New This Month

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."

  • Servings: 4

Source: The Martha Stewart Show, October Fall 2007


  • 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


  1. 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.

  2. 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.

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

Reviews Add a comment

  • alex70
    26 JAN, 2011
    Probably one of my favorite's, Alice Waters. This is a brilliant recipe. Always tender and flavorful every time I make it.
  • SanJoseBob
    20 NOV, 2007
    I'm lucky enough to live only 40 minutes away from "Chez Pannisse" in Berkeley. I liked it better when it was cheaper, but there's no getting around the quality. Alice waters started a movement and it has blossomed all over the country. What was once considered "California" cuisine is now "Seasonal