The herbs in my garden are still going strong, so I have been making use of them in almost every dish while I can. Just the other night we made grilled grass-fed sirloin, marinated in olive oil, herbs and garlic and then quickly grilled. It was so good. Sirloin is a great cut if you want the steak experience but do not want to pay as much as you would for a porterhouse.
The sirloin was very tender and because it is such a large cut we had leftover for breakfast the next day. I simply prepared a large sweet onion with balsamic vinegar and MORE fresh herbs and some fried eggs. Delightful and filling! Mom would fry up the leftover steak with potatoes or rice for lunch the next day too.
- 1 sirloin steak with bone
- a handful of herbs such as thyme, chives, parsley, oregano and sage
- 1 garlic clove
- 3 tablespoons olive oil
- salt and pepper to season steak
- In a food processor process herbs and garlic with oil.
- Season steak well,
- cover with herb oil and marinate for a few hours.
- Make sure to bring steak to room temperature.
- Grill quickly on grill about 2-3 minutes on each side.
- Let rest. Enjoy!