Marinated Sirloin with Edamame Succotash Packets

Marinated Sirloin with Edamame and Corn Packets

The sirloin slices served with the sauce drizzled over the top are juicy and delicious, perfectly paired with the succotash. This recipe is a definite keeper! 

This recipe was featured on Chef Alli’s Farm Fresh Kitchen as part of  MomsEveryday on WIBW with Amanda Lanum, September 2014, sponsored by the Kansas Farm Food Connection.

1 ½ lbs. beef sirloin steak

½ cup rice wine vinegar

½ cup sake cooking wine (or sub white wine)

1/3 cup fresh lime juice

Zest of 1 lime

2 Tbs. honey

2 Tbs. soy sauce

2 Tbs. grated fresh ginger

¼ – ½ tsp. red pepper flakes

4 cloves garlic, minced

2 tsp. kosher salt

1 ½ cups corn oil

To create marinade, place vinegar, wine, lime juice, lime zest, honey, soy sauce, ginger, red pepper flakes, garlic, and salt in bowl of a food processor; cover and process till smooth. While food processor is running, slowly add corn oil.  Reserve half of marinade for serving; cover and chill. 

Place sirloin into a gallon bag; pour remaining marinade over steak; seal bag. Massage bag to coat steak; place in fridge to let marinate for 6-12 hours, turning and massaging occasionally throughout out the marinating time.

Just before grilling, prepare foil packets of Edamame Succotash (recipe follows) omitting tomatoes and cilantro at this step.

Preheat grill to medium heat for direct cooking.

Remove steak from marinade; discard marinade in bag.  Grill steak and succotash packets for 16-18 minutes for medium rare (145 degrees) or 18-22 minutes for medium (160 degrees) doneness or until vegetables are tender, turning steak and packet once, halfway through grilling time. Remove steak and packet from grill; let rest for 5 minutes, tenting steak with foil.

To serve, thinly slice steak diagonally across the grain into strips; drizzle with reserved marinade. Open succotash packet and stir in tomatoes and cilantro; serve succotash alongside sliced steak.

Edamame Succotash

1 cup frozen corn, thawed

2 cups frozen edamame, thawed

1 small red bell pepper, seeds and membranes removed, chopped

2 Tbs. unsalted butter, cut up

Salt and pepper, to taste

1 pint grape tomatoes, halved

1 Tbs. chopped fresh cilantro

Fold two pieces of heavy-duty foil (24 x 12 inches in size) in half  to make 2 (12 inch) squares.

Place half of the corn, edamame, and bell pepper mixture, into the center of each foil square; dot with butter and season with salt and pepper.  Bring up two opposite edges of foil; seal with a double fold.  Fold remaining edges to completely enclose vegetables, taking care to leave space for steam to build. Repeat to make second packet.

Preheat grill for direct cooking to medium heat; grill packets for 16-20 minutes or until vegetables are tender, turning the packet once halfway through grilling time.  Remove packets from grill and keep warm.  Just before serving, stir in tomatoes and cilantro.

Now You’re Cookin’,

Chef Alli

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