Recipes Featuring U.S. Beef
Bermuda Onion and Yogurt Marinated Beef Sirloin
By Chef Dean Dupuis, La Coquille Restaurant, Bermuda
Serves 4-6
Marinated Sirloin
| INGREDIENTS | Quantity |
| whole beef bottom sirloin tri-tip or top sirloin | 1 (2 –2½ pounds), trimmed |
| Bermuda onion, or some other sweet onion | 1 large, pureed |
| regular (full fat) plain yogurt | 2 cups |
| garlic | 8 cloves |
| Worcestershire sauce | 2 tablespoons |
| Kosher salt | about ½ tablespoon |
| black pepper | about ½ teaspoon, freshly cracked |
Instructions
In food processor, blend onion, yogurt, garlic, Worcestershire together (makes about 4 cups marinade); rub over the meat and let sit for at least 1 hour, overnight if possible in refrigerator.
To prepare, remove meat from marinade; season the meat liberally with Kosher salt and pepper, and grill until cooked to desired temperature: rare to medium-rare (or medium at the most) with an approximate cooking time of 20–25 minutes to an internal temperature of 120–125 F in the center. In the oven, cook at 425º F for about 25 minutes; on smoker or grill at 400 F for 30 minutes. Let rest 10 minutes, and then slice thinly across the grain.
Onion and Yogurt Sauce
| INGREDIENTS | Quantity |
| plain yogurt, not fat free | 1½ cups |
| basil chopped | ¼ cup |
| minced garlic | 1 teaspoon |
| Bermuda onion | ½, diced finely |
| crushed red pepper | ½ teaspoon |
| salt and fresh black pepper | To taste |
Instructions
Mix all ingredients together, and let sit at room temperature for 30 minutes; serve on a warm plate with meat.
Accompany with a Crab Twice-Baked Potato and Black Rum Soaked Bermuda Onion.
