Recipes Ingredients Meat & Poultry Beef Recipes Grilled Sirloin Steak with Herbs 3.2 (41) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 4 The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food." Ingredients 3 tablespoons mixed chopped herbs, such as rosemary, thyme, oregano, or marjoram 1 ½ teaspoons coarse salt 1 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 grass-fed top sirloin steak (20 ounces and 1 ½ inches thick), trimmed leaving ¼ inch of fat Directions 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. Rate it Print