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Peppered Top Sirloin Steak
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- #86069
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 tablespoon coarsely ground black pepper
2 cloves garlic, minced
2 teaspoons kosher or other coarse salt
2 teaspoons prepared horseradish
2 tablespoons olive oil
2 pounds boneless top sirloin steak
directions
In a small bowl, mix together the pepper, garlic, salt, horseradish, and olive oil. Place the steaks on a shallow dish and rub the mixture all over the meat.
Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly. Remove the steaks from the refrigerator an hour before cooking.
Heat broiler and broil steak for approximately 3 to 4 minutes per side or until done to your preference using a meat thermometer (Rare is approximately 120 degrees F; Medium Rare is approximately 125 degrees F; Medium is approximately 130 degrees F).
When the steaks are done to your liking, remove from oven and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
Slice steak across grain into 1/4-inch slices. Place on a platter or individual dinner plates.
added by
cookchef
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 19, 2013
OMG this recipe was fabulous. The key is the horseradish - so don't skip this ingredient even if you aren't a fan.