Grilled Mediterranean Marinated Steak

Marinate Sirloin Tip steaks with fragrant herbs and a hint of garlic and lemon, for 8 to 12 hours. Serve with chunky grilled sweet peppers and zucchini, and boiled new potatoes with a dollop of plain Greek yogurt.
Yield 4 Servings Prep. Time 10 min Marinating Time 480 min Cooking Time 15 min Total Time 505 min


Here are the following ingredients:

  • 2 tsp (10 mL) EACH fresh parsley, oregano, rosemary and thyme leaves
  • 4 cloves garlic
  • 1 tsp (5 mL) black peppercorns
  • Grated zest and juice of 1 lemon
  • ¼ tsp (1 mL) salt
  • 1 lb (500 g) Beef Sirloin Tip Marinating Steak, 1 inch (2.5 cm) thick

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine parsley, oregano, rosemary, thyme, garlic and peppercorns in a spice grinder or mortar and pestle; grind until a fine paste.

  2. Transfer to sealable freezer bag; add 1 tbsp (15 mL) lemon juice, and salt (set lemon zest and remaining juice aside). Pierce steak all over with a fork and cut into 4 equal pieces. Add steaks to bag, massaging marinade into meat; seal and refrigerate for 8 to 12 hours.

  3. Discard marinade from meat; pat steaks dry with paper towel. Grill in a closed barbecue over medium-high heat for 10 to 12 minutes for 1 inch (2.5 cm) thick steak, turning twice or more, for medium-rare 145°F (63°C) at the least.

  4. Let rest for 5 minutes. Lightly season steak, and any accompanying grilled veggies and potatoes, with a sprinkle of some of the reserved lemon zest and juice.