Tuesday, June 26, 2007

Garlic and White Wine Marinated Sirloin Steak

I made this for my dad on father's day for lunch along with a mache salad with goat cheese and pecans. I don't eat a lot of beef myself but this was so good I ate more than my usual share.


1 1" thick 1/2 lb piece of sirloin steak

1/3 c. olive oil
1/3 c. white wine
1 T. balsamic vinegar

2 cloves of garlic
sea salt
3 T fresh basil, chopped
2 T fresh sage, chopped

1. Chop garlic fine, add salt to it and crush until it becomes like a paste. Combine olive oil, wine, and vinegar in a bowl. Add the garlic, basil and sage to the bowl. Add the cleaned steak to the bowl with the marinade and let sit, covered, 2 to 3 hours. If the steak is cold let this be time for it to come to room temperature.

2. Heat a large skillet to a medium/high heat. Take steak out of the marinade. Sprinkle one side with salt and pepper. Put that side down on the skillet and let cook. Sprinkle the side that is up with salt and pepper. Turn steak over. Cook the steak to your desired degree of "done".

3. Remove steak from skillet, let stand for five minutes, then serve.


Ageman20XX said...

Trying this tonight, but with a few changes/compromises. I doubled the recipe because our two steaks were fairly large, and I wanted them to be fully submerged. Unfortunately I didn't have fresh basil or sage so I used dried stuff in a smaller amount - hopefully it still tastes okay. Oh, and we like spice so I added a generous spoon full of jalapeƱo powered. Excited to see how it turns out! :P

Ageman20XX said...

Update, it turned out fantastic! We used the leftover marinade to soak some portbella mushrooms and has it with basmati rice. Thank you for the delicious recipe! :D