| Portions | Prep Time | Cook Time |
|---|---|---|
| Serves 4 | Under 15 minutes, plus marinating | 8 minutes |
Ingredients
- ½ cup (125 mL) red wine vinegar
- 1 cooking onion, sliced
- 3 cloves garlic, minced
- 1 Tbsp (15 mL) Dijon mustard
- 3 to 4 dashes Worcestershire sauce
- 1½ lb (675 g) beef top sirloin steak
- Coarse salt and black pepper
Directions
- In a flat dish, stir the vinegar, onions, garlic, mustard and Worcestershire sauce. Place the steak in the dish, spoon some of the marinade on top, cover and chill for at least an hour or up to 6 hours. Ideally, flip the steak over in the marinade halfway through marinating.
- Preheat your grill on medium-high if using gas or to 425°F (220°C) if using charcoal. Remove the steak from the marinade and season the steak generously with salt and pepper. Grill the steak for about 4 minutes on each side.
- Let the steak rest on a cutting board for 5 minutes before slicing thinly across the grain. Serve with Panzanella Salad with Horseradish.
Notes:
The steak will keep, well wrapped, in the fridge for up to 2 days.
While this is a very basic marinade recipe, it is easily customizable using herb, spice or condiment staples if you want something more. You can add fresh ingredients like rosemary leaves, sliced fresh jalapeno, grated fresh ginger or Thai red chili pepper, or dry ingredients like chili flakes, herbes de Provence, ras el hanout or garam masala. Steak sauce, sriracha or sesame oil also make great additions, but steer clear of condiments with too much sugar added, since they could scorch and make the steak taste bitter.