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Marinated sirloin steak recipe

Marinated sirloin steak recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Sirloin steak

A simple marinade transforms the taste of beef. Choose a cut that is suited for the barbecue, like sirloin or rump steak.

3 people made this

IngredientsServes: 4

  • 1kg sirloin steak
  • 200ml olive oil
  • 200ml balsamic vinegar
  • 2 teaspoons herbes de Provence

MethodPrep:5min ›Cook:14min ›Extra time:30min › Ready in:49min

  1. Place the steak, olive oil, balsamic vinegar and herbes de Provence into a sealed plastic bag and mix well. Let stand at room temperature for 30 minutes.
  2. Prepare a barbecue for medium-high heat. Remove the steak from the marinade, season on both sides with salt and pepper.
  3. Barbecue the steak to desired doneness (150 degrees C for medium-rare when measured with an instant-read thermometer), about 7 minutes each side. Serve immediately.

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Grilled Marinated Sirloin Steak

I originally called this recipe Bourbon Street Sirloin Steak a la Applebees which seemed fine in 2010, but they changed their recipe a number of years ago. But that doesn't change my recipe.

So at this rewrite (2018), I changed the name. I liked the old version a bit more. But mine is better than both.

I have always wondered how a relatively cheap piece of beef got so darn good. It was an obvious target to recreate. If this were a throw down, I'd win. Better taste, very tender and moister than that 2010 Applebee's version.

A simple marinade for 2 hours then 10-12 minutes on the grill. Grrrrreat. This one goes in my repeat over and over file.

And one final tidbit, the Applebee's version was named after Bourbon Street, not bourbon the drink. Hence, no bourbon in the recipe.

I have to do the five since the taste and moisture were great. But it is sirloin, and not quite a higher-end steaks so call it a higher 4 if you want.


Sirloin tip steak marinade

Sirloin tip steak is a fairly tough cut of beef due to its leanness. Our simple marinade solves this problem using pantry ingredients:

  • Balsamic vinegar – the acid from the balsamic vinegar helps to tenderize the steak.
  • Soy sauce – the salt in the soy sauce acts as a brine to tenderize the meat while adding plenty of flavor. I recommend low sodium soy sauce to reduce the salt intake.
  • Honey – helps to create a caramelized crust once the steak hits the heat.
  • Olive oil – keeps the meat moist and juicy.
  • Garlic – I use freshly minced garlic for additional flavor, but you can substitute with garlic powder.
  • Ground black pepper – adds extra flavor as well.

Recipe of Favorite Sirloin Steak

Sirloin Steak. Sirloin steak is cooked stovetop and sliced, then served with browned mushrooms in a buttery balsamic Top sirloin steak done the Brazilian way, giving you nothing but the true flavor of the meat. How to Grill Sirloin Steaks. Вкусный и сочный СТЕЙК из брюшины – Фланк стейк (Flank steak) The sirloin is from the rear part of the beef, specifically the hip.

You can always opt for grilled and pan-fried sirloin tip steak recipes for serving a. Sirloin Steak With Caramelized Onions, Grilled Sirloin Steak Top sliced-sirloin-steak recipes just for you. The top sirloin is a naturally lean, thick cut of steak with a bold, beefy flavor.

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, sirloin steak. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Sirloin steak is cooked stovetop and sliced, then served with browned mushrooms in a buttery balsamic Top sirloin steak done the Brazilian way, giving you nothing but the true flavor of the meat. How to Grill Sirloin Steaks. Вкусный и сочный СТЕЙК из брюшины – Фланк стейк (Flank steak) The sirloin is from the rear part of the beef, specifically the hip.

Sirloin Steak is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Sirloin Steak is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook sirloin steak using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sirloin Steak:

This popular steak is delicious on its own, adds huge flavor to recipes, and cooks well with marinades and sauces. Master the art of cooking the perfect sirloin steak for truly tender meat and you'll never look back. Marinate: Sirloin steak is flavorful on its own, but it's also great marinated. Top sirloin is a moderately tender steak with a bit of chew.

Instructions to make Sirloin Steak:

  1. Season the steak with himalayan & blackpepper.
  2. Vacuum seal the steak inside the bag.
  3. Cook the steak into container, 55°C, 1 hour.
  4. After 1 hour, drain, dry and re-season if necessary.
  5. Pan sear 15 seconds each, super high heat.
  6. Baste with butter & garlic, low heat.
  7. Rest 5 minutes.

It has good marbling and great beefy flavor without any excess fat. Top sirloin comes from the top of the sirloin primal section. These sirloin steak recipes come from across the globe and incorporate international cuisines. From Ethiopian spiced steak to lemongrass beef rolls with rice noodles, these dishes are delicious and. See more ideas about Top sirloin steak, Sirloin steaks, Sirloin.

So that’s going to wrap this up for this special food sirloin steak recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!


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Classic Steak Marinade

A high-quality steak doesn't need any help, as it's likely to have the right tenderness and a great percentage of marbling. But more budget-friendly tough cuts or very lean meats like flat-iron, skirt, or flank steak can benefit a lot from a good marinade and can become a delicious dish with the help of just a few ingredients, most of which you might already have in your pantry. When grilling a steak that's not of premium quality, marinades can help tenderize the meat while adding beautiful flavors. Our easy marinade makes for a juicy and succulent steak, and while it's great on beef, it's also wonderful on pork or chicken.

A wet marinade like this one should always have an acidic component, some oil, and lots of spices and additional flavors that can come from soy sauce, Dijon mustard, or Worcestershire sauce. But finding the balance between elements is key, as too much acid can penetrate the meat too fast and give it an unpleasant mushy texture. Too much oil can cause the crust to burn too fast, and too many spices can mask the beef flavor, leaving you with a cut that tastes nothing like meat. When experimenting with your own marinade, start slow and follow the "less is more" approach.

Our ingredients make enough marinade for 1 1/2 pounds of steak, but if you will be grilling more, simply double, triple, or quadruple the marinade ingredients. We recommend using resealable bags for marinating and allowing the mixture to marinate the meat in the refrigerator for at least 2 1/2 hours. Because marinades contain an acid, marinating should always be done in a glass, ceramic, stainless steel, or plastic container—never in aluminum because the acid will react with the metal and render an off taste to the food.


    1. Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.
    2. Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas) see grilling procedure.
    3. Discard marinade and pat steaks dry.
    4. Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.

    This Recipe is Featured In:


    Nutrition

    View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

    Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

    Calories per serving: 907

    Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


    Marinated Top Sirloin Steaks Recipe

    Regardless of whether you grill or broil your sirloin steak, marinating it prior to cooking tends to make the meat additional tender and flavorful. Marinades are mixtures of oil, spices and acidic components like vinegar, wine or lemon juice. The acids in the marinade break down the meat tissue, resulting in meat that is tender.

    Marinated Top Round Steak 21 mins Ratings. Beef Rib Marinade ten mins Ratings. Marinated Sirloin Flap Steak 35 mins Ratings. Poached Pears in Red Wine 40 mins Ratings. Rack of Lamb With Red Wine Sauce 70 mins Ratings. Marinated London Broil 35 mins Ratings. Chicken Marinade Recipes

    Mix all components in a massive gallon zip-top rated bag add roast, seal bag, and let marinade overnight or at least two-three hours in the refrigerator (the longer the far better). Take away 1 hour prior to cooking and let come to space temperature, Preheat oven also 500.

    Household > Recipes > marinade top rated sirloin. Tip: Attempt top rated sirloin for additional benefits. Outcomes 1 - ten of 26 for marinade top rated sirloin. 1 two three Subsequent. 1. SIRLOIN WITH CHIMICHURRI MARINADE. The following is an excerpt . quarter of this marinade into a dish and add . Wilson by Great Books. Utilised by permission.

    The sirloin primal is divided into two distinct subprimals, the top rated sirloin butt and the bottom sirloin butt, and the top rated sirloin steak is reduce from the additional tender top rated portion of its subprimal. This steak is a grilling favored, and considering the fact that it is a extremely lean reduce of beef, it does excellent with marinades and sauces that tenderize the meat.

    Top sirloin is a tasty, versatile and very affordable reduce of beef. It can round out your menu with a smoky dry rub, a grilled sirloin steak marinade or absolutely nothing but a tiny garlic butter and salt and pepper.

    Herb Marinated Top Sirloin Steak Components: 1 pound boneless Certified Angus Beef ® top rated sirloin steak, reduce 1-inch thick 1 teaspoon dry mustard 1/two teaspoon dried marjoram 1/two teaspoon dried oregano 1/two teaspoon dried basil

    Even a easy marinade of olive oil chopped garlic and fresh herbs will add flavor to a steak or roast. Marinating Only Impacts the Surface The truth about marinades is that they genuinely do not penetrate a lot beyond the surface of the meat, a couple of millimeters at the most.

    Top sirloin, positioned amongst the tender shortloin and the tougher butt, or round, of the steer is a moderately tender steak. It is drastically additional tender than the rump or round, but not as tender as the additional marbled New York strip or tenderloin.

    Also recognized as culotte or picanha, top rated sirloin cap steak is a favored reduce of chefs about the planet, specifically for grilling. Tender and juicy with major, beefy flavor, this reduce has been marinated with our custom garlic sauce and is prepared to hit the grill. Cook for three to four minutes per side more than medium higher-heat, rest, and reduce across the grain.


    Method

    Combine all the ingredients for the marinade in a bowl or jug. Pour over the steak and leave to marinate in the fridge for 2-3 hours.

    Take the steak out of the fridge 30 minutes before you wish to cook it. Heat a griddle pan until it is smoking hot. Chargrill the steak for 3-4 minutes on each side or until cooked to your liking. Leave to rest for 10 minutes.

    Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour and cornflour together in a bowl and coat each shallot ring before lowering into the fryer for 1 minute. Drain on kitchen paper.

    To make the salad, deep-fry the rehydrated shrimps until crisp then drain on kitchen paper.

    Combine all the crisp shrimps with the rest of salad ingredients in a bowl. In a separate bowl, whisk together the dressing ingredients. Set both aside.

    To serve, toss most of the dressing ingredients with the salad. Slice the steak into strips, drizzle over the remaining dressing and serve with the salad and crispy shallots.