Ingredients
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2 cups Olive Oil
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3 tbsp granulated Garlic
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freshly squeezed Lemon Juice
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3 tbsp freshly cracked Black Pepper
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1 tbsp Sea Salt
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1 (3-pound) center-cut Sirloin Steak
Directions
People tend to think incorrectly of sirloin steak as one of the cheaper, inferior cuts, and a lot of the old-time Montana steakhouses still carry them on their menus. In order to keep the price down, the chefs cut them way too thin. As a result, they are often overcooked, dry, and tough. When you try to grill any steak that’s less than an inch thick, you’re bucking a good outcome.
On the other hand, if you are willing to pay the price to buy a good piece of meat cut the right thickness, and to use the right techniques, you are in for a true eating experience. Just remember, fat is essential to the flavor of the cut as it melts and drips during the cooking. This allows the flame to flare up and lightly char the outside edges of the steak during the grilling process. Garnish with fresh lemons or Chimichurri Sauce.
Steps
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1
Done
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Mix the olive oil, garlic, lemon juice, pepper, and salt in a large lidded container. Add the steak and turn to coat both sides. Cover and marinate for 24 to 48 hours, turning occasionally. |
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2
Done
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When you are ready to prepare the steak, preheat your gas grill on the highest setting for 20 minutes. If you are using charcoal, use plenty of it and wait for the coals to give off a very hot molten glow. |
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3
Done
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Cook the meat as close to the fire as possible, allowing some of the fire to char the outside of the steak. Do not allow the meat to burn, as it will impart a bitter taste. After the crust has been formed on the presentation side, flip the meat and move it to a more indirect location on the side of your grill away from the fire, or if you are using gas, turn off one of the burners and reduce the heat on the other burners as well: cook the meat on indirect heat for desired doneness. Remember, the idea is to get the steaks close enough to the flame so that a crust will form and then to finish cooking on much less intense heat. For a rare steak, cook to 120°F; for medium-rare, 125°F to 130°F; and 135°F for medium. (You can also finish the meat in a 400°F oven rather than on the grill if you choose.) |
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4
Done
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Remove steak and place on a carving board, cover with foil and allow the meat to rest for 10 minutes before slicing. Remember, it is the chef’s prerogative to cut a small slice for tasting and temperature prior to serving. |
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5
Done
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To serve, take a good carving knife and cut 1-inch slices diagonally across the grain. Serve the meat on a warm platter in its own juices. |
