Best Grilled Sirloin Steak With Herbs Recipes

Grilled Sirloin Steak with Herbs image

Provided by Martha Stewart

Number Of Ingredients 5

3 tablespoons mixed chopped herbs, such as rosemary, thyme, oregano, or marjoram
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 grass-fed top sirloin steak (20 ounces and 1 1/2 inches thick), trimmed leaving 1/4 inch of fat

Steps:

In a small bowl, mix together herbs, salt, and pepper. Rub herb mixture onto steak and place in a shallow dish. Drizzle steak with olive oil and let stand at room temperature for 1 hour.
Preheat, clean, and oil a grill or grill pan over high heat. Place steak on grill pan and cook 3 minutes. Rotate steak 110 degrees to make crosshatching grill marks, if desired, and continue cooking an additional 2 to 3 minutes. Turn and continue cooking 2 to 5 minutes more for a rare steak and 4 to 7 minutes for medium-rare.
Transfer steak to a cutting board and let stand 5 minutes before slicing and serving.

Grilled Fillet Steak with Herbs image

Categories Side Steak

Yield 2 servings

Number Of Ingredients 6

Two 5- to 6-ounce fillet steaks, cut about 2 inches thick
Olive oil
Salt
Fresh-ground black pepper
1/4 cup mixed chopped herbs: rosemary, thyme, marjoram, savory, and oregano
2 garlic cloves, peeled and finely chopped (optional)

Steps:

Rub the steaks lightly with olive oil, season with salt and fresh-ground pepper, and coat them generously with chopped fresh herbs. You can do this a few hours or a day ahead of time. Let the steak come to room temperature at least 30 minutes before cooking.
Prepare a fire with wood or wood charcoal and let it burn down to a thick bed of hot coals. The grill should be very hot and brushed clean before you put the steaks on. How long to cook the meat depends on its thickness and how hot the fire is. A 2-inch fillet steak will take 6 to 8 minutes on one side, and 4 to 8 minutes on the other, depending on how rare you like it. If the fire flares up, move the steaks to a cooler part of the grill briefly before returning them to a hot spot. Test for doneness by pressing with your finger; the meat will be soft when rare, springy when medium-rare, and firm when well done. Cut into the meat to check if you are unsure. When they are done to your liking, remove the steaks and let them rest for several minutes for the juices to stabilize before serving. For added flavor, while they are still hot from the grill, sprinkle the steaks with finely chopped garlic.

Grilled Steak with Herb Butter image

Provided by Amanda Freitag

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, at room temperature
1 shallot, minced
1 cup chopped fresh parsley leaves
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 cup panko bread crumbs
3 ripe beefsteak tomatoes
Kosher salt
Extra-virgin olive oil
4 (10- to 12-ounce) strip steaks

Steps:

To make the herb butter by hand: In a large bowl, combine the butter, shallot, and parsley, mixing well with a wooden spoon or rubber spatula until fully combined. Season with the salt and pepper, add the panko, mix again, and set aside.
To make the herb butter in a food processor: Combine the butter, shallot, and parsley in the bowl of the food processor and pulse until blended. Scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly incorporated. Add the panko, salt, and pepper and pulse four or five times to mix. Transfer the herb butter to a bowl and set aside.
Heat an outdoor grill, a grill pan, or the broiler on high.
Cut the tomatoes into four slices each. Place three slices on each of four plates. Season with a pinch of salt and a drizzle of the extra-virgin olive oil.
Grill the steaks to your desired doneness (see Cook's Note), remove from the grill, and spread 1 or 2 tablespoons of the herb butter evenly on top of each steak.
Place one hot steak on top of each plate of the seasoned tomatoes and serve.