Tested till perfect Thick-Cut Sirloin Steak

Thick-Cut Sirloin Steak

Ask the butcher to cut the steak 2 inches (5 cm) thick for this party-size steak.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 t0 12


  • 2 tbsp 2tbspfresh rosemary or thyme, (or tsp/5 mL dried)
  • 2 tbsp 2tbspvegetable oil
  • 2 tbsp 2tbspwine vinegar
  • 4 4cloves garlic, smashed
  • 2 tsp 2tspWorcestershire sauce
  • 3/4 tsp 3/4tspsalt
  • 3/4 tsp 3/4tsppepper
  • 1 1top sirloin grilling steaktop sirloin grilling steaks, 2 inches thick (3 lb/1.5 kg)
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In large shallow dish, whisk together rosemary, oil, vinegar, garlic, Worcestershire sauce, salt and pepper.

Trim fat around edge of steak to 1/8-inch (3 mm) thickness. Slash fat just through to flesh at 1-inch (2.5 cm) intervals. Add to marinade, turning to coat; marinate for 20 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Reserving marinade, place steak on greased grill over medium-high heat; brush generously with marinade. Close lid and grill until desired doneness, 10 to 12 minutes per side for medium-rare.

Transfer to cutting board and tent with foil; let stand for 5 minutes. Thinly slice diagonally across the grain.

Nutritional Information Per each of 12 servings: about

cal 207 pro 22g total fat 12g sat. fat 4g
carb 1g fibre 0g chol 69mg sodium 202mg

% RDI:

calcium 1 iron 18 folate 3
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