Summer Fresh Recipe Series: Grilled Sirloin Steak with Garlic Herb Vinaigrette

Melt-in-your-mouth, tender grilled sirloin steak, cooked to perfection, and then doused with a garlic herb vinaigrette.  This makes for one amazing summer entree!

Here's a quick post to bring you my 9th installment of my Summer Fresh Recipe Series.  Over the weekend I posted my Grilled Vegetable Platter which is amazing by itself, but goes perfect along side this tender and juicy sirloin steak.

GRILLED SIRLOIN STEAK WITH GARLIC HERB VINAIGRETTE

No marinade for this baby, just a few simple seasonings and your are ready to grill.  To finish the dish you top your perfectly cooked sirloin steak with an easy to make vinaigrette filled with garlic and rosemary for that extra pop of flavor.  Don't skip this part, as the vinaigrette is everything!

(Disclosure: I'm such a goofball! I totally forgot to put garlic herb vinaigrette on the steak BEFORE I took the pictures...duh!  I'm sorry, the pictures do not display the heavenly topping!!!)

Paired with my Grilled Vegetable Platter and you have the perfect summer feast.

Enjoy!


Summer Fresh Recipe Series

• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Grilled Sirloin Steak with Garlic Herb Vinaigrette

serves 4-6


1 1/2 lbs sirloin steak
1 1/2 tsp paprika
1/2 tsp garlic powder
Kosher salt & ground black pepper to taste
olive oil

Vinaigrette
3 tablespoons olive oil
1 1/2 tablespoons chopped fresh rosemary
1 tablespoon red wine vinegar
2 cloves garlic, minced
Kosher salt & ground black pepper

Heat a grill or grill pan to medium high heat.  In a small bowl combine the paprika and garlic powder.  Rub the steak with the seasoning on all sides.  Sprinkle with a little salt & pepper to taste.  Brush olive oil all over the steak prior to grilling.

Grill the steak about 5-7 minutes per side for medium doneness, turning once.  Remove from the grill and allow to rest for 5-10 minutes.  

Meanwhile, combine the items for the vinaigrette in a medium bowl.  Set aside.

Cut the steak across the grain and place on a platter.  Drizzle some of the vinaigrette over the steak and serve remaining vinaigrette along with the steak.  Serve.

Summer Fresh Recipe Series: Grilled Vegetable Platter

Vegetables grilled until caramelized and tender crisp and doused with the most fabulous herb vinaigrette around!

I've been dying to bring you this 8th installment of my Summer Fresh Recipe Series.  This next side dish is a beauty, and a tasty one at that.  It screams summertime and just begs to be eaten!

The focus is on the fresh summer vegetables and all the fresh herbs you can get your hands on!

GRILLED VEGETABLE PLATTER

I've come a long way since childhood.  Yes, I have.

There was a time I would never have looked twice at this platter, crinkling up my nose.

But not today.

I've changed.

You couldn't drag me away from these now.

And the vinaigrette... let's just say I could bathe in it!

Enjoy!

Summer Fresh Recipe Series

• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Grilled Vegetable Platter


VEGETABLES
5-6 Campari tomatoes
3-4 large carrots, peeled
1 bunch large asparagus, wooden ends removed
1-2 zucchinis, cut on the bias
1-2 yellow summer squash, cut on the bias

FOR THE VINAIGRETTE
1/4 cup olive oil
2 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp Dijon mustard
3 cloves garlic, minced
2 Tbsp fresh basil, chopped, plus whole leaves for garnish
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh sage, chopped
1 Tbsp fresh parsley, chopped
Kosher salt and freshly ground black pepper, to taste
Preheat grill to medium high heat.

In a medium bowl stir together all the ingredients for the vinaigrette.  Brush all sides of the vegetables with some of the vinaigrette and allow to marinate for about 10 minutes. 

Grill vegetables straight on the grill until tender crisp and they have good grill marks on them, turning over as needed.  About 10 minutes.

Remove from grill to a platter and drizzle with some of the remaining vinaigrette.  Serve immediately.

Summer Fresh Recipe Series: Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots

Juicy steaks are topped with a fresh herb salsa and served with roasted potatoes & carrots for a date worthy dinner!

Hi everyone! I'm bringing you my 7th installment of my Summer Fresh Recipe Series. A series of recipes that are filled with fresh summer produce that are easy, light, and oh soooo tasty!

Today we are going to focus on produce and herbs, namely carrots, potatoes, parsley, and cilantro! We'll roast the carrots and potatoes with a fantastic Greek roasting method, and then create an herb salsa to go on top of a juicy seared sirloin steak. Sounds yummy doesn't it?

This was a quick dinner for 2 that I got from the Marley Spoon food service and we had for a date night out by the pool. You guys, the flavors are fantastic in their dishes! You really should try them out, it's a great way to get food during the pandemic without going shopping, and a perfect way to try new recipes.   

1 Free Box Available!
I have a link here for one lucky person to get a free box. I thought I would share it with all of you, so who ever uses that link first will get a free box from Marley Spoon (Martha Stewart's meal service). In my opinion they are the best one out there based on flavor, choices, value, and serving size. The portions are very hearty.

During the summer you want food that is quick and easy to cook. Steak is one of those items that can cook in about 10 minutes, and something we grab often when we want to do a quick grill or even cooking it indoors in a cast iron skillet. The veggie roasting takes a little bit longer (about 15-20 minutes) but is a wonderful way to bring out the sweetness in produce.

Let's talk about this Greek roasting method. The vegetables are tossed with oil and then covered with beef broth as they roast in the oven. This is a great roasting technique to use on potatoes as they soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven’s high heat. So besides learning a new cooking technique the veggies turned out delishhh!

Quick and easy is the name of the game and this dish can be on your table in about 30 minutes. I would say that is a blessing in hot weather.

Enjoy this wonderful summer dish bursting with flavors!


Kitchen Tips: 

• Prep is key - slice all your veggies and herbs up front to assist with quicker cooking times.
• When roasting your produce covered in broth make sure that most of the broth is nearly evaporated for the best results.

Summer Fresh Recipe Series

• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots

serves 2

1 large russet potato, cut lengthwise into 1/2" sticks

2-3 carrots, peeled and cut in half crosswise, and then into 1/4" sticks

1 cup beef broth

2 Tbsp fresh parsley, chopped

2 Tbsp fresh cilantro, chopped

1 clove garlic, minced

1 lemon, juiced

salt & pepper

4 Tbsp olive oil, divided use

1 large or 2 small sirloin steaks

Preheat oven to 450 degrees and place the rack in the top position.  

In a medium bowl combine parsley and cilantro, garlic, 1 tablespoon of lemon juice and 2 tablespoons of olive oil.  Stir to combine and season with salt and pepper to taste.  Set aside. 

Using a rimmed baking sheet toss the potatoes and carrots with 1 tablespoon of olive oil and season with salt and pepper.  Spread veggies into a single layer and pour the beef broth over the top.  Roast on the top oven rack for 15-20 minutes, until tender and broth is nearly evaporated.

Meanwhile heat 2 teaspoons of olive oil in a cast iron skillet over medium-high heat until hot.  Pat dry your steaks and season with salt and pepper.  Add to the skillet and cook about 5 minutes per side for medium temperature. (cook less about 3-4 for medium-rare)  Transfer to a plate and allow to rest for 5 minutes.

Once vegetables are done switch oven to broil.  Broil veggies until slightly charred around the edges about 5 minutes.  (watch closely as ovens vary).

Slice steaks thinly and plate with potatoes and carrots alongside.  Drizzle steaks with herb salsa and serve.

source:  MarleySpoon.com