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Honey and Herb Marinated Sirloin Steak

Mary Anne here. When I’m whipping up extravagant fare for my catering clients, I typically use filet mignon in lieu of sirloin. But at $140 for just six pounds, it’s far too expensive for an any-given-Sunday dinner. Two Christmases ago, I swapped out the pricey boeuf for much wallet-friendlier sirloin, but I first softened up my steaks using a Norpro Professional Meat Tenderizer. Frankly, the difference was imperceptible. The marinade is so fantastic and flavorful you could pour it over grocery store chuck and convince your guests it’s Kobe.

Comparable to the filet rendition, this meat can be served either warm from the oven or cooked the day before, sliced, and then refrigerated. When preparing this dish ahead of time, remove it from the fridge two hours before serving  and warm at room temperature.  For more informal gatherings, such as buffets or “heavy” cocktail fare, the room-temp filet makes a wonderful open-faced sandwich.  I use loaves of soft French bread sliced ½ inch thick, spread the rounds with Boursin cheese, add a tender piece of beef, and then garnish with a bit of crisp watercress tucked between the edge of the meat and bread. This recipe is easily doubled for a larger gathering.

Honey and Herb Marinated Sirloin Steak
Serves 6 to 8

3 Lbs. Boneless Sirloin Steak, about 1 1/2 inches thick – $17.97
¾ cup good quality olive oil – from stock
1 cup soy sauce – from stock
¾ cup honey – $3.99
3 teaspoons minced garlic – from stock
2 Tablespoons curry powder – from stock
3 Tablespoons fresh thyme leaves, coarsely chopped or 3 teaspoons dried  – from stock
Additional sprigs of thyme, for garnish – from stock
Grand Total Assuming Well-Stocked Pantry: $21.96
Cost per Serving: $2.75

1. Place the marinade ingredients in a one quart lidded container, such as the kind you get from Chinese take-out.  With a small wire whisk, stir until the honey begins to blend with the rest, then place the lid on the container and shake with all your might.

2. Wrap the steak in plastic wrap to avoid splattering its juices, then, using a heavy metal mallet, pierce the steaks on both sides to tenderize.

3. Pour marinade over steak, which has been placed in a shallow roasting pan large enough to accommodate.

*Note: I find that the honey tends to make clean up difficult, so I line the pan with heavy foil before marinating and cooking the beef. It really saves time in the end. If you are cooking more than one steak they shouldn’t touch because touching one another will interfere with the evenness of their cooking.

4. Marinate at room temperature for two hours.

5. Preheat broiler to high and set the steak on the highest rack. Quickly brown the top, approximately 2 minutes. Turn and briefly brown the other side.
*Note: May be prepared ahead of time up to this point.

6. Allow oven to cool and then reheat to 375 degrees.  Set the steak in its pan and marinade on the upper third level of the oven and roast for 15 minutes turning and basting once. It will be done to a blushing red rare and should register 125 degrees on a meat thermometer. If you prefer your steak well-done, by all means increase the cooking time by increments of 5 minutes.

7. Slice steak ½ inch thick. Pour the hot marinade/pan juices into a gravy boat and pass along with the steak.

8. Serve with warmed pan juices and garnish with sprigs of thyme.