Lemon-Garlic Sirloin
Judy
This calls for sirloin, but we used Chateaubriand. Also, although this gives broiling and baking directions, we cook it on the grill.
ingredients
- 1 1 1/2 inch thick boneless beef top sirloin steak or Chateaubriand (2 1/2 lbs)
- 2 garlic cloves, pressed
- 2 Tablespoons lemon zest
- 1 Tablespoon freshly ground salt
- 1 Tablespoon olive oil
- 1 teaspoon coarsely ground pepper
- 1 Tablespoon finely chopped fresh parsley
directions
- 1
Trim steak if necessary.
- 2
Combine garlic and next 4 ingredients. Rub over steak.
- 3
Place steak in a large, shallow dish or 2 quart zip-top freezer bag. Cover or seal and chill for at least 5 hours or overnight.
- 4
Remove steak from marinaded, discarding marinade. Place steak in a heavy-duty aluminum foil-lined jelly-roll pan.
- 5
Broil 6 inches from heat for 15 minutes; reduce oven temperature to 375°, and bake 30 to 35 minutes or to desired degree of doneness. Remove from oven. Let stand 5 minutes before slicing. Sprinkle with chopped parsley.
Source: Judy
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