Saturday night steak night! With all guys in the house (except me!) steak is on the menu more often than it should be…This sirloin was scored in a crisscross fashion then allowed to marinate for at least 30 minutes…the scoring allows the marinade to fully penetrate the entire sirloin. After a quick grilling the beef is tender and flavorful…Enjoy!
Dijon Marinated Sirloin
1 1/2-2 lbs boneless sirloins, scored in a crisscross pattern
1/3 cup Dijon mustard
1/3 cup olive oil
1/3 cup white wine
1 teaspoon salt
fresh ground pepper (to taste)
1 large shallot, diced
2 large garlic cloves, minced
2 tablespoons fresh tarragon leaves, chopped
Place scored sirloins in a large glass dish. Combine the Dijon, oil, white wine, salt, pepper, shallot & garlic in a bowl and whisk well. Pour over steaks and coat thoroughly. Sprinkle tarragon leaves on top. Set aside for 30 minutes to marinate.
Heat the grill until nice and hot. Place steak on the grill and grill 4 minutes each side for medium-rare.
Remove to a platter and allow to rest a few minutes to redistribute the juices. Serve with your favorite sides.
This recipe is inspired by Ina Garten’s Mustard-Marinated Flank Steak from her Foolproof Cookbook.