Italian Top Sirloin Steaks

Serve pasta and a salad to complete the meal.

4 garlic cloves, pressed

1/4 cup olive oil

2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons dried parsley

1 teaspoon dried rosemary

2 (3/4-inch-thick) top-sirloin steaks (about 2 pounds)

1 1/4 teaspoons salt, divided

1 teaspoon pepper

Stir together first 6 ingredients in a small bowl.

Sprinkle steaks evenly with 1 teaspoon salt and pepper; rub with garlic mixture. Cover and chill steaks at least 2 hours.

Sprinkle steaks evenly with remaining 1/4 teaspoon salt.

Preheat a two-sided contact indoor electric grill according to manufacturer’s instructions on HIGH. Place steaks on grill rack, close lid; grill 7 to 9 minutes (medium-rare) or to desired degree of doneness. Cut steaks in half.

Note: When using an outdoor gas or charcoal grill, grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 7 minutes on each side or until desired degree of doneness.

Yield: Makes 4 servings

Southern Living, MARCH 2004


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