Zesty Herb-Marinated Grilled Sirloin
Experience the succulent taste of top sirloin steaks enhanced by a flavorful herb-infused marinade. This delightful dish is perfect for busy days; simply let the steak soak in the marinade overnight for maximum flavor. Whether it's a casual weeknight dinner or a fancy weekend feast, this recipe promises a burst of savory goodness to satisfy your steak cravings.
4
Servings
212
Calories
13
Ingredients
Ingredients
top sirloin steak
1 - 1.5 lb (pierced with fork)
olive oil
1.5 tablespoons (none)
white wine vinegar
1/3 cup (none)
Burgundy wine or sherry wine
1/4 cup (none)
Worcestershire sauce
1/8-1/4 cup (none)
orange juice or pineapple juice
2 tablespoons (none)
garlic cloves
3 (minced)
sugar
2 teaspoons (none)
black pepper
1/2 teaspoon (ground)
thyme
1/2 teaspoon (dried)
marjoram
1/2 teaspoon (dried)
crushed rosemary
1/2 teaspoon (none)
oregano
1/2 teaspoon (dried)
Instructions
1
Pierce the top sirloin steak with a fork a few times to allow the marinade to penetrate deeply.
2
Place the steak in a large resealable plastic bag or a glass container.
3
In a medium-sized bowl, whisk together the olive oil, white wine vinegar, Burgundy or sherry wine, Worcestershire sauce, orange or pineapple juice, minced garlic, sugar, black pepper, thyme, marjoram, crushed rosemary, and oregano to create the marinade.
4
Pour the prepared marinade over the steak, ensuring it is completely covered.
5
Seal the bag or cover the container, allowing the steak to marinate in the refrigerator for at least 6 hours, or up to 24 hours for deeper flavor. Turn the steak occasionally to ensure even marination.
6
Preheat your grill to medium-high heat.
7
Remove the steak from the marinade and let it sit at room temperature for about 15 minutes.
8
Place the steak on the hot grill and cook for approximately 5 minutes on each side, or until it reaches your desired level of doneness.
9
Remove the steak from the grill and let it rest for a few minutes before slicing and serving.
10
Enjoy with your favorite sides, and relish the bold, herby flavors.
Nutrition Information
10g
Fat
3.75g
Carbs
27.5g
Protein
0.25g
Fiber
1.75g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in this recipe?
The recipe calls for 1 to 1.5 pounds of top sirloin steak.
Why should I pierce the sirloin steak with a fork?
Piercing the steak allows the herb-infused marinade to penetrate deeply for maximum flavor.
What are the liquid ingredients in the marinade?
The marinade consists of olive oil, white wine vinegar, Burgundy or sherry wine, Worcestershire sauce, and orange or pineapple juice.
How long does the steak need to marinate?
It should marinate for at least 6 hours, but you can leave it for up to 24 hours for deeper flavor.
Can I use pineapple juice instead of orange juice?
Yes, the recipe allows for either orange or pineapple juice in the marinade.
What type of wine is recommended for the marinade?
You can use either Burgundy wine or sherry wine.
How many garlic cloves are required?
The recipe requires 3 minced garlic cloves.
Which herbs are used in the seasoning mix?
The seasoning includes dried thyme, dried marjoram, crushed rosemary, and dried oregano.
What is the recommended grill temperature?
You should preheat your grill to medium-high heat.
Should the steak be grilled immediately after taking it out of the fridge?
No, let the steak sit at room temperature for about 15 minutes after removing it from the marinade before grilling.
How long should I cook the steak on each side?
Cook the steak for approximately 5 minutes on each side, or until it reaches your desired doneness.
Does the steak need to rest after grilling?
Yes, let the steak rest for a few minutes before slicing and serving to retain its juices.
How many calories are in one serving?
Each serving contains approximately 212 calories.
How much protein is provided per serving?
There are 27.5 grams of protein in each serving.
Is this recipe high in carbohydrates?
No, it is relatively low in carbs with only 3.75 grams per serving.
How many servings does this recipe make?
This recipe makes 4 servings.
What is the fat content per serving?
There are 10 grams of fat per serving.
How much sugar is in the marinade?
The recipe uses 2 teaspoons of sugar, which equates to about 1.75 grams per serving.
What kind of vinegar is best for this recipe?
White wine vinegar is specified for the zesty flavor profile.
Should I use fresh or dried herbs?
The recipe specifically calls for dried thyme, marjoram, and oregano, and crushed rosemary.
How much Worcestershire sauce should I use?
The recipe suggests between 1/8 and 1/4 cup of Worcestershire sauce.
What type of container is best for marinating?
A large resealable plastic bag or a glass container is recommended.
Do I need to turn the steak while it marinates?
Yes, you should turn the steak occasionally to ensure even marination.
Is there any fiber in this dish?
There is a minimal amount of fiber, approximately 0.25 grams per serving.
What kind of pepper should I use?
The recipe calls for 1/2 teaspoon of ground black pepper.
Can I make this on a weeknight?
Yes, if you start the marinade the night before, the actual cooking time is very quick.
What makes this steak 'zesty'?
The combination of white wine vinegar, citrus juice, and various herbs creates the zesty flavor.
Is top sirloin a lean cut?
Top sirloin is generally a leaner cut of beef, which is reflected in the 212 calorie count.
Can I use this marinade for other types of steak?
While written for top sirloin, this herb marinade would work well with other beef cuts like flank or skirt steak.
How much rosemary is included?
The recipe uses 1/2 teaspoon of crushed rosemary.