Thick-Cut Sirloin Steak

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe5 out of 5 based on 2 ratings.
Thick-Cut Sirloin Steak

This recipe makes 8 servings

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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
  • Portion size: 8 t0 12

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

Ingredients

  • 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)

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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