Grilled Sirloin Steak with herbs
September 4, 2025 • 0 comments
One of my favorite cookbooks is “The Art of Simple Food” by Alice Waters. She believes that when you begin with the best and tastiest ingredients, you can cook very simply and the food will be extraordinary. This is her recipe for sirloin steak, but it is wonderful with any kind of steak. The rub is best with fresh herbs, and so subtle and simple, you may never buy a store-bought rub again.
Our tips: *Let grass-fed steaks marinate in extra virgin olive oil in the fridge for up to 3-4 days
*Use tongs to flip the steaks, never poke with a fork
*Check for doneness with a thermometer
Ingredients
- Two sirloin steaks
- 3 tablespoons fresh chopped herbs (thyme, marjoram, rosemary, oregano) – try to use at least three
- 1½ teaspoon coarse salt
- 1 teaspoon black pepper
- Olive oil
Directions
Instructions
- Prepare the steak: Let the steaks come to room temperature for at least 30 minutes before cooking. Pat dry with a paper towel.
- Season the meat: Lightly rub the steak with olive oil. Season generously on both sides with coarse sea salt and freshly ground black pepper. Rub the finely chopped fresh herbs over the surface of the steak.
- Grill the steak: Place the steak on a medium preheated grill. The cooking time will vary depending on the steak's thickness and how you want it done.
- Remove from heat: 10 degrees before your desired doneness.
- Rest the steak: Remove the steak from the grill, cover with foil, and let it rest on a cutting board or platter for 5 to 10 minutes. This is a crucial step that allows the juices to redistribute throughout the meat, ensuring a tender and juicy result.
- Serve: Slice the steak against the grain and serve immediately. You can top it with a knob of herbed butter for extra flavor.
