Categories: Steak
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, grated
- 1 tbsp chopped rosemary
- 1 tbsp chopped parsley
- 1 tbsp chopped oregano
- 2 tsp honey
- 1/2 tsp red pepper flakes
- Kosher salt and black pepper
- 2 lb top sirloin steak
Directions
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Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and salt and pepper in a medium bowl. Transfer 3 tbsp of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
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Combine the remaining vinaigrette with the steak in a large Ziploc bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
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Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temp, 30 minutes. Grill the steak until it reaches 130, 16-20 minutes for medium rare, flipping every 4-5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.