The Sirloin

Sirloin steak is a delicious cut that cooks up beautifully with little effort. Because of the cut and the marbelizing of the fat throughout the steak, it gets tender and juicy and is so very good.

Let's see, the way to make steak. For me, it has to be easy, and here's what I do to it. My picture shows my raw steak soaking in a marinade. I find this to give a more tender result. Thusly naming my GF recipe:


Marinated Steak

Making the marinade:
1/3 cup canola oil
1 TBSP vinegar
1 clove of garlic minced (or 1/2 tsp of powdered garlic)
Fresh ground pepper, to taste
1 tsp Worcestershire Sauce

Meat Preparation:
Take a fork and poke lots of holes in the steak. Place meat in a large baggie or in a pan a little bit bigger than the steak. Pour liquid marinade over meat. Seal the baggie with no air in it so liquid is surrounding the steak. If using a pan, flip the meat alot to coat both sides regularly. Leave in marinade for at least 1/2 hour. But it will be much better if you leave it for 3-4 hours though!

Cooking:
Take to use your secret weapon! Heat a cast iron pan to a very hot temperature. If you have any rib sauce on reserve, put a little of that in the pan. Place steak on pan and sear both sides until they are well browned. Reduce the temperature to low and cover steak with foil. Cook for about 1-2 more minutes. Turn off heat, let rest for 5 minutes. Cut against any noticeable graining.


So when someone says, "...wanna have steak for dinner?" You can come back with a confident, "Yes Sir!"