Sirloin steak is considered one of the best types of alternative steaks when at an affordable price you get quite decent piece of meat. It will be leaner and a little tougher than a premium piece, but it will become amazing if its before grilling pickle. The marinade used in this recipe is Italian style vinaigrette dressing with garlic, rosemary, oregano and red pepper flakes. Cast part of this dressing immediately for submission. Marinated meat before cooking should reach room temperature to evenly fry with all sides. Cut the finished steak into thin slices and dip in aromatic tart dressing. As a soft drink подавайте сангрию. 
Time: 40min plus pickling time Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 top sirloin steak weighing 1 kg. (4-5 cm thick.)
- 0.5 tbsp. extra virgin olive oil
- 1/4 Art. red wine vinegar
- 2 garlic cloves, grated
- 1 tbsp. l chopped fresh rosemary
- 1 tbsp. l chopped fresh parsley
- 1 tbsp. l chopped fresh oregano
- 2 tsp honey
- 0.5 tsp red pepper flakes
Recipes with similar ingredients: beef, red pepper flakes, oregano rosemary
Recipe preparation:
- In a medium-sized bowl, mix olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 0.5 tsp. salt and black pepper. Pour 3 tbsp. l vinaigrette dressing in a small bowl; cover and place in refrigerator until ready to serve.
- Mix the remaining dressing with the steak in a large plastic bag with ziplock; turn the packet over several times to cover the meat with liquid. Put in the refrigerator for at least 4 hours or overnight and periodically turn the bag over.
- Preheat the grill to high heat. Put the steak on a plate or baking sheet, let the excess marinade drain, salt and pepper meat. Let stand at room temperature for 30 minutes. Fry steak until a thermometer inserted in the thickest part of the meat will show a temperature of 55 ° C, 16-20 minutes for light roasting, turning it over every 4-5 minutes. Transfer meat to cutting board and let rest 10 minutes. Cut steak into thin slices across the fibers; serve with delayed dipping dressing.
