BBQ Steak by Lucy Waverman photographed May 21 , 2015 in Toronto.Danielle Matar/The Globe and Mail
What to serve your dad this Father's Day? There's an old-fashioned cut called top sirloin, also known as sirloin tip – and not to be confused with New York sirloin – that seems to have been bumped out of fashion by hangars and flat irons. But I genuinely love this steak for its meatiness and thickness, not to mention how inexpensive it is. It's easy to grill, and when cooked to medium rare has fabulous flavour. Barbecue it for 10 minutes per inch of thickness, turning once, and serve with the mushroom salsa shown here, roast fingerlings and his favourite green.
Servings: 6
Ready Time: 2 hours including marinating time
Steak
1 3-pound (1.5-kilogram) top sirloin steak, about 2 inches thick
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
Mushroom salsa
4 tablespoons olive oil
2 teaspoons finely chopped garlic
1 long red chili
3 ounces (90 grams) shiitake mushrooms
3 ounces (90 grams) oyster mushrooms
3 ounces (90 grams) cremini mushrooms
½ cup finely chopped green onions
4 teaspoons lime juice
2 tablespoons chopped mint
1 teaspoon soy sauce
Salt and freshly ground pepper
2 cups arugula
Method
Rub steak all over with salt and pepper and let sit at room temperature for 2 hours.
To make the salsa, toss 3 tablespoons olive oil, garlic and whole chili with mushrooms in a large bowl and let marinate for 1 hour. Season with salt and pepper.
Preheat grill to high. Grill chili 2 to 3 minutes per side and mushrooms 4 to 5 minutes per side or until tender and juices have begun to evaporate. Larger mushrooms may take longer. Remove from grill and cool.
Peel and deseed chili. Finely chop it and the mushrooms and combine in a bowl with green onions, lime juice, mint, soy sauce and the remaining tablespoon of olive oil. Season with salt and pepper.
Place steak on grill and grill each side for 8 to 10 minutes or until medium rare. Let rest for 5 minutes, then thinly slice against the grain.
Arrange the steaks on a platter, spoon mushroom salsa over them, then scatter the arugula on top and serve family-style.
Lucy Waverman