Draft Test Mediterranean Grilled Sirloin

Marinate Sirloin Tip steaks with fragrant herbs and a hit of garlic and lemon. Serve with chunky grilled sweet peppers and zucchini, and boiled new potatoes with a dollop of plain Greek yogurt.

Yields4 ServingsDifficultyBeginnerPrep Time10 minsCook Time15 minsTotal Time10 hrs 30 mins
 2 tsp (10 mL) EACH fresh parsley, oregano, rosemary and thyme leaves
 4 garlic cloves
 1 tsp (5 mL) black peppercorns
 Grated zest and juice of 1 lemon
 ¼ tsp (1 mL) salt
 1 lb (500 g) Beef Sirloin Tip Marinating Steak, 1 inch (2.5 cm) thick
Shopping List
 12oz Sirloin
 1 Lemon
 4 Galric Cloves
1

1. Combine parsley, oregano, rosemary, thyme, garlic and peppercorns in a spice grinder or mortar and pestle; grind until a fine paste

2

2. Transfer to sealable freezer bag; add 1 tbsp (15 mL) lemon juice, and salt (set lemon zest and remaining juice aside). Pierce steak all over with a fork and cut into 4 equal pieces. Add steaks to bag, seal and massage marinade into the; refrigerate for 8 to 12 hours.

3

3. Discard marinade from meat; pat steaks dry with paper towel. Grill in a closed barbecue over medium-high heat for 10 to 12 minutes, turning twice or more, for medium-rare 145°F (63°C) at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done.

4

4. Let rest for 5 minutes. Lightly season steak, and any accompanying grilled veggies and potatoes with a sprinkle of some of the reserved lemon zest and juice.

Tip
5

You can also cut steak into 1-inch cubes and use to make beef kabob cubes. Marinate kabob cubes for just 1 to 2 hours.

Nutrition
6

Per 1 cooked portion: about 140 Calories, 25g Protein, 3g Fat, 0g Carbohydrate, 45mg Sodium
Excellent Source of: Niacin, Vitamin B12, Zinc, Selenium
Good Source of: Riboflavin,
Source of: Iron, Vitamin B6, Choline, Pantothenate, Phosphorus
1g Saturated Fat, 0.1g Trans Fat, 0.3g Polyunsaturated Fat, 1.5g Monounsaturated Fat

 

Ingredients

 2 tsp (10 mL) EACH fresh parsley, oregano, rosemary and thyme leaves
 4 garlic cloves
 1 tsp (5 mL) black peppercorns
 Grated zest and juice of 1 lemon
 ¼ tsp (1 mL) salt
 1 lb (500 g) Beef Sirloin Tip Marinating Steak, 1 inch (2.5 cm) thick
Shopping List
 12oz Sirloin
 1 Lemon
 4 Galric Cloves

Directions

1

1. Combine parsley, oregano, rosemary, thyme, garlic and peppercorns in a spice grinder or mortar and pestle; grind until a fine paste

2

2. Transfer to sealable freezer bag; add 1 tbsp (15 mL) lemon juice, and salt (set lemon zest and remaining juice aside). Pierce steak all over with a fork and cut into 4 equal pieces. Add steaks to bag, seal and massage marinade into the; refrigerate for 8 to 12 hours.

3

3. Discard marinade from meat; pat steaks dry with paper towel. Grill in a closed barbecue over medium-high heat for 10 to 12 minutes, turning twice or more, for medium-rare 145°F (63°C) at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done.

4

4. Let rest for 5 minutes. Lightly season steak, and any accompanying grilled veggies and potatoes with a sprinkle of some of the reserved lemon zest and juice.

Tip
5

You can also cut steak into 1-inch cubes and use to make beef kabob cubes. Marinate kabob cubes for just 1 to 2 hours.

Nutrition
6

Per 1 cooked portion: about 140 Calories, 25g Protein, 3g Fat, 0g Carbohydrate, 45mg Sodium
Excellent Source of: Niacin, Vitamin B12, Zinc, Selenium
Good Source of: Riboflavin,
Source of: Iron, Vitamin B6, Choline, Pantothenate, Phosphorus
1g Saturated Fat, 0.1g Trans Fat, 0.3g Polyunsaturated Fat, 1.5g Monounsaturated Fat

Draft Test Mediterranean Grilled Sirloin