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
4
Servings
Shop Ingredients
Makes 4 servings
Little Potato Company - Little Charmers Yellow Potatoes, 1.36 Kilogram
$8.49 was $9.49$0.62/100g
Not Available
Western Family - Naturally Hardwood Smoked Bacon, Sliced, 375 Gram
$7.39$1.97/100g
Western Family - Real Mayonnaise, 890 Millilitre
$5.00 was $6.79$0.56/100ml
Dairyland - Sour Cream Light 5% M.F., 500 Millilitre
$5.09$1.02/100ml
Heinz - Yellow Mustard, 380 Millilitre
$3.99$1.05/100ml
Bragg - Apple Cider Vinegar - Organic, 946 Millilitre
$12.59$1.33/100ml
French's - Worcestershire Sauce, 295 Millilitre
$5.99$2.03/100ml
Carrots - Cello Bag, 3lb, 3 Pound
$4.99$0.37/100g
Celery - Bunch, Fresh, 675 Gram
$4.45 avg/ea$0.66/100g
Not Available
Green Onions - Organic (Scallions) Bunch, Fresh, 1 Each
$2.99
Quality Foods - CDN BF AAA B/A Topsrln Steak SP, 1 Pound
$17.01/lb$3.75/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Bull's Eye - Steakhouse Barbecue Sauce, 425 Millilitre
$5.29 was $5.69$1.24/100ml
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.