Prepare to be blown away. This recipe for garlic and chive butter sirloin steak is one for the ages. It’s bursting with rich flavors and is so simple to make right on your George Foreman Grill, you’ll want to make it again and again. You can substitute the sirloin for other cuts of steak if so desired. But sirloin is the perfect compliment to the garlic chive butter. It’s a lean cut with just the right amount of fat and tenderness. Go with a steak that is on the thin side. These work best for a contact grill such as the George Foreman Grill. If the steak is too thick, you can always butterfly cut it. You’ll want to aim for a steak that is about 1/2″ to 3/4″ thick for best results.
- 2 4oz sirloin steaks
- 1 tablespoon olive oil
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon kosher salt
Garlic Chive Butter Ingredients:
- 1/2 stick butter (room temperature)
- 1/4 teaspoon salt
- 1 clove of fresh minced garlic
- 1 tablespoon fresh chopped chives
Total time: 20 min – Prep time: 15 min – Cook time: 5 min
Mix with fresh minced garlic, chives, salt and butter in a bowl. Shape butter into a log, wrap in plastic wrap and place in fridge until firm. This will allow the flavors to fully soak into the butter creating an amazing mixture.
Preheat your George Foreman Grill with the lid closed for at least 5 minutes on high setting. Mix olive oil, kosher salt and fresh ground pepper in a dish and generously coat both sides of steak. Place on heated grill and close lid. Grill steak for 4-7 minutes of medium-rare doneness. Grill 6-9 minutes for medium doneness. (Really thin steaks may take as little as 2-3 minutes for medium rare. Be sure to check depending on your grill and steak size.) Turn steak 1/4 turn if desired for cross grill marks.
When steak is done add a couple of slices of the butter you’ve prepared and let it melt over the steak. You’re not going to believe how good this is!