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Grilled Sirloin Steak with Herbs

Name: Grilled Sirloin Steak with Herbs
Yield: 4 servings
Ingredients: 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

The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food."

Source: The Martha Stewart Show, October Fall 2007

Servings

Ingredients

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

Directions

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.

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Reviews

How would you rate this recipe?

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.
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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
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