat. The fire’s still hot, so for dessert, how about some grilled brats? (OK, I’m kidding about having the brats for dessert, but why waste a good fire? Grill up more meat to have for breakfasts and lunches!)