Thyme Lemon Sirloins

Name: Thyme Lemon Sirloins
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 boneless beef top sirloin steaks (about 2 pounds and 1 inch thick); 2 Tbsps butter; 1 teaspoon dried thyme; 2 garlic cloves, minced; 1 Tbsp lemon juice; 2 teaspoons grated lemon peel; 0 teaspoons pepper; 0 teaspoons salt

Thyme Lemon Sirloins is a gluten free and primal recipe with 4 servings. This main course has 342 calories, 51g of protein, and 14g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have beef top sirloin steaks, salt, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

In a small bowl, combine the lemon peel, garlic, thyme, salt and pepper. Set aside 1 tablespoon seasoning mixture for steaks. In a small saucepan, melt butter; stir in lemon juice and remaining seasoning mixture. Set aside and keep warm.

Ingredients you will need

Salt And Pepper

Lemon Juice

Lemon Peel

Seasoning

Butter

Garlic

Steak

Thyme

Equipment you will use

Sauce Pan

Bowl

Rub steaks with reserved seasoning mixture. Grill steaks, uncovered, over medium heat for 8-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Dry Seasoning Rub

Steak

Meat

Equipment you will use

Kitchen Thermometer

Grill

Serve with reserved butter sauce.

Ingredients you will need

Butter

Sauce

Equipment

Ingredients

Servings:

boneless beef top sirloin steaks (about 2 pounds and 1 inch thick)2Tbsps

butter 1teaspoon

dried thyme 2

garlic cloves, minced 1Tbsp

lemon juice 2teaspoons

grated lemon peel 0teaspoons

pepper 0teaspoons

salt

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Sirloin Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. 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. The Crossbow Sonoma Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Crossbow Sonoma Pinot Noir

Aged in French oak, this Pinot Noir has a beautiful garnet color with aromas of Bing cherry, red raspberry, baking spice and subtle vanilla notes. It presents a lush softness on the palate coupled with flavors of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet oral notes. Medium bodied with balanced acidity that lifts the flavors.