Eatdrink Waterloo & Wellington #1 June/July 2018
The LOCAL food and drink magazine serving Waterloo Region, Wellington County & Area
The LOCAL food and drink magazine serving Waterloo Region, Wellington County & Area
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
Marinated Sirloin Steak<br />
Makes 4 servings<br />
Two 1-lb (450 g) top sirloin steaks<br />
½ cup (125 mL) peeled and chopped onion<br />
3 garlic cloves, chopped<br />
½ cup (125 mL) extra-virgin olive oil<br />
¼ cup (60 mL) red wine vinegar<br />
2 Tbsp (30 mL) soy sauce<br />
1 Tbsp (15 mL) Worcestershire sauce<br />
1 tsp (5 mL) Dijon mustard<br />
½ tsp (2 mL) hot sauce<br />
¼ tsp (1 mL) sea salt<br />
¼ tsp (1 mL) coarsely ground pepper<br />
Place the steaks flat in a shallow, glass dish.<br />
In a bowl, combine the remaining ingredients. Mix well.<br />
Premiere Issue — <strong>June</strong>/<strong>July</strong> <strong>2018</strong> | 45<br />
Pour the mixture over the steak. Turn the meat to coat<br />
both sides. Cover and refrigerate 12–24 hours. Turn the<br />
steaks once or twice while marinating.<br />
Preheat the grill on high (550–600°F/290–315°C) for 10<br />
minutes with the lid closed. Using a pair of long-handled<br />
tongs, oil the grate by wiping it with a piece of folded<br />
paper towel dipped lightly in canola oil.<br />
Remove steaks from the marinade. Discard marinade.<br />
With the lid closed, grill the steaks for about 5 minutes on<br />
each side or until the internal temperature registers 135°F<br />
(57°C) for medium-rare on an instantread thermometer.<br />
Transfer the steaks to a cutting board. Let rest for 10<br />
minutes before serving.
Change language