Thick-Cut Sirloin Steak
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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