A sirloin steak, lemons and Worcestershire? Add a little seasoning, and some herbs...This was fabulous! The lemons gave the sirloin a fresh, summery flavor that I'm now in love with!
2 pounds sirloin steak
juice of two lemons
1/2 cup Worcestershire sauce
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon fresh, chopped thyme
1/2 teaspoon fresh, chopped oregano (I used Greek oregano.)
Place the steak and the rest of the ingredients in a gallon freezer bag, seal and refrigerate for at least two hours. I let mine soak in the marinade for about four hours.
We like our steak rare, so we heat the grill to high and sear it on the first side for about three minutes.
Flip it over and let it cook for another three minutes. If you prefer your steak cooked longer, adjust the heat and grilling time. The lower the heat, the longer you can leave it on the grill without burning it on the outside. Again, we like ours kind of Pittsburgh rare...
Let the steak rest for a couple of minutes and then slice it thinly against the grain. This will result in tender steak, that's easy to chew. Now for the rest of the dinner, that was easy too. I just whipped up a package of mushroom gravy mix and a can of mushrooms, toasted some garlic bread and roasted some corn. Normally I would make gravy from scratch and use fresh mushrooms, but in a crunch, this was really tasty! For the corn, just pull the shucks back and remove the silks. Melt about 1 tablespoon of butter for each ear, and spread that onto the corn. Sprinkle with garlic salt, pull the shucks up around the corn, wrap it in foil and place it on a medium hot grill and cook for about thirty minutes. You can also cook it in the oven on 350 degrees F, for about thirty minutes. Don't miss out on the lemony flavor of the grilled steak. It's the best marinade I've tasted in a long time! So fresh!