The sirloin and top sirloin are located just below and just above the tenderloin (which is home to the filet). Medallions are taken from the fore end of the top sirloin, close to the pointed end of the tenderloin. In other words not to far from filet mignon territory. Sirloin medallions are best cooked fast and hot, so they don’t have time to toughen. Grilling, pan-frying, and roasting are the best ways to handle this lean cut of beef. Like it’s famous neighbor, sirloin medallions have a tender bite, and remain juicy as long as you don’t cook them past medium. So you can see why it’s fine by me if you call these grilled sirloin medallions Poor Man’s Filet.
- 15 ripe but still firm figs
- ¼ cup olive oil
- 2 teaspoon minced fresh rosemary
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper (or more to taste)
- 4 (4 to 5 oz) sirloin medallions (well-seasoned with salt and pepper on both sides)
- crumbled Gorgonzola cheese (as needed)
Place the oven rack in the top position. Preheat the oven to 450 degrees F.
Gently wash and dry the figs. Slice off the stem end and cut them in half. Place the cleaned and cut figs into a large bowl. Add the olive oil, rosemary, salt and pepper; toss to combine.
Pour the mixture onto a parchment-lined, rimmed baking sheet. Spread them around in a single layer. Place them so some are facing cut side up and some are facing cut side down. The cut side down figs will weep out some sweet juice while roasting, creating a nearly black caramelized candy-like crunch.
Roast the figs for about 30 minutes, turning the sheet halfway through cooking. Watch them very closely as the water content in figs can vary greatly. When the figs are well-browned, blistered in places with crisp edges, they should be finished cooking. Don’t be afraid to let them get right up to the edge of burnt. This creates the char that gives these figs their sweet and savory allure.
Meanwhile grill the sirloin medallions: For a charcoal grill, place the meat on the oiled grill rack directly over medium hot coals; grill uncovered turning once.
For a gas grill, preheat the grill; reduce the heat to medium. Place the filet on the oil grill rack over the heat. Cover the grill. Turn once during cooking.
For a 1‑inch cut, grill 3 to 4 minutes per side for rare (122 degrees F) to 5 to 6 minutes for medium rare (130 degrees F) or longer for medium (140 degrees F).
For a 1‑½-inch cut, grill 4 to 5 minutes per side for rare (122 degrees F) to 6 to 7 minutes for medium rare (130 degrees F) or longer for medium (140 degrees F).
Transfer the meat to a platter. Cover the meat loosely with foil and allow it to stand for 5 minutes before serving each steak with some of the charred figs and a sprinkling of crumbled Gorgonzola.