BBQ Sirloin Steaks with Bacon Cheddar Potato Salad

Grilled sirloin steaks, glazed with barbecue sauce, plated and served with a full-of-favour, country-style potato salad, rich with cubes of tangy cheese and smoky bacon bits.

Recipe - Quality Foods

BBQ Sirloin Steaks with Bacon Cheddar Potato Salad

Prep Time30 Minutes

Servings4

Cook Time20 Minutes

Ingredients

1 lb. miniature yellow, red or nugget potatoes, each quartered

salt and freshly ground black pepper, to taste

3 strips bacon, diced into small cubes

1/4 cup + 2 Tbsp mayonnaise

2 Tbsp sour cream

1 Tbsp yellow prepared mustard

1 1/2 tsp cider vinegar

a few splashes Worcestershire sauce

1/3 cup grated carrot

1 large celery rib, diced into small cubes

2/3 cup aged cheddar cheese, cut into small cubes

1 large green onion, thinly sliced

4 (about 6 to 8 oz./170 to 225 g) top sirloin steaks

4 tsp olive oil

your favourite barbecue sauce, to taste

Directions

Place potatoes in a pot and cover with two inches of cold water. Add a bit of salt. Bring to a gentle boil over medium, medium-high heat. Cook potatoes until tender, but still holding their shape, about 8 to 10 minutes. Drain potatoes well, spread onto a wide plate and cool to room temperature.

While potatoes cool, fry bacon in a skillet until crispy, and then drain well. Cool these bacon bits to room temperature. Combine mayonnaise, sour cream, vinegar, mustard and Worcestershire sauce in a salad bowl. Season with salt and pepper. Add potatoes, carrot, celery, cheese, bacon and green onion and gently toss to combine. Cover and refrigerate the potato salad until needed. It can be made several hours before serving.

Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak with 1 tsp olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Brush each steak with barbecue sauce. Let sauce heat through a short while, and then plate the steaks and serve with the potato salad.

30 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 lb. miniature yellow, red or nugget potatoes, each quartered

Not Available

salt and freshly ground black pepper, to taste

Not Available

3 strips bacon, diced into small cubes

Not Available

1/4 cup + 2 Tbsp mayonnaise

Not Available

2 Tbsp sour cream

Not Available

1 Tbsp yellow prepared mustard

Not Available

1 1/2 tsp cider vinegar

Not Available

a few splashes Worcestershire sauce

Not Available

1/3 cup grated carrot

Not Available

1 large celery rib, diced into small cubes

Not Available

2/3 cup aged cheddar cheese, cut into small cubes

Not Available

1 large green onion, thinly sliced

Not Available

4 (about 6 to 8 oz./170 to 225 g) top sirloin steaks

Not Available

4 tsp olive oil

Not Available

your favourite barbecue sauce, to taste

Not Available

Directions

Place potatoes in a pot and cover with two inches of cold water. Add a bit of salt. Bring to a gentle boil over medium, medium-high heat. Cook potatoes until tender, but still holding their shape, about 8 to 10 minutes. Drain potatoes well, spread onto a wide plate and cool to room temperature.

While potatoes cool, fry bacon in a skillet until crispy, and then drain well. Cool these bacon bits to room temperature. Combine mayonnaise, sour cream, vinegar, mustard and Worcestershire sauce in a salad bowl. Season with salt and pepper. Add potatoes, carrot, celery, cheese, bacon and green onion and gently toss to combine. Cover and refrigerate the potato salad until needed. It can be made several hours before serving.

Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak with 1 tsp olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Brush each steak with barbecue sauce. Let sauce heat through a short while, and then plate the steaks and serve with the potato salad.