Wednesday, April 1, 2009

A juicy variation on the usual sirloin recipe

Lemon-Garlic Sirloin
source: Southern Living magazine Mar 2008

Makes: 5 to 8 servings
Preparation time: 10 min.
Chill: 5 hrs
Broil: 15 min.
Bake: 35 min.
Stand: 5 min.

Sirloin is readily available in the meat section, but for a thicker portion, such as the one called for in this recipe, check with your butcher to see if you'll need to preorder it.

1 (1 ¼-1nch-thick) boneless beef top sirloin steak (about 2 to 2 ½ lb.)
2 garlic cloves, pressed
2 Tbsp. lemon zest
1 Tbsp. kosher salt
1 Tbsp. olive oil
1 tsp. coarsely ground pepper
1 Tbsp. finely chopped fresh flat-leaf parsley

1. Trim steak, if necessary. Combine garlic and next 4 ingredients; rub over steak. Place steak in a large, shallow dish or 2-qt. zip-top plastic freezer bag. Cover or seal, and chill at least 5 hours or up to 8 hours.

2. Remove steak from marinade, discarding marinade. Place steak in a heavy-duty aluminum foil-lined jelly-roll pan.

3. Broil 6 inches from heat 15 minutes; reduce oven temperature to 375°, and bake 30 to 35 minutes or to desired degree of doneness. Remove from oven; let stand 5 minutes before slicing. Sprinkle with 1 Tbsp. chopped parsley.
Copyright Southern Progress Corporation Mar 2008

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