Grilled Marinated Sirloin Steak
The marinade in this recipe is particularly good with sirloin steak, but can be used with any beef or lamb. If you prefer to use a thicker or thinner steak, adjust the cooking time accordingly.
- One 1-1/4 pound sirloin steak, about 1 to 1-1/4 inches thick, trimmed of excess fat
- 1/4 cup dry red wine
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, finely chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Place steak in an oblong casserole large enough to hold it. In a small bowl, mix together the remaining ingredients, except the salt. Pour over the steak. Turn the steak to coat all sides. Cover and refrigerate for at least 4 hours or overnight, turning once. (If you don't have the time, even 30 minutes will flavor the meat.)
Using paper towels, pat most of the marinade off of the steak. Season with salt and more pepper. Cook on a hot outdoor grill, grill pan or under the broiler until desired doneness, about 5 minutes per side for medium-rare, depending on thickness, turning only once. Let steak rest 5 minutes. Cut the steak across the grain into slices. Serve immediately.