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Top Sirloin Marinade (Part 1)

March 20, 2011

Steve and I went to the grocery store today with the sole purpose of picking up some heavy duty trash bags for our demulchification yard project and a case or 2 of bottled water.  As always, when we got there it turned into a full blown grocery store endeavor, where I realized how much we were actually out of. 

“I need to get some fresh veggies, we’re out of bread, you still have cereal at home but no milk, so we should probably get that as well.  Hey, how about some steak?!”

So that is how I came across this meal tonight.  I found this marinade recipe on The Pioneer Woman’s blog, but I tweaked a couple things.  As I type, my meat is marinating in the fridge as it should be.  Normally, I don’t think about the marinade until about 30 min before we’re supposed to eat, so my marinades usually don’t get to soak into the meat like they’re supposed to.  Luckily today I thought ahead!

Here’s what you’ll need:

1/2 cup soy sauce

1/2 cup cooking sherry

3 tbsp honey

2 tbsp Worcestershire sauce

2 tsp sesame oil

1/2 tsp red pepper flakes

3 cloves garlic

steak of your choice (I used top sirloin….obviously since the title of this post is “Top Sirloin Marinade”)

Start by pouring your soy sauce into a dish that is big enough to house your meat and the marinade.

Pour in the cooking sherry.

Here’s what it looks like for those of you who have never cooked with it before.  You can find it on the vinegar aisle of your grocery store.

Pour in your honey, and if you get some on your fingers, feel free to lick it off.  I won’t tell. 🙂

Next comes the sesame oil.  This is the same ingredient we used for the Teriyaki Chicken & Pineapple Bowls a few days ago.  Give it a good whiff when you open it.  Smells so good!

It’s hard to have a steak marinade without some Worcestershire sauce, so go ahead and throw that on in there.

Add the red pepper flakes for some heat.

I like to grate my garlic on a microplane, but if you don’t have one, feel free to chop it up very finely.

It collects nicely on the back of the microplane while you grate it on top.  If you are a lover of garlic, feel free to add more if you’d like.

Tap your microplane against the rim of the bowl and watch the garlic plop in.

Whisk everything together so it’s fully combined.

Set your steaks in the dish.

Then flip them around on both sides so that they are nicely coated with the marinade.

Cover and pop in the fridge for 2-3 hours.

My meat is still marinating as I type this, so after I finish cooking (and eating) dinner, I will post the second part of this recipe which will include some mashed potatoes and green beans.  Stay tuned!

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One Comment leave one →
  1. Pam Pentland permalink
    March 20, 2011 8:54 pm

    Top Sirloin and Filet Mignon are your dad’s and my favorite cuts of meat. Nice and lean, but very tasty. This marinade recipe sounds good. Thanks for sharing!

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