Level: Easy
Yield: 6 servings
Nutritional Analysis Per Serving
Serving Size 1 of 6 servings
Calories 487
Total Fat 39 g
Saturated Fat 11 g
Carbohydrates 3 g
Dietary Fiber 0 g
Sugar 2 g
Protein 29 g
Cholesterol 114 mg
Sodium 429 mg
Total: 5 hr 5 min
Prep: 15 min
Inactive: 4 hr 30 min
Cook: 20 min
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, grated
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 2 teaspoons honey
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 1 2-pound top sirloin steak (1 1/2 to 2 inches thick)
- Whisk together the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes, and 1/2 teaspoon each of salt and pepper in a medium bowl. Set aside 3 tablespoons of this mixture in a small bowl, cover, and chill until ready to serve.
- Place the remaining marinade and the steak in a large resealable bag. Turn the bag several times to ensure the meat is well coated. Refrigerate for at least 4 hours or overnight, turning the bag occasionally to evenly distribute the marinade.
- Preheat a grill to high heat. Remove the steak from the bag and place it on a plate or baking sheet, allowing any excess marinade to drip off. Season the steak with salt and pepper. Let it sit at room temperature for about 30 minutes before grilling. Grill the steak until a thermometer inserted into the thickest part reaches 130 degrees F, which should take about 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Once done, transfer the steak to a cutting board and let it rest for 10 minutes. Slice the steak thinly against the grain and serve with the reserved marinade.
Photograph by Ryan Liebe
Courtesy of Food Network Magazine
