Marinated Top Sirloin
Jul 31st, 2007 | By Peter Minakis | Category: BBQ, Beef, MainI’ve been spoiled this summer, eating rib eye steaks that I found on sale but my stash of steak is dwindling and I needed to replenish my cache of carcass.
I found top sirloin to be on sale this past weekend and as always, I buy a little to test the tenderness & flavour of the meat. This cut is underated as it’s very flavourful, inexpensive and more forgiving to grill than a flank steak.
I tried this steak with a basic steak seasoning and I also marinated it…both versions were juicy and easy to chew. Treat this cut like a flank steak, grill it to no more than medium doneness, cut it into slices against the grain and for a quick marinade, leave it to absorb your flavours of choice in a zip-lock bag for an hour in room temperature. As always….seconds are encouraged!
Marinated Top Sirloin
1 tsp grated ginger
1 Tbsp Worcestershire
2 Tbsp olive oil
2 Tbsp minced garlic
1 Tbsp wasabi paste
salt & pepper to taste
- Add the ginger, Worcestershire, olive oil, garlic and wasabi in a large zip-lock bag. Mix well and add your steak. Squish the marinate well to coat the steak well. Marinate for 1 hour in room temperature or in the fridge if grilling much later.
- Season your steak with salt & pepper or your favourite steak seasoning. Grill on high heat for 3 minutes a side.
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Peter, my husband would love this!
Patricia, steak is a macho dish!
Macho, shmacho!
I would love this – a bit more rare for me, please!
Me too Katie but the others wouldn’t have touched the meat done rare.
I prefer rarer as well, but the grill marks look really good.