Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae
Molto Bene Sirloin Steak
People
Serves 4
Marinating Time
6 to 8 h
Grilling Time
10 to 12 mins
Prep Time
10 mins
- People
- Serves 4
- Marinating Time
- 6 to 8 h
- Grilling Time
- 10 to 12 mins
- Prep Time
- 10 mins
the Ingredients
Marinade
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon finely chopped fresh rosemary leaves
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 top sirloin steak, 1½ to 2 pounds and about 1¼ inches thick
Instructions
- 01 In a medium bowl whisk the marinade ingredients.
- 02 Place the steak in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6 to 8 hours, turning occasionally.
- 03 Remove the steak from the bag and discard the marinade. Allow the steak to stand at room temperature for 15 to 30 minutes before grilling.
- 04 Prepare the grill for direct cooking over medium heat (350° to 450°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
- 05 Brush the cooking grates clean. Grill the steak over direct medium heat, with the lid closed, until cooked to your desired doneness, 10 to 12 minutes for medium rare, turning once or twice (if flare-ups occur, move the steak temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.
- 06 Cut the steak across the grain into thin slices. Serve warm.
the Ingredients
Marinade
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon finely chopped fresh rosemary leaves
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 top sirloin steak, 1½ to 2 pounds and about 1¼ inches thick
