Grilled Top Sirloin

Grilled Top Sirloin
Photo by Scott Phillips


  • 1-½ tsp. kosher salt; more as needed
  • 1 recipe Shallots Braised in Red Wine
  • Olive or vegetable oil
  • Freshly ground black pepper
  • 2-½- to 3-lb. top sirloin steak, 1-½ to 2 inches thick

The day or morning before you plan to cook the steak, sprinkle both sides of it with the salt. Set it on a large plate, cover loosely (waxed paper works well), and refrigerate for 12 to 24 hours. About an hour before you’re ready to cook, remove the steak from the refrigerator. Prepare a medium-...

View full recipe at Fine Cooking


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