Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Italian Marinated Sirloin Steak
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- Level: Easy
- Total: 5 hr 5 min
- Prep: 15 min
- Inactive: 4 hr 30 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 487
- Total Fat
- 39 g
- Saturated Fat
- 11 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 29 g
- Cholesterol
- 114 mg
- Sodium
- 429 mg
- Level: Easy
- Total: 5 hr 5 min
- Prep: 15 min
- Inactive: 4 hr 30 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 487
- Total Fat
- 39 g
- Saturated Fat
- 11 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 29 g
- Cholesterol
- 114 mg
- Sodium
- 429 mg
Ingredients
Directions
- Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
- Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
- Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.
