{"id":200,"date":"2011-07-26T21:58:49","date_gmt":"2011-07-27T02:58:49","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=200"},"modified":"2012-03-04T21:12:18","modified_gmt":"2012-03-05T03:12:18","slug":"southeast-asian-sirloin","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=200","title":{"rendered":"Southeast Asian Sirloin"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2011\/07\/SEA-SirloinS.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-202\" title=\"Southeast Asian Sirloin\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2011\/07\/SEA-SirloinS-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2011\/07\/SEA-SirloinS-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2011\/07\/SEA-SirloinS-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2011\/07\/SEA-SirloinS.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>This is a riff on <a title=\"Asian Barbecue Chicken\" href=\"http:\/\/www.kevskitchen.com\/?p=4\">Asian Barbecue Chicken<\/a>. The marinade and cooking technique make this relatively lean cut as tender as filet. Serve with <a title=\"Sesame Peas\" href=\"http:\/\/www.kevskitchen.com\/?p=209\">Sesame Peas<\/a>\u00a0or <a title=\"Grilled Baby Bok Choy\" href=\"http:\/\/www.kevskitchen.com\/?p=84\">Grilled Baby Bok Choy<\/a>\u00a0for a lightning-fast grilled meal.<\/p>\n<p><strong>Time: 30 minutes plus overnight marinating<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<address>1\/4 cup packed brown sugar<\/address>\n<address>1\/4 soy sauce<\/address>\n<address>1 tablespoon fresh lime juice<\/address>\n<address>1\/2 teaspoon crushed red pepper<\/address>\n<address>1\/4 teaspoon curry powder<\/address>\n<address>3 cloves garlic &#8211; minced<\/address>\n<address>1 1\/2 pounds sirloin steak<\/address>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Place all ingredients except sirloin into a large zipper seal freezer bag and mix together.<\/p>\n<p>Place the sirloin into the bag with the marinade, moving it around making sure it&#8217;s completely coated.<\/p>\n<p>Squeeze the air from the bag, seal and place in the refrigerator overnight.<\/p>\n<p>Preheat your barbecue grill on high.<\/p>\n<p>Remove the steak from the marinade, discarding any excess liquid.<\/p>\n<p>Place the steak on the grill with the lid closed for three minutes.<\/p>\n<p>Turn and cook for another three minutes. Depending on the heat of your barbecue, you may need to adjust the cooking time. The beef is perfectly cooked when an instant-read thermometer measures 155F (68C).<\/p>\n<p>Remove from the grill, let stand five minutes, slice and serve.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2011\/12\/SEA-Sirloin.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a riff on Asian Barbecue Chicken. The marinade and cooking technique make this relatively lean cut as tender as filet. Serve with Sesame&hellip; <\/p>\n","protected":false},"author":1,"featured_media":202,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2011\/07\/SEA-SirloinS.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/200"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=200"}],"version-history":[{"count":12,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/200\/revisions"}],"predecessor-version":[{"id":944,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/200\/revisions\/944"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/202"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}