With spring more than just in the air, I am finding it hard to resist the urge to grill again. And not just grill, but I want to eat steak! This past weekend I enjoyed the most DIVINE Rib Eye steak simply seasoned and grilled to perfection. I had to excuse myself because I could not stop ‘oohing’ and ‘ahhing’ over how good it was. It’s not often that I get to enjoy a high quality, pricey steak like a Rib Eye. Even that doesn’t stop me from enjoying a delicious steak dinner now and again. I have learned how to make a simple cut taste just as divine as some of the more expensive cuts like a Rib Eye. A sirloin steak can be just as tender, juicy and flavorful. I came up with the following recipe a couple years ago, and have kept it in my back pocket arsenal of go to recipes that keep everyone happy. I hope you will enjoy it too!
- 2 lbs grass-fed sirloin steak
- ½ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 teaspoons of dijon mustard
- 1 teaspoon each of minced fresh rosemary and thyme (if you don't have fresh, use ½ teaspoon dried of each instead)
- Salt and pepper to taste
- Place steak in a glass dish and pour marinade over and let set for one hour, flipping once during the marinating time. You can marinade this in advance if you choose, up to 24 hours.
- Bring the steaks to room temperature before placing on the grill.
- Remove your steaks from the marinade, reserving the marinade for later.
- Place your steaks on a hot grill on high for 1-2 minutes per side to sear, searing each side, then turn down to low, to cook low and slow, you want it to get no lower than 200 degrees. Cook your steaks to medium rare.
- Cover and keep the steak warm while making the sauce.
- Using the saved marinade, heat a saute pan and add sauce to the pan.
- Heat until marinade is reduced to half, adding a slab of butter at the end of the reduction time. Use this reduction sauce to drizzle over the steak after thinly sliced for serving.
- Additionally, you could pan sear the steak on medium-high heat in a cast iron skillet with some lard, ghee or coconut oil. Sear for 4-5 minutes per side.
This post contributed to Pennywise Platter and Friday Food Flicks.
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