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