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Steak-ing a claim on the BBQ season

We were thinking that we should keep cooking on our “Spring” kick, even though the weather really does not feel like it yet. We have hung up our winter jackets and replaced them with spring coats. It might be a bit much to sport our shorts and hold a beer coolie in the backyard to barbeque but we can take a beautiful steak and pan sear it indoors. Put some beer in a cooler, invite over some friends and enjoy this Red Wine Marinated Top Sirloin and wait for the warm weather to come around!

When serving a crowd some good quality steak, Tony from Charles Quality Meats (available at the St. Jacobs Farmer’s Market and at Your Kitchener Market) recommends the top sirloin steak. He also suggested the quick marinade below and we’ve been using it ever since. The steak is so tender, and the recommended doneness is either medium-rare or medium. This is best interpreted by pressing the steak firmly with your finger and finding just a little resistance; resting is then key to a great finished product. Don’t be afraid to season the meat really well with salt and pepper before cooking – this gives the steak its characteristic crust and flavor.

Red Wine Marinated ‘Charles Quality Meats’ Top Sirloin Serves a crowd

  • 2 top sirloin steaks (bone attached), about 1-1/4 lb each
  • 2 tbsp Dijon mustard
  • 3/4 cup red wine (we like Chianti)
  • 2 tsp (thereabouts) canola oil
  • Kosher salt and freshly cracked black pepper, for seasoning
  • 2 tbsp unsalted butter

Rub the steaks all over with salt and pepper;

In a non-reactive shallow dish, place Dijon mustard and red wine;

Place steaks in dish and let marinate at room temperature for 1 hour, flipping over once;

Remove steaks from marinade and onto a clean, paper-towel lined plate (reserve marinade);

Pre-heat either your favourite cast-iron pan, or a large Swiss Diamond pan (available at Entertaining Elements in St. Jacobs) – pan should be nice and hot to ensure a good sear on your steaks;

Rub the steaks all over with canola oil and season well with kosher salt and black pepper;

Place steaks in pan, carefully away from you;

Cook 3-4 minutes on one side, then turn over and cook 3-4 minutes on the other side, for medium-rare (longer for medium);

Remove steaks from pan and place on carving board; allow to rest for a few minutes;

Meanwhile, add reserved marinade to steak pan; cook over medium heat until reduced by half;

Turn off heat and whisk in butter; slice steak into half-inch slices, transfer to a platter and drizzle sauce over top;

Enjoy with your favourite starch, crusty bread and sliced tomatoes; save the leftovers for amazing sandwiches.

Chefs Kirstie Herbstreit and Jody O’Malley are both Red Seal certified chefs. Together they run the company YouCanCook2, specializing in interactive dinner parties. You can also find them cooking at Entertaining Elements in St. Jacobs, where they hold private dinners for eight people. To contact the chefs, visit their website www.youcancook2.com.

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