Hello, dear friends! Yes, it has been a while since I’ve posted, and I apologize for that. I have been a frantic person lately trying to finish the renovations to our forever home in time for Jacqueline’s graduation party, which was this past weekend. I am relieved to say that all of that is over, it went without a hitch, and I am ready to get back to writing my blog again.

So, an important topic is our upcoming 4th of July holiday. I recently developed a recipe that would be PERFECT for the fabulous 4th; marinated and grilled sirloin steak. I just sort of stumbled upon the idea for this because I was buying meat from my favorite Royer farm at the Fishers farmers market and I thought, “I haven’t used sirloin because it’s a tougher cut of meat, but I know it’s flavorful so I want to see what I can do with it.” It was a challenge to myself which I always love, kind of like Chopped (that’s a cooking competition show on Food Network for those of you who have no idea what I’m talking about).

Here’s the good thing about sirloin, it’s a lean and nutritious cut of beef. It’s very high in protein, a 3 ounce portion has 25 grams of complete protein, meaning it contains all the essential amino acids. This macronutrient is essential for cell rebuilding, immune function, and muscle growth. Protein has a high satiety rating, ie it makes you feel full for a longer period of time. Sirloin is also low in calories; a 3 ounce portion has only 180 calories. Sirloin contains 33 percent of the RDA for niacin, 26 percent of B-12, 30 percent of selenium, 30 percent of zinc, and 19 percent of phosphorus. Selenium boosts the immune system and is important for thyroid function. Zinc is also an immune booster, and it helps with wound healing and cell production also. Phosphorus works in concert with calcium to strengthen bones and teeth, and it also helps to filter waste through the kidneys.

Another advantage to sirloin is that it is a relatively inexpensive cut of beef. It is around $6 per pound as compared to New York strip which is $9.50 per pound.

Now here’s the not so good thing about sirloin, it can be a very tough cut of meat unless it is prepared properly.  However, never fear my wonderful readers because I’m going to tell you my secret to tender sirloin every time. It involves preparing and cooking the meat in just the right way so that it turns out perfectly. Here we go!

• Prepare the marinade- This type of meat needs to be marinated for 24 hours in the fridge before cooking it. My marinade is very simple, 1 cup of Dale’s steak seasoning (can purchase in any grocery store), 1/2 cup extra virgin olive oil, 2 tablespoons herbs of your choice, 2 tablespoons minced garlic, 1 teaspoon of salt, 1 teaspoon red pepper flakes, and 1 teaspoons of red wine vinegar for approximately 3 pounds of sirloin. The acid in the vinegar helps break down the fibers in the meat, lending to a more tender steak, but too much and the meat can get mushy, so a little bit definitely goes a long way.
• Dry the meat- After the sirloin sits in the marinade for 24 hours it will be super moist, and it needs to be dried so a good sear can be developed on the outside. Blot the meat with paper towels until the meat is dry.
• Seasonings-Now more seasonings can be added to develop more flavor. I use 1 tablespoon dried herbs, 1/2 cup red wine, 1/3 cup extra virgin olive oil, 1 teaspoon garlic powder, and 1 teaspoon each salt and pepper. I rub the dried seasonings on the steaks, and then combine the wet ingredients to use on the steak as it cooks.
• Grilling is the preferred cooking method- Here’s why: in order to develop the best flavor, you will need to use an extremely hot grill to sear the meat, followed by grilling at a moderate temperature to cook the meat. Instructions for grilling:
  • Turn all the burners on high and preheat with the lid closed for about 15 minutes.
  • Turn one burner down to medium.
  • Place the steak on the hot burner. Grill until well browned on one side for about 2-3 minutes. This is important to develop the crust. Flip the steaks and grill on other side for 2-3 minutes.
  • Move steaks over to cooler side of the grill. Put the lid down and grill for 5-6 minutes for rare meat, 6-7 minutes for medium rare, and 7-8 minutes for medium. DO NOT OVERCOOK THE MEAT. Overcooking leads to tough meat and remember all we did to try to make our meat tender? Let’s not blow it in the grilling phase!
• Let it rest- It is important to allow the steak to rest before cutting so the juices settle back into the meat. Let rest for at least 5 minutes.
• Cut the Steak- For maximum tenderness cut the sirloin against the grain. The grain is the direction that the muscle fibers are aligned. To cut against the grain means that if the grain runs left to right you would cut up and down, across but not parallel to the grain. Cutting through the fibers shortens them and makes it easier to chew through, since a lot of the hard work of breaking up the muscle fibers has already been done for you.

Now comes the easy part- eat and enjoy! I served my sirloin with white cannellini and pinto beans (more vitamin B for us!), and a vinegar salad with cucumbers, tomatoes, red bell peppers, onions, and jalapeno peppers. We had grilled barbequed chicken thighs and beets too. Lots of protein and vegetables in this meal! Eating a meal like this abounding with healthy foods will help you live a life of vitality- with Valerie! 🙂