Beef Sirloin with Fresh Herb Marinade

Beef Sirloin with Fresh Herb Marinade

Pan-seared steak is a classic recipe: uncluttered and elegant, like the little black dress of food. But sometimes you do want to dress it up just a little without losing the simplicity that made it so good in the first place.

Enter a marinade (to strain the simile a little, you could call it a statement necklace for your steaks).

 

Beef Sirloin With Fresh Herbs Marinade

 

simple marinade adds a fresh, herbal flavor that compliments the steak without overwhelming it – and it doesn’t add much to your prep time, either.

If you don’t have fresh herbs, you can always substitute dried; just remember to lower the quantities since dried herbs are more intense.

A typical rule of thumb is to reduce the quantities by 1/3, or simply replace each tablespoon of fresh herbs with one teaspoon of dried herbs. The flavor might not be quite as fresh, but if you have high-quality dried herbs, they’ll still work just fine.

 

INGREDIENTS:



2, 15-oz. beef sirloin steaks;
Sea salt and freshly ground black pepper;
Ingredients for the marinade

1 cup extra virgin olive oil;
3 garlic cloves, minced;
2 shallots, minced;
3 tbsp. fresh basil, minced;
2 tbsp. fresh parsley, minced;
2 tbsp. fresh rosemary, roughly chopped;
2 tbsp. fresh thyme, roughly chopped;
2 tsp. dried oregano;
3 tbsp. red wine vinegar;
Sea salt and freshly ground black pepper;

 

Beef sirloin preparation

 

INSTRUCTIONS:


  • Step 1

In a bowl, combine all the ingredients for the marinade and season to taste.

 

  • Step 2

Pour half of the marinade into another container. Add the steaks, and marinate for 20 minutes at room temperature.

  • Step 3

Preheat a grill or skillet over a high heat.

  • Step 4

Cook the steaks for 5 to 7 minutes per side for a medium-rare steak (or adjust to your preferred doneness level).

  • Step 5

Spread the remaining marinade (the half that you didn’t use for the steaks) over a cutting board, and press both sides of each steak onto the marinade-covered board to pick up the herbs.

  • Step 6

Slice the steaks and serve well coated with the marinade.

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