Grilled Sirloin Steak
Grilled Sirloin Steak
Submitted by Chef John Vander Jagt
Meat and Poultry
Ingredients
- 3 tablespoons mixed chopped herbs, such as rosemary, thyme, oregano, or marjoram
- 1 1/2 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Fustini's Tuscan Herb Olive Oil
- 1 grass fed top sirloin steak (20 ounces and 1 1/2 inches thick), trimmed leaving 1/4 inch of fat
Directions
- Preheat, clean, and oil a grill or grill pan over high heat. Place steak on the grill pan and cook for 3 minutes. Rotate steak 110 degrees to make crosshatching grill marks, if desired, and continue cooking for an additional 2 to 3 minutes. Turn and continue cooking for 2 to 5 minutes more for a rare steak and 4 to 7 minutes for medium-rare. Transfer steak to a cutting board and let stand 5 minutes before slicing and serving.
- In a small bowl, mix together herbs, salt and pepper. Rub herb mixture onto steak and place in a shallow dish. Drizzle steak with olive oil and let stand at room temperature for 1 hour.
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