Grilled sirloin steak in an Italian marinade
Votes: 1
Time: 40 minutes plus marinating time
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Sirloin steak is considered one of the best alternative steaks, offering a decent cut of meat at a reasonable price. It's leaner and a bit tougher than a premium cut, but it tastes amazing when marinated before grilling. This recipe uses an Italian-style vinaigrette with garlic, rosemary, oregano, and red pepper flakes. Set some of the marinade aside for serving. Allow the marinated meat to come to room temperature before cooking to ensure even cooking on all sides. Slice the finished steak thinly and dip it in the aromatic, tart marinade. Serve with a refreshing drink. sangria.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 sirloin steak weighing 1 kg (4-5 cm thick)
- 0.5 cups extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, grated
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh oregano
- 2 teaspoons of honey
- 0.5 tsp red pepper flakes
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Cooking the dish according to the recipe:
- In a medium bowl, combine the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes, and 1/2 teaspoon each salt and black pepper. Pour 3 tablespoons of the vinaigrette into a small bowl; cover and refrigerate until ready to serve.
- Combine the remaining dressing with the steak in a large zip-lock plastic bag; turn the bag over several times to coat the meat with the liquid. Refrigerate for at least 4 hours or overnight, turning the bag occasionally.
- Preheat the grill to high heat. Transfer the steak to a plate or baking sheet, drain any excess marinade, and season with salt and pepper. Let stand at room temperature for 30 minutes. Grill the steak until a thermometer inserted into the thickest part registers 130°F (55°C), 16 to 20 minutes for medium-rare, turning every 4 to 5 minutes. Transfer the steak to a cutting board and let rest for 10 minutes. Slice thinly across the grain; serve with the reserved dipping sauce.
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