Thick-Cut Sirloin Steak Thick-Cut Sirloin Steak

Author: Canadian Living

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

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: June 2003



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 facts <b>Per each of 12 servings:</b> about

  • Sodium 202 mg
  • Protein 22 g
  • Calories 207.0
  • Total fat 12 g
  • Cholesterol 69 mg
  • Saturated fat 4 g
  • Total carbohydrate 1 g


  • Iron 18.0
  • Folate 3.0
  • Calcium 1.0
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Thick-Cut Sirloin Steak