Italian Marinated Sirloin Steak

Name: Italian Marinated Sirloin Steak
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT5H5M0.000S
Yield: 6 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 2 cloves garlic, grated; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh oregano; 2 teaspoons honey; 1/2 teaspoon red pepper flakes; Kosher salt and freshly ground pepper; 1 2-pound top sirloin steak (1 1/2 to 2 inches thick)

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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

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Ingredients

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 cloves garlic, grated

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh oregano

2 teaspoons honey

1/2 teaspoon red pepper flakes

Kosher salt and freshly ground pepper

1 2-pound top sirloin steak (1 1/2 to 2 inches thick)

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.

Photograph by Ryan Liebe

Courtesy of Food Network Magazine