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

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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.

How to Cook It

Grilling

Cuts Used in This Recipe

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Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

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