Cedar-Wrapped Steaks
Ingredients
4 ct. pkg.
large cedar grilling papers (from the Meat Department)
4 (12") pieces
butcher's twine
1 lb.
Kowalski's Certified Humane USDA Prime Boneless Top Sirloin, cut into 4 equal pieces
2 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
1 tsp.
Kowalski's Signature Northwoods Grill Seasoning, divided
12
baby Dutch yellow potatoes, quartered
1 lb.
sweet petites carrots
- Horseradish Chive Sauce (recipe below)
- canned french fried onions, to taste, for garnish
Directions
- Soak grilling papers and twine in water according to pkg. directions.
- Preheat grill to high heat; clean grill grates.
- In a microwave-safe bowl, toss potatoes with 1 tbsp. olive oil; microwave on high, covered, for 5 min.
- Brush sirloin with remaining olive oil; sprinkle with seasoning.
- Grill sirloin over direct heat until grill marks appear (1 min. per side), flipping once.
- Remove from grill. Place 1 piece of sirloin in the center of each grilling paper; divide potatoes and carrots evenly among grill papers, placing vegetables on either side of the sirloin.
- Fold edges of grill paper up and over the fillings, so edges overlap in the center; tie each bundle with twine to secure.
- Return bundles to grill; grill over direct heat, lid down, for 5 min.
- Divide contents of grilling papers among 4 dinner plates; top sirloin with horseradish chive sauce and fried onions. Serve immediately.
HORSERADISH CHIVE SAUCE: In a small mixing bowl, combine ½ cup sour cream, ½ cup mayonnaise, 3 tbsp. Kowalski's English-Style Horseradish Sauce and 2 tbsp. minced chives; cover and refrigerate until ready to use.
