These Braised Sirloin Steaks are a meat lover's dream come true: you get all the flavor of a beautifully charred steak combined with the tenderness of a slowly braised piece of meat.
Course Main Course
Cuisine American
Prep Time 20 minutesminutes
Cook Time 2 hourshours20 minutesminutes
Total Time 2 hourshours40 minutesminutes
Servings 6
Calories 430kcal
Author Sonia! The Healthy Foodie
Ingredients
6 -8½ to 10 oz top sirloin steaks, trimmed of excess visible fat
Preheat your outdoor grill to really high heat (600°F / 315°C) and your oven to 350°F / 175°C
Grind all the spices together with a mortar and pestle or in a coffee grinder. If using a coffee grinder, be careful not to get over zealous. You want your spices to remain somewhat coarse, so they create a beautiful crust.
Place the steaks on a cutting board; Sprinkle them generously on both sides with the spice mixture and massage it in nicely with the tip of your fingers. You're probably going to end up using about 3/4 of the spices. Save the leftovers to season your next steaks, grilled chicken or beef patties...
Place the steaks on the hot grill and cook them for about 10 minutes per side, until they get nicely charred.
While the steaks are grilling, scrape all the spices that didn't stick to the meat off the cutting board and throw them in a Dutch oven. Add a tablespoon of ghee and melt it over medium-low heat; add the onions and cook them, stirring often, until softened and fragrant, about 5 minutes.
Add 2 cups of water as well as the bay leaves. Kill the heat and set aside.
When the steaks are done charring, place them in the Dutch oven, on top of the onions, then put the lid on and place in the oven to bake for 2 hours, or until the meat is fork tender; Check on your meat after an hour, though, just to make sure that there is still enough liquid in the pot. If the level seems low, add another cup of water.
Serve piping hot, covered with the delicious onion compote that's now at bottom of pan.