Sunday, June 12, 2011

Top Round Steak with Multi Colored Fingerling Potatoes

Started off with a 3lb top round steak and liberally salted.

Then liberally applied Knox's Salt Free Barabicu Dry Rub and let sit in the fridge for about an hour.

Threw on some purple, red and white fingerling potatoes and a red onion that was marinated in Robusto Italian Dressing.

Then added a marinated bell pepper.

Veggies are done and it's time for the beef.

I did a reverse sear, so I started off indirect to temper the meat.

After 15 minutes of indirect cooking, I removed the meat from the grill and got the grill HOT for the sear.

Seared over direct heat for 4 minutes per side.

Let it rest for 10 minutes before slicing.

1 comment:

  1. Larry, do I note holes in your grill grates? Did you remove some grates, break away, etc? BTW, great looking steak!