2 sirloin steaks
3 cloves garlic
2 bunches Spring onions
for the dipping sauce:
1/4 cup chopped grilled spring onions, greens only
2 tablespoons sour cream
2 tablespoons mayonaiise
2 tablespoons yogurt
1/4 teaspoon Worcestershire sauce
Rub both sides with each steak with a peeled garlic clove. Sprinkle with salt and pepper. Set aside. Brush the onions with olive oil. Set aside. Whisk together all of the sauce ingredients (except the onions) and pour into a bowl. Place the steak and onions on the grill and cook on high or on the hottest part of your grill for about 3 minutes on each side or until the internal temperature of the steak is one of the following: Rare Steak – 125, Medium-Rare Steak – 130 – 135, Medium Steak – 140 – 145, Medium-Well Steak – 150 – 155, Well-Done Steak – 160. The onions should be just charred. Use kitchen shears to cut the onion greens into the sauce. Stir to combine. Serve the steak hot, with the remaining onion, and sauce.
Is that title a mouthful or what? I was excited to see some actual spring onions at the farmer’s market this weekend and not just green onions and scallions, we lost our heads and bought a bunch for $3.50, then found another stand selling them for 3 for $2 and bought more. They are so yummy and the grilling really brings out the mild onion’s sweetness. Rubbing a steak with garlic is a great way to add a little flavor without overpowering the natural a great steak like this one from Roseda Beef.