Thick-Cut Sirloin Steak

Tested Till Perfect

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

Servings: 8 t0 12

Ingredients:

Nutritional Info
Per each of 12 servings: about -
cal 207
pro 22 g
total fat 12 g
sat. fat 4 g
carb 1 g
fibre 0 g
chol 69 mg
sodium 202 mg
% RDI: -
calcium 1%
iron 18%
folate 3%
    2 tbsp (25 mL) chopped fresh rosemary or thyme (or 1 tsp/5 mL dried)
    2 tbsp (25 mL) vegetable oil
    2 tbsp (25 mL) wine vinegar
    4 cloves garlic, smashed
    2 tsp (10 mL) Worcestershire sauce
    3/4 tsp (4 mL) each salt and pepper
    1 top sirloin grilling steak, 2 inches (5 cm) thick (3 lb/1.5 kg)

Preparation:

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.

Source

Canadian Living Magazine: June 2003





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