Grilled Sirloin with Shallot and Red Pepper Aioli
Lunch - Brunch - Dinner
3 tablespoons Kansas City Steak Rub
2 pounds sirloin steak (¾ ” to 1” thick)
2 tablespoons olive oil
¼ cup mayonnaise
¼ cup roasted sweet red bell pepper
- 2 medium shallots
Prepare the grill for cooking with medium to high heat.
Coat the steak with the olive oil and rub the steaks with the Kansas City Steak Rub; set aside
In a food processor, combine the mayonnaise, roasted peppers, and shallots.
Pulse several times until well combined.
Grill the steaks over medium-high heat for 3 ½ minutes per side for medium-rare (internal temperature should be at 120-125 degrees). Remove from grill and cover loosely with foil. Allow to rest for up to 10 minutes.
Slice the steaks in long strips and arrange on a platter. Drizzle the shallot and red pepper aioli over the steak and serve immediately
Serve with a baked potato and a garden salad with a simple vinaigrette.