The top sirloin is a consistent and economical steak. It has some marbling, giving it tenderness. Pan sear or grill for best results.
MARINATED TOP SIRLOIN
1 1/2 lb top sirloin steak
1 1⁄2 tablespoons olive oil
1⁄3 cup white wine vinegar
1⁄4 cup Burgundy wine (or sherry wine)
1⁄8-1⁄4 cup Worcestershire sauce
2 tablespoons orange juice
3 garlic cloves, minced
2 teaspoons sugar
1⁄2 teaspoon black pepper
1⁄2 teaspoon thyme
1⁄2 teaspoon marjoram
1⁄2 teaspoon crushed rosemary
1⁄2 teaspoon oregano
Pierce steaks with a fork a few times and place in a large plastic baggie or glass pan.
In a small bowl, whisk together all remaining ingredients for the marinade. Pour this over steak meat.
Seal/cover and place in refrigerator for at least 6 hours; turning every few hours.
Grill over med-high heat for about 5 minutes on each side, or until desired doneness is reached.
In a small bowl, whisk together all remaining ingredients for the marinade. Pour this over steak meat.
Seal/cover and place in refrigerator for at least 6 hours; turning every few hours.
Grill over med-high heat for about 5 minutes on each side, or until desired doneness is reached.