Columnists David Ramirez Gourmet on the Go

Gourmet on the Go


Chicken, chicken, chicken! Steak, steak, steak! Why does it always seem like we eat the same old foods prepared the same old ways? It is a constant dilemma in the kitchen to come up with new recipes to liven up the daily menu.

This month’s recipe is guaranteed to wake up your steak. A great feature of this very tasty recipe is that it can be prepared for cooking a day in advance. In the recipe I call for sirloin steak, but you can use this marinate on your favorite cut of beef for a new taste sensation. Summer begins this month, so what are you waiting for? It’s time to fire up the barbeque.

Grilled Herb-crusted Sirloin Steak

4 Servings

1 1⁄2 to 2-pound sirloin steak

3 tablespoons olive oil

1 teaspoon dried oregano, crushed

1 teaspoon marjoram, crushed

1⁄4 cup chopped fresh rosemary

2 garlic cloves, minced (1 1⁄2 teaspoons)

1 1⁄2 teaspoons paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon crushed red pepper (optional)*

In a small bowl, mix together the oregano, marjoram, rosemary, garlic, paprika, salt, black pepper, and crushed red pepper. Stir in the oil, mix until combined, and set aside. The ingredients will form a paste. Trim the excess fat from the meat. Score both sides of the steak in a diamond pattern by making shallow cuts at 1-inch intervals.

Spoon herb mixture evenly over both sides of the steak and spread with small spatula or rub in with your fingers. Cover and marinate in the refrigerator for up to 24 hours. You can marinate for as little as 20 minutes (no need to refrigerate) if you want to prepare and cook the steak the same evening. If refrigerated, remove the meat from the refrigerator 20 minutes before you plan to cook it so that it can warm to room temperature.

If cooking on a charcoal grill, place the meat on the rack of an uncovered grill directly over medium coals. Grill to desired doneness, about 10 minutes for a steak that is 1-inch thick depending on the heat of your grill. If cooking on a gas grill, preheat grill. Reduce heat to medium-high and place meat on grill rack over heat. Grill to desired doneness.**

Transfer grilled meat to a cutting board and let stand for 10 minutes. Slice across the grain to desired thickness and serve.

*The crushed red pepper can seriously impact the level of heat in the flavor of this recipe depending on how much you use and how fresh it is. I wouldn’t think of making this recipe without the red pepper, but you can certainly adjust for your taste buds if you don’t like the heat.

**When grilling, I always follow the one turn rule and also cook longer on the first side before I turn the meat. For instance, if I look at my cut of meat and estimate a total cooking time of 10 minutes, I will cook the first side for 6 minutes before I turn it over, adjusting my cooking time if necessary as I observe the cooking process.

David Ramirez is Executive Director of Brand Development for Dangler Studios in Sarasota, FL. He has a BS degree in Communications from Boston University with a double minor in marketing and advertising. His twenty seven years of industry experience include seven years at J. Walter Thompson as a brand consultant to the Diamond Trading Company, and other notable industry leaders A. Jaffe, Frederick Goldman, and Spark Creations.


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