Slightly sweet and full of flavor, this recipe for a delicious sirloin will impress any date, or turn any week-night dinner into an extraordinary affair.
About This Cut:
The Sirloin comes from the back of the animal and can be cut into a variety of steaks. For this recipe, we’ll be using what is currently called a “sirloin steak”. This cut is lean, well-flavored, and moderately tender.
Thaw meat slowly overnight. The Sirloin is great broiled, grilled, or sautéed/pan fried.
Because grass fed beef is naturally lean, it can be easy to overcook. This temperature gauge should help you determine the desired doneness of your steak.
- 2 Sirloin steaks
- 2 cloves garlic, minced
- 3 Tb Dried Sage
- 2 Tb dried mustard
- 1⁄4 cup Olive oil + 1⁄4 cup for sauté pan
- 1 cup Cranberry Juice
- 1/3 c Honey
- 1⁄2 tsp black pepper
- 2 tsp salt
- 2 Tb Butter
- Marinating grass fed steaks is vital for good flavor and tenderness. Start with the wet rub a day before you plan to eat it.
- Combine 2 cloves minced garlic, sage, dried mustard, olive oil, Cranberry Juice, honey, salt and black pepper in a mixing bowl. Spread over both steaks evenly, and massage it into the meat.
- Place marinated steaks as well as remaining marinade liquid into a Ziploc bag and seal. Using a roll pin or a can of soup, firmly pound the steaks 3 to 4 times each steak to tenderize and help the steaks absorb the marinade.
- Let the steaks marinate for at least 12 hours in the fridge.
- Remove steaks from fridge and let get to room temperature for 10 min before cooking.
- Turn a pan onto medium heat, add olive oil to pan and begin to heat.
- Place steaks in pan and begin to cook for about 2-3 min per side if the steak is roughly 1 1⁄2” in for a rare to medium rare temp. Reserve leftover marinade.
- Meanwhile in a saucepan add the leftover marinade and turn onto medium high heat to reduce and make a glaze. Cook for 6-9 minutes or until thickened. Remove from heat.
- Right before you take the steaks out of the pan, add the 2 tb butter to the pan and let melt. Tilt pan and using a large spoon carefully scoop melted butter and repeatedly spoon butter over steaks to baste them with flavor as the finish cooking.
- Spoon the butter about 5 times for each steak and make sure each steak is evenly coated with butter.
- Remove steaks from pan, and let rest for a few minutes before slicing against the grain. Top with reduced Cranberry marinade. Enjoy!