Jim Lampe
TVWBB 1-Star Olympian
After a long week in the plant and eetin' stuff, I found these and seasoned them with Penzey's "Chicago Steak Seasoning" and fresh ground pepper (like I always do).
A little Olive oil on em before the seasoning...
Thought the Weber Gold Gasser was being negleted so I fired her up. Tossed the sirloins on the hot grill for just under four minutes the 1st side, then flip them for an additional four minutes to finish them off. Placed a loose foil cover over them while I added a couple of oiledRomaine lettuce hearts to the hot top.
Turning every minute or so for about 5 minutes, they were ready to come off the Gold gasser as well.
Cut up the Romaine, plop down a spud or two, and serve up the sirloin.
Saturday night food: Lampe Style.
A little Olive oil on em before the seasoning...
Thought the Weber Gold Gasser was being negleted so I fired her up. Tossed the sirloins on the hot grill for just under four minutes the 1st side, then flip them for an additional four minutes to finish them off. Placed a loose foil cover over them while I added a couple of oiledRomaine lettuce hearts to the hot top.
Turning every minute or so for about 5 minutes, they were ready to come off the Gold gasser as well.
Cut up the Romaine, plop down a spud or two, and serve up the sirloin.
Saturday night food: Lampe Style.