Recipe by Pete Evans
Sirloin is one of the most popular and versatile cuts of beef, although
it does come behind options such as rib eye, New York strip, beef tenderloin
and T-bone steak.
It’s a relatively lean cut, without a lot of marbling, and according to The
Spruce, should be marinated or pounded to better tenderize the meat.
If you have a nice piece of sirloin at home but don’t know how to
prepare it, check out this Mouthwatering Barbecued Sirloin With Mushrooms,
Horseradish and Rocket Recipe from internationally renowned chef Pete Evans. Evans
and I have recently collaborated to create a Keto cookbook, which will feature various
ketogenic recipes that can be prepared for everyday meals and special
occasions. The cookbook will be out on November 14th, so keep your
4 grass fed
sirloin steaks, about 1/2 lb. each
2 tablespoons Dr. Mercola’s coconut
1/3 lb. Swiss brown mushrooms, sliced
1/4 lb. oyster mushrooms, sliced
3 thyme sprigs,
1 tablespoon chopped flat-leaf parsley leaves
1 tablespoon grated fresh horseradish
2 handfuls of wild rocket or arugula
3 tablespoons extra-virgin oil
2 lemons, cut into wedges
Himalayan salt and fresh ground pepper
Preheat barbecue until it’s hot. Coat the steaks
with a little of the coconut oil and season with salt and pepper.
Cook the steaks on one side for two to three
minutes, then flip over and cook for another two to three minutes, or until
cooked to your liking (avoid charring the meat).
Remove the steaks from the heat, place on a
plate and cover. Allow the steaks to rest for four to six minutes in a warm
Heat the remaining coconut oil, add the
mushrooms, garlic and thyme and sauté until the mushrooms are cooked through
for two to four minutes. Season with salt and pepper, stir in the parsley, then
remove from the heat and cover to keep warm.
Toss the rocket or arugula with the olive oil, a
squeeze of lemon juice and season with salt and pepper.
Once the steaks have rested, return them to a
very hot barbecue and cook for 30 seconds on each side to make sure they are
Place each steak on a serving plate, and then
sprinkle with the horseradish. Serve the steaks with the salad, sautéed
mushrooms and lemon wedges.
Savor This Mouthwatering
Barbecued Sirloin With Mushrooms, Horseradish and Rocket Recipe Today
While this recipe might look like an average steak and salad
combination, there is more than meets the eye. This delicious recipe can be
served for simple gatherings or special occasions, and is sure to please even
the pickiest of eaters. Its versatility is also a plus: You can use other leafy greens or vegetables as a side
dish or add other spices
to the marinade for an extra kick.
Why I Place Grass Fed Beef in
When choosing sirloin (or any other beef for that matter), I highly
recommend only purchasing grass fed beef. Most beef sold in supermarkets or
groceries comes from concentrated
animal feeding operations (CAFOs), which are health catastrophes waiting to
CAFO cows are cramped in small spaces, where they're fed a diet of artificial
feed and grains and given antibiotics and growth hormones, eventually producing
meat with little to no nutritional value. But that's not even the worst part: CAFO
cows often have a high risk for being contaminated with harmful bacteria strains,
which can eventually be passed on to people who eat the meat.
The increasing evidence on the effects of regenerative grazing methods
promoted by grass fed beef production is another reason why you should consider
this type of beef:
of healthier meats can improve human health: Because grass fed cows have
access to grassland or pasture, which provides the bulk of their diet, they
produce better-tasting and healthier meat. Unlike CAFO beef, grass fed beef
tends to have:
A significantly better omega-6 to omega-3 ratio
Higher amounts of conjugated linoleic acids
(CLAs) and antioxidants
Lower risk of E.coli infections
Lower risk of being contaminated with
animal welfare: Grass fed cows tend to be healthier and require few, if
any, drug treatments.
protection: Regenerative grazing systems promoted by grass fed farms and
farmers may help restore grasslands, build soil and protect water supplies.
sequestering in the soil: This helps improve soil quality, offset cattle
methane emissions and aid in mitigating rising carbon dioxide levels in the
A trusted rancher is the best source for grass fed beef. Try
contacting a rancher in or near your area. Some farmers are even willing to
give you a tour of the farm and explain details regarding their operation.
If you don’t have access to a grass fed beef rancher and have to buy
your meats at a supermarket or grocery, look for the American Grassfed
Association (AGA) label. What’s great about the AGA is that they introduced
grass fed standards and certification for American-grown grass fed beef and dairy.
The AGA is so far the only organization that’s been able to guarantee that the
meat comes from animals who were:
Fed a 100 percent forage diet
Never been confined in a feedlot
Never fed antibiotics or hormones
Born and raised on American family farms (This
is because majority of grass fed meat sold in grocery stores is imported and
lacks Country of Origin Labeling (COOL) labeling, meaning there’s no way to
tell where the meat came from or what standards were followed)
Majestic Mushroom’s Health Benefits
This recipe calls for two types of mushrooms: Swiss
brown mushrooms and oyster mushrooms. However, did you know that nearly 100
mushroom species are currently being studied for their possible
health-promoting benefits? Generally, while mushrooms are around 90 percent
water by weight, the remaining 10 percent is made up of various minerals,
vitamins and nutrients:
Small amounts of fat
All of the essential amino acids (good sources of lysine and leucine)
Bioactive molecules like terpenoids, steroids and phenols
B vitamins (vitamins B2, B3 and B5)
Some antioxidants are also unique to mushrooms. One example is
ergothioneine that’s being recognized as a “master antioxidant” by some
scientists. Meanwhile, long-chain polysaccharides in mushrooms, particularly
alpha and beta glucan molecules, have been linked to mushrooms’ beneficial
effect on the immune system. These polysaccharides in mushrooms are also known
to deliver anti-inflammatory, anti-ulcer, anti-tumorigenic and hypoglycemic capabilities.
When buying mushrooms, only select organically grown produce, since
their flesh tends to easily absorb air and soil contaminants. Avoid picking
mushrooms in the wild unless you are absolutely sure that you are familiar with
the different varieties and have had experience picking mushrooms before. You
can also try growing mushrooms at home. Not only is this an excellent option,
but it’s a far safer alternative to picking wild mushrooms.
A Final Word on Grilling Foods
There's no denying that barbecuing or grilling delivers delectable
flavor to meats. However, you should know about health hazards that can occur
when you grill food, mainly because of the production of the following
amines (HCAs): These chemicals are said to contain mutagenic properties, or
possess the ability to cause DNA changes in lab animals, potentially increasing
their cancer risk. More than 10 different HCAs have been identified after
cooking meat and fish.
glycation end products (AGEs): These highly oxidant compounds have been
linked to increased inflammation and oxidative stress in the body,
and damage caused by AGEs was said to be associated with cases of diabetes and
cardiovascular diseases. In fact, studies showed that mice who ate AGE-rich
diets suffered from kidney disease, diabetes, atherosclerosis and
slow wound healing.,,,
aromatic hydrocarbons (PAHs): Lab animals exposed to PAHs in their diets developed
cancers of the skin, liver, stomach, digestive tract, lungs and blood
The horrors of PAHs don’t end here, since PAHs from the fire or heat
source can mingle with nitrogen from the meat being cooked and lead to
production of nitrated PAHs (NPAHs), which are more carcinogenic.
The good news is, there are techniques that can help mitigate risks
caused by grilling foods and assist with lowering production of HCAs and AGEs.
The next time you’re grilling foods, try adding these ingredients to the rub:
Virgin olive oil
Organically grown apples
Trim the fat: Remove skin
Fat that drips to the open flame or the grates can lead to flare-ups and
Skip the charring: Char or
Instead, flip the meat frequently at a lower temperature, cook meat
Choose the color of the meats
Use a meat thermometer to check the meat’s temperature. Place it in
Add fresh vegetables: Vegetables,
Avoid using barbecue sauces:
Soak the meat in beer before
Try precooking the meat: This
If foods are cooked for a shorter period of time in high heat, the
Exercise caution when cleaning
Inspect both the grates before using and your food before eating to
About the Author
Pete Evans is an internationally
renowned chef who has joined forces with Dr. Mercola to create a healthy
cookbook that’s loaded with delicious, unique Keto recipes, ideal for people
who want to switch to a ketogenic diet. The “Fat for Fuel Ketogenic Cookbook”
will be released on November 14th.
Pete has had numerous noteworthy contributions to the culinary world.
He has not only cooked for the general public, but he’s also cooked a royal
banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart,
and even represented his hometown at the gala GʼDay USA dinner for 600 in NYC.
Pete’s career has moved from the kitchen into the lounge room with many TV
appearances including Lifestyle Channel’s Home show, Postcards from Home, FISH,
My Kitchen Rules and Moveable Feast.[MJU2] [ECF3]
Source: mercola rss