Sirloin Marinara Food

ITALIAN MARINATED SIRLOIN STEAK

Steps:

• Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
• Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
• Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.

SIRLOIN STEAK WITH TOMATO BASIL SAUCE

Steps:

• Whisk the marinade ingredients together in a small bowl.
• Place the steaks in a resealable plastic bag.
• Pour the marinade over the steaks. Refrigerate marinating steaks for at least 2 hours.
• Remove marinating steaks from the refrigerator and let sit at room temperature for 30 minutes before grilling.
• Heat grill to medium heat. Remove steaks from marinade and place on a hot grill.
• Grill steaks for approximately 8 minutes on each side, turning only once. Internal temperature of the steak should reach 145 degrees for a medium steak (use a meat thermometer).
• Heat olive oil in heavy large saucepan over medium heat, make sure the olive oil doesn't turn brown. Add garlic and sauté until a light golden brown, about 5 minutes.
• Add tomatoes, basil sprigs, and dried crushed red pepper to a food processor and pulse a few times. Add tomato mixture to the garlic in the sauce pan.
• Bring to a simmer. Reduce heat to low and simmer until mixture is reduced to a thick sauce consistency (about 3 cups), stirring occasionally, about 15 minutes.
• Season sauce to taste with coarse kosher salt and freshly ground black pepper.
• Top grilled steaks with tomato basil sauce. Garnish with shredded basil.

MARINATED TOP SIRLOIN STEAKS

Steps:

• Place steaks in a plastic Ziplock bag, or plastic container.
• In a small bowl, whisk together all the remaining ingredients. Pour over steaks; turn to coat evenly.
• Chill for at least 6 hours; turning occasionally to redistribute marinade.
• After marinating, heat grill on med-high.
• Remove steaks from marinade and place on hot grill (discard the marinade). Grill for about 4 minutes on each side or to desired doneness.

BEST STEAK MARINADE IN EXISTENCE

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

MARINATED SIRLOIN STEAKS

Steps:

• In a blender, combine the honey, soy sauce, oil, vinegar, garlic and pepper; cover and process until blended. Pour 1/3 cup marinade into a large resealable plastic bag; add steaks and onions. Seal bag and turn to coat; refrigerate for at least 1-2 hours. Cover and refrigerate remaining marinade for basting.
• Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade.