Lemon-Garlic Sirloin

Name: Lemon-Garlic Sirloin
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams (1 1/4-inch-thick) boneless beef top sirloin steak (about; 1 Tbsp finely chopped fresh flat-leaf parsley; 2 garlic cloves, pressed; 1 teaspoon coarsely ground pepper; 1 Tbsp kosher salt; 2 Tbsps lemon zest; 1 Tbsp olive oil

Lemon-Garlic Sirloin

Lemon-Garlic Sirloin might be just the main course you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 162 calories, 25g of protein, and 6g of fat each. A mixture of kosher salt, olive oil, coarsely ground pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Trim steak, if necessary.

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Steak

Combine garlic and next 4 ingredients; rub over steak.

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Garlic

Steak

Dry Seasoning Rub

Place steak in a large, shallow dish or 2-qt. zip-top plastic freezer bag. Cover or seal, and chill at least 5 hours or up to 8 hours.

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Steak

Remove steak from marinade, discarding marinade.

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Marinade

Steak

Place steak in a heavy-duty aluminum foil-lined jelly-roll pan.

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Jelly

Steak

Roll

Equipment you will use

Aluminum Foil

Frying Pan

Broil 6 inches from heat 15 minutes; reduce oven temperature to 375, and bake 30 to 35 minutes or to desired degree of doneness.

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Oven

Remove from oven; let stand 5 minutes before slicing.

Equipment you will use

Oven

Sprinkle with 1 Tbsp. chopped parsley.

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Parsley

Equipment

Aluminum Foil

Frying Pan

Oven

Ingredients

Servings:

907grams

(1 1/4-inch-thick) boneless beef top sirloin steak (about 1Tbsp

finely chopped fresh flat-leaf parsley 2

garlic cloves, pressed 1teaspoon

coarsely ground pepper 1Tbsp

kosher salt 2Tbsps

lemon zest 1Tbsp

olive oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Raymond R Collection Merlot. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.