Steaks grilled on a stove top grill can be just as tasty and succulent as those grilled a big coal grill outdoors. If you have a stove top grill that is a part of your stove and you never use it because it is difficult to clean; or one that you purchased but no longer use, this is a good time to rethink your forgotten grill.
Top of the stove grills can add excitement to your cooking. Brush thick slices of onion, tomato, zucchini or sweet potatoes with light olive oil and grill until done.
6 top sirloin steaks (1 inch thick)
4 tablespoons vegetable oil
2 large onions, cut into fairly thick slices
DRY RUB INGREDIENTS
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon crushed black peppercorns
Salt to taste
Heat indoor or stove top grill to high heat.
1. Place dry ingredients in a small bowl and blend. Brush oil on both sides steaks. Then rub steaks (both sides) with dry rub. Allow dry rub to marinate steaks for 15 to 30 minutes.
2. Place steaks on grill and cook to desired doneness, approximately 6 to 10 minutes per side. Allow first side to cook at least 5 minutes before moving. When steaks are done remove from grill to cutting board. Allow to stand while preparing onions.
3. To grill onions, brush with oil and sprinkle with salt and pepper. Grill onions 10 minutes on each side. They will be slightly charred and tender. Remove from grill, brush with oil and serve as a side dish with steaks.
A meat dish like this just calls for corn on the cob or mixed vegetables and dinner rolls. No need to start from scratch with your mixed vegetables or dinner rolls these are easy to find in your frozen food section and bread section. Put a bottle of Goya aji picante or any brand of hot pickled tiny Tabasco peppers on the table for those who want more heat. The spicy vinegar from the jar of Tabasco peppers's can be sprinkled on the grilled onions.
Try grilling shrimp or lobster with shells left on. You know they are done when the color changes.