Polygamy Porter Grilled Beef Sirloin with Roma Tomato, Basil & Shallot Salad

@RedMountainSpa #recipe

(Serves 4)

Ingredients:
Beef shoulder sirloin, trim off all fat.

Marinade Ingredients:
1/4 C Balsamic Vinegar
1/4 C Polygamy Porter Beer
2 T Olive Oil
1 Shallot, Chopped
1/4 C Fresh Sage
1/4 C Fresh Rosemary
1 t Kosher Salt
1 t Freshly Ground Black Pepper

Goat Cheese Ball Ingredients:
1 oz Goat Cheese
Pinch or two Cracked Black Pepper

Balsamic Reduction:
1/2 C Balsamic Vinegar

Salad Ingredients:
1/2 C Roma Tomato, cored & julienned
1/4 C Julienne Shallot (or Red Onion)
2 T Fresh Basil Chiffonade
1 T Balsamic Vinegar (or Balsamic Reduction)


Directions:

• Combine all marinade ingredients in a non-reactive bowl, add beef and allow to marinate overnight.


• Prior to cooking, prepare the cheese balls, balsamic reduction and salad.


• For the cheese balls: Roll the goat cheese into four 1/4 oz. cheese balls. Sprinkle with cracked black pepper.


• For the balsamic reduction: In a small, non-reactive heavy duty saucepan, reduce 1/2 C of balsamic vinegar over extremely low heat for about 90 minute, or until vinegar becomes thick and syrupy. Remove from heat and cool. Reserve for service.


• For the salad: Mix all salad ingredients together just prior to
  serving.


• For final assembly: Remove beef from the marinade and grill to desired doneness. Slice beef on the bias into 4 or 5 quarter inch thick slices. Arrange around mashed potatoes or other starchy root vegetable. Spoon salad over the top, drizzle with remaining balsamic reduction, and top with a goat cheese ball.