Tender, mouthwatering sirloin steak bites are drenched in a sweet and tangy bourbon rosemary BBQ sauce. The perfect addition to a summer entertaining spread!
Getting back to the serious stuff today! Well, if you count mouthwateringly delicious Sirloin Steak Bites with Bourbon Rosemary BBQ Sauce as serious, that is. And when I say mouthwatering, I mean MOUTHWATERING. Seriously, this stuff is so good.
It’s not every day that you get sent a cooler full of delicious #TrueAussieBeef and #TrueAussieLamb, plus a Big Green Egg and are told to throw a summer party celebrating the #GreaterOutdoors but when you do, you happily oblige.
IMPORTANT PSA: If you’ve read any of my other recent meat-centric posts, you know that I’ve partnered with True Aussie Beef and Lamb and Big Green Egg in their #GreaterOutdoors campaign to give away a Big Green Egg to one very lucky reader. Well, TODAY IS THE LAST DAY TO ENTER! Be sure to keep reading until the end of this post for instructions on how to get in on this. Do it now!
I already shared the Island Style Teriyaki Beef Sliders and Herb Crusted Rack of Lamb with Mint Pea Pesto that I made with my #aussome beef and lamb products for a summer pool party with friends, and today it’s time to tell you all about what was surely one of the greatest hits: Sirloin Steak Bites with Bourbon Rosemary BBQ Sauce!
Can I first tell you about the insanely huge piece of sirloin I used to make these? Ummm, I mean, we were serving a crowd of about 20 people and we STILL only used half of it. The other half is waiting contentedly in the freezer for the next chance we get to throw a party and I’m pretty excited about it.
I’m not sure I’ve told you before, but my husband is most definitely a steak man. Tri tip is one of his favorite things to grill up on the weekend and, if we go somewhere for date night that has a good steak on the menu, you can bet that’s what he’s going to order. So you can imagine how excited he was to see this gigantic piece of sirloin come out of the freezer.
And since he’s the expert, I asked him how HE would like the steak cooked. We needed something crowd-friendly, hence the steak bite idea, but I have to give him credit for helping me come up with the tangy, sweet and boozy Bourbon Rosemary BBQ Sauce.
The BBQ sauce is something you’ll definitely want to make in advance, as it just gets better and better with a little time in the refrigerator for the flavors to really meld together. I made it the night before we were grilling, and it set up perfectly. It’s really not complicated, and just requires a little time on the stovetop.
The next day (or a few hours later), it’s time to grill! In order to keep the steak as moist as possible (and for ease of grilling), we cut it into four approximately one-pound pieces for cooking. Keeping the size of the steak a bit larger helps seal in all of the juices, so once you DO cut into it, each steak bite is juicy, tender and delicious.
After the steak is done, let it rest as long as possible and simply cut it into bites a little bit before you’re ready to serve. Toss the bites in a tad more of the BBQ sauce, and serve the rest of the sauce on the side for extra dipping.
Finally, add some toothpicks to your serving platter for hungry fingers to serve themselves. I’m pretty certain your Sirloin Steak Bites with Bourbon Rosemary BBQ Sauce are going to be the hit of the party!
Okay, now for the equally important stuff: how to win a Big Green Egg! Simply click on this link before tomorrow and enter in your information. Then wait and see if you’ve won! Seriously though, we have been so happy with our Big Green Egg cooking experience and have been cooking on it more often than you can imagine. So many endless outdoor cooking possibilities!
Here’s to kicking off another summer week, hopefully with some delicious steak bites in the mix!
Sirloin Steak Bites with Bourbon Rosemary BBQ Sauce
For the BBQ sauce:
- 1 1/2 cups ketchup
- 1/2 cup bourbon
- 1/4 of an onion, finely minced
- 3 cloves garlic, peeled and finely minced
- 2 tablespoons brown sugar
- 1 1/2 tablespoons fresh chopped rosemary
- 1 tablespoon Worcestershire
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- Pinch of pepper
For the steak:
- 4 pounds sirloin steak, cut into 1 pound pieces
- Salt and pepper
- The night (or a few hours) before you’ll be cooking the steak, make the BBQ sauce. Combine all ingredients in a small saucepan over medium heat and bring to a simmer, stirring occasionally. Cook until all ingredients come together and sauce thickens slightly, about 10 minutes.
- Remove sauce from heat, let cool to room temperature, and refrigerate until ready to use.
- When you’re ready to cook the steak, you’ll first need to prep your Big Green Egg (or other outdoor cooking appliance.) Bring the Egg to a temperature of approximately 500 degrees Fahrenheit.
- Season each steak with salt and pepper and brush with a light coating of the prepared BBQ sauce. Reserve the rest of the sauce for later.
- Once grill is preheated, add the steaks, searing on all sides.
- After searing the steaks, bring the grill’s temperature down to about 375 degrees Fahrenheit to finish cooking. Move the steaks to the outer perimeter of the grill to receive indirect heat, and cook until they reach an internal temperature of 130 degrees (for medium-rare).
- Let steaks sit and rest (to finish cooking and bring them to the perfect temperature) for another 10 minutes or so. If you want your steak more well-done, simply bring it to a slightly higher temperature before removing to rest.
- Just before you’re ready to serve, cut the steaks into bite-size pieces and add another light coating of the BBQ sauce. Toss to combine.
- Serve any remaining BBQ sauce in a bowl on the side for dipping and be sure to include toothpicks!