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Grilled Italian Sirloin Recipe

Recipe by Pedro M. A. Neves

Grilled Italian sirloin is a rustic yet elegant main course that celebrates high-quality beef with minimal intervention. This Tuscan-inspired preparation features a sirloin steak seasoned with olive oil, garlic, fresh rosemary, and a touch of lemon, then seared on a hot grill to develop a smoky crust while maintaining a tender, juicy interior. Perfect for a memorable dinner, this dish embodies the Italian philosophy of letting premium ingredients shine.

Ingredients

• 4 sirloin steaks (200g each, about 1.5 inches thick)
• 80 ml extra virgin olive oil
• 6 cloves garlic, smashed
• 4 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 lemon, halved
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes (optional)

Instructions

1. Remove sirloin steaks from refrigeration 30 minutes before grilling to bring them to room temperature, ensuring even cooking throughout.

2. In a small bowl, combine 60 ml of olive oil with smashed garlic cloves, rosemary sprigs, thyme sprigs, salt, and pepper. Let infuse for 10 minutes to marry the flavors.

3. Preheat your grill to high heat (around 200°C/400°F) and clean the grill grates thoroughly with a grill brush to prevent sticking.

4. Pat the steaks dry with paper towels and brush both sides generously with the infused herb oil, reserving some for basting.

5. Place steaks on the hot grill and sear for 4-5 minutes on the first side without moving them, creating a flavorful caramelized crust.

6. Flip steaks and sear the second side for 3-4 minutes for medium-rare (aim for an internal temperature of 50-55°C). Baste with remaining herb oil during cooking.

7. Transfer steaks to a warm plate and let rest for 5 minutes, allowing juices to redistribute and the meat to reach final desired tenderness.

8. Finish each steak with a squeeze of fresh lemon juice and a drizzle of the remaining herb oil, then serve immediately.

Substitutions

• Replace rosemary and thyme with fresh sage and oregano for a different herbaceous profile
• Use ghee instead of olive oil for a richer, more buttery coating
• Substitute the sirloin with ribeye, porterhouse, or strip steak for varied fat content and texture
• For a lighter option, use half the oil and add fresh mint and basil instead

Tips

• Allow steaks to reach room temperature before grilling for consistent, even cooking from edge to center
• Do not press the steaks with a spatula while cooking; this releases valuable juices and creates dryness
• Adjust cooking time based on steak thickness and your grill's heat; use an instant-read thermometer for precision: 45°C for rare, 50°C for medium-rare, 55°C for medium
• Rest the meat after grilling; this step is critical for retaining moisture and achieving a tender bite

In Italian cuisine, particularly in Tuscany, grilled beef is traditionally prepared simply with just salt, pepper, and olive oil, a style called 'alla fiorentina.' This recipe honors that tradition while incorporating aromatic herbs common to the Mediterranean region, reflecting Italy's respect for ingredient quality over complex technique.

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