Grilled Sirloin Steak with Herbs

The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, “The Art of Simple Food.”
The Martha Stewart Show, October Fall 2007
Serves 4
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3 tablespoons mixed chopped herbs, such as rosemary, thyme, oregano, or marjoram
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 grass-fed top sirloin steak (20 ounces and 1 1/2 inches thick), trimmed leaving 1/4 inch of fat

In a small bowl, mix together herbs, salt, and pepper. Rub herb mixture onto steak and place in a shallow dish. Drizzle steak with olive oil and let stand at room temperature for 1 hour.

Preheat, clean, and oil a grill or grill pan over high heat. Place steak on grill pan and cook 3 minutes. Rotate steak 110 degrees to make crosshatching grill marks, if desired, and continue cooking an additional 2 to 3 minutes. Turn and continue cooking 2 to 5 minutes more for a rare steak and 4 to 7 minutes for medium-rare.

Transfer steak to a cutting board and let stand 5 minutes before slicing and serving.



Herb Rub
Try this rub spread on flank steak or shrimp skewers before grilling. Also try it as a fresh condiment for grilled and broiled meats. Use it in our recipe for Roasted Chicken with Herb Rub and Couscous.
Everyday Food, January/February 2011
Makes 3/4 cup
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3 garlic cloves, roughly chopped
1 inch piece fresh ginger, peeled and roughly chopped
1 jalapeno, seeded and roughly chopped
1 tablespoon finely grated orange zest
2 tablespoons orange juice
1 medium bunch cilantro, stems removed
1 tablespoon extra-virgin olive oil

In a food processor, combine garlic, ginger, jalapeno, and orange zest and juice. Process until finely chopped. Add cilantro and olive oil. Process until finely chopped, 2 minutes, scraping down sides as needed.

Cook’s Note

To store, press plastic wrap on surface of rub and refrigerate in an airtight container, up to 2 days.


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