Perfectly grilled steak is a staple in Erik’s cooking repertoire. In fact, it comprises the base for many great meals that he cooks up on any given Saturday night. It makes great steak tacos, paired with homemade corn tortillas. Leftover grilled sirloin makes a great star in Erik’s steak and pepper hash that works perfectly for a nice hearty breakfast meal or a great week night dinner. Of course, one of my favorite ways to enjoy Erik’s sirloin is simply with a side salad and nice glass of red wine. It really doesn’t get better than that!
- 1 lb. (or more) of sirloin steak. Figure about 1/2 pound per person
- 1-2 TBLS Montreal steak seasoning per pound of steak
- 1/4 c. worcestershire sauce
- Place sirloin in a baking dish.
- Generously rub sirloin down with montreal seasoning until well covered.
- Gently pour worcestershire sauce over steak being careful not to pour off spice rub.
- Cover and place in the refrigerator for 1-4 hours.
- Remove from the fridge and allow to rest on the counter while you heat the grill to high.
- Just prior to grilling, scrape excess spice and pat dry if desired as excess spice rub has a tendency to burn.
- Grill each side for approximately 3 minutes per side for medium rare.
- Place in a clean pan, cover and allow to rest on counter for no less than ten minutes.
- Slice and serve as desired.