Grilled Sirloin With Tangy Mop Sauce

Grilled Sirloin With Tangy Mop Sauce

Grilled Sirloin With Tangy Mop Sauce
Serve with and grilled corn with chili and cilantro cream; green beans with garlic-lime gemolata-I was perusing a magazine and came across a recipe for “mop sauce”. It looked like a barbeque sauce to me, but upon researching exactly what is a mop sauce, I learned that it is a thin sauce applied to meat as it is being grilled or broiled. While containing a lot of flavor, it is thin enough to leave a thin layer on the surface of the meat that soaks in as the meat cooks.Let me tell you, I am now a huge fan of mop sauces! It eliminates the need to marinate a meat, leaves the meat tender, and imparts such amazing yet subtle flavor. Best of all, you can save most of it to serve with your grilled meat, hence, “mopping” up the meat with it. Most mops contain Worcestershire or soy sauce, but I mimicked the smoky flavor without all the preservatives and sodium. It’s sweet and tangy all at the same time!
    Servings
    4 people
    Cook Time
    35-40 minutes
    Meal Plan
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    Servings
    4 people
    Cook Time
    35-40 minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 3/4cup fire-roasted crushed tomatoes (like Muir Glen)
    • 1tablespoon molasses
    • 1tablespoon apple cider vinegar
    • 1tablespoon honey
    • 1 1/2pound sirloin steak, abut 1 ½-inch thick
    • Freshly ground pepper, to taste
    • 4 ears corn, silks and husks removed
    • 1pound green beans, washed and trimmed
    • 1/2cup fresh parsley, chopped
    • 1tablespoon lime juice
    • 1teaspoon freshly grated lime zest (about 1 lime)
    • 3 garlic cloves, minced
    • 1/4teaspoon sea salt
    • 1/8teaspoon ground black pepper
    • 1/2cup plain Greek yogurt
    • 1/2teaspoon ground cumin
    • 1/2teaspoon sea salt
    • 1 garlic clove, minced
    • 1/4teaspoon ground black pepper
    • 1/4cup fresh cilantro, chopped
    • 1 1/2tablespoon chili powder
    Instructions
    1. In a small saucepan, combine the tomatoes and the following 3 ingredients (through honey). Bring to a simmer and remove from heat. Transfer 2/3 cup to a small bowl and reserve for dipping.
    2. Preheat grill to medium-high heat. Rub steaks on both sides with black pepper. Grill steak, basting frequently with the remaining mop sauce about 5-7 minutes each side for medium-rare or desired doneness. Allow steak to rest for 5 minutes.
    3. Grill the corn for 8 to 10 minutes or until browned in spots, turning occasionally (if you have room, grill at the same time as the steaks).
    4. While the steaks and corn cook, prepare the green beans: Steam green beans in a steamer basket over a medium sauce pan of boiling water for 5 minutes until beans are brought green and tender-crisp. Remove from heat, transfer to a serving bowl; add parsley and next 5 ingredients (through black pepper); stir gently to coat. Cover and keep warm.
    5. To prepare the cilantro cream for the grilled corn: in a large shallow dish, stir together the Greek yogurt and the following 4 ingredients (through black pepper).
    6. Cut steak into thin slices and serve with mop sauce. To serve corn, coat with the yogurt sauce and sprinkle with cilantro and chili powder.
    Recipe Notes

    I have served this steak with a side of parsley potatoes or grilled potatoes, but by far one of my favorite summer side dishes to grilled meats and vegetables is Mexican grilled corn. I fell in love with it when I first sampled this fresh take on corn during the Santa Monica Sunday Farmers Market. This side is always a big hit every summer in my house with both family and friends.

    Gremolata is an Italian chopped herb condiment made of lemon zest, garlic, and parsley. It is a traditional condiment to Osso Bucco Alla Milanese (braised veal shank). I changed out the lemon to lime for a seamless complement to the Mexican-style grilled corn. Feel free to prepare it with lemon, as well as sub out the parsley for cilantro.

    My oldest daughter thought the mop sauce was a bit too tangy for her, so I sometimes add a bit more honey to temper the tanginess for her. I, personally, love the tang!

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