Fustini's Oils and Vinegars
Grilled Sirloin Steak

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Grilled Sirloin Steak


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Grilled Sirloin Steak

Submitted by Chef John Vander Jagt


  • 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


Step 1. 

Preheat, clean and oil a grill or grill pan over high heat. Place steak on grill pan and cook 3 minutes. Rotate steak 110 degrees to make crosshatching grill marks, if desired, and continue cooking an additional 2 to 3 minutes. Turn and continue cooking 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.

Step 2. 

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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