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Santa Maria Sirloin
Santa Maria Sirloin

 

Santa Maria Sirloin steak was so easy and delicious marrying a 2” thick sirloin steak and our Santa Maria Seasoning. Too easy and so good. We have been working on a new seasoning “Santa Maria Seasoning” and giving it a workout on the GMG. We are Really Pleased with the results.

Thinking ribs and chicken up next.

Our Santa Maria Rub is being bottled now at our packer’s and will be out soon for sale! You can use our recipe and mix your own, but sometimes it’s nice to enjoy a little convenience.

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…

Santa Maria Sirloin
A Wood Pellet Grill Recipe

Link For Video: https://datenightdoins.com/video-santa-maria-sirloin/

Prep Time: 5 minutes
Cook Time: 10 mins. per side with a quarter turn @ 5 mins. @ 450* (232c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Grills BBQ Gold Blend Pellets

Ingredients: Santa Maria Sirloin

  • 1-2 “Sirloin steak
  • Santa Maria Rub, to taste

Recipe for our Santa Maria Rub: https://datenightdoins.com/santa-maria-rub/

 

Santa Maria Sirloin
Our New Outdoor Kitchen

Santa Maria Sirloin
A Wood Pellet Grill Recipe

Cooking Directions: Santa Maria Sirloin

We put a heavy coat of our Santa Maria Rub on a nice 4-pound sirloin and let it rest for an hour to come to room temperature.

Preheat the Grill Grates to 450* (232c) and place your steak directly onto the grill. We did ours for 10 minutes per side with a quarter turn and the 5-minute point.

When the meat reaches an internal temperature around 125* (52c) pull it off (this will be rare), cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.

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.

Santa Maria Sirloin
A Wood Pellet Grill Recipe

Santa Maria Sirloin
Do a Heavy Coat of the Santa Maria Rub

 

Santa Maria Sirloin
Grilled Bacon Wrapped Sweet Onions

 

Santa Maria Sirloin
Insert Your Meat Probe If You’re Using One

Santa Maria Sirloin
A Wood Pellet Grill Recipe
 

Santa Maria Sirloin
Do a Quarter Turn After 5 Minutes

 

Santa Maria Sirloin
Internal Temperature around 125* (52c) For Rare

 

Santa Maria Sirloin
Onions are Ready

Santa Maria Sirloin
A Wood Pellet Grill Recipe

 

Santa Maria Sirloin
Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, 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 even do 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

http://datenightdoins.com
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And Checking Out Our Store…
Date Night Butt Rub
Date Night Heat”, Add a Little Heat To Your Meat”
Date Night Gourmet Steak Seasoning

Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/?aff=7

Q-Stoves Outdoor Wood Pellet Patio Heaters
http://www.qstoves.com/

206-909-0397
vp@qstoves.com

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Maverick ProTemp Instant Read Thermometer (Our Store)

The Smoking Wedgie
Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-

Duck Fat
Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-

Our Cutlery Provided By…

 

http://datenightdoins.com

 

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