Peppered Sirloin with Bacon Mushroom Sauce, It was our date night and we both agreed we wanted “hunk of cow” aka big, beefy taste that was quick and tasty. We have lots of recipes for Ken’s favorite steak: top sirloin. It was perfectly seasoned with Cattleman’s Grill Southwest Steakhouse Seasoning and coarse black pepper. Patti wanted to make it special enhancing the beef with a robust sauce/gravy to compliment the beef and mashed potatoes. This sauce would also be great over meat loaf, pork chops, lamb and any meat you want to make extra delicious.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Peppered Sirloin with Bacon Mushroom Sauce
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 12 minutes per side at 400 degrees (205c)
Grill: Sawtooth Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Ranchers Mesquite

Bacon Mushroom Sauce

Prep Time: 5 minutes
Cook Time: 10 minutes
Stove top

Ingredients: Bacon Mushroom Sauce

• ½ lb. sliced brown mushrooms
• ½ lb. peppered bacon, chopped
• 2 cups beef stock
• 2 Tablespoons all purpose flour
• 2 Tablespoons dried minced garlic
• 2 teaspoons Cattleman’s Grill Steakhouse Seasoning

Peppered Sirloin with Bacon Mushroom Sauce
A Pellet Grill Recipe

Directions: Bacon Mushroom Sauce

In medium saucepot sauté bacon until crisp, remove to small bowl. Add mushrooms cooking until lightly browned. Add to bacon bowl Whisk flour into drippings in the saucepot. Slowly whisk in broth and garlic until desired thickness. Stir in mushrooms and bacon.

 

 

 

 

 

Peppered Sirloin with Bacon Mushroom Sauce
A Wood Pellet Grill Recipe

 

Peppered Sirloin with Bacon Mushroom Sauce
A Pellet Grill Recipe

Cooking Directions: Peppered Sirloin with Bacon Mushroom Sauce

Preheat your Grill Grates to 400 degrees (205c) and place your sirloin directly onto the Grill Grates and just let it hang out in the smoke and get happy for 12 minutes or so per side with a quarter turn at 6 minutes for those beautiful grill marks or “Flavor Bars” as I call them. We like ours on the rare side so we like to pull it at 125 degrees (52c).

When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps. Note: U.S.D.A. safe is 130 degrees (55c).

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Peppered Sirloin with Bacon Mushroom Sauce
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Traveling try a small electric grill for convenience.

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They are “How To BBQ Picture Books

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