Garlic-Scented Sirloin

Name: Garlic-Scented Sirloin
Cuisine: American
Ingredients: 2 tablespoons freshly ground black pepper; 1 tablespoon kosher salt or coarse sea salt; 1 tablespoon kosher salt or coarse sea salt; 2-pound to 2½-pound boneless top sirloin steak, about 2 inches thick, cut with a pocket for stuffing, or two 1-pound to 1½-pound steaks of similar shape, about 1 inch thick; 1 whole head of garlic; 1 tablespoon butter, preferably unsalted; ⅛ teaspoon anchovy paste; ½ cup sliced scallions; ½ cup dry red wine; ½ cup red wine vinegar; ½ cup water; 2 tablespoons unsalted butter; 2 garlic cloves, minced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This may not be the scent you want if you’re feeling frisky, but the heap of garlic in this sirloin sure keeps the meat moist.

Ingredients

Basic Black Rub

2 tablespoons freshly ground black pepper
1 tablespoon kosher salt or coarse sea salt

Americas
United States
Main course
Gluten-free

Method

An hour or two before you plan to barbecue, combine the dry rub ingredients in a small bowl. Rub the steak well with the mixture inside and out. Wrap the steak in plastic and refrigerate it.
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
About 20 minutes before barbecuing, remove the meat from the refrigerator and let i