Cooking For Men: 10 Ways to a Perfect Sirloin Steak Marinade
Men don’t like steak. Said no one ever.
That’s why we’re teaching you how to make the perfect sirloin steak marinade.
Whether you’re entertaining guests or just cooking for yourself, this marinade is going to make your meat awesomely delicious and succulent. Forget any other sirloin steak marinade you know – this is the only one you’ll ever need.
1. Buy the Best Sirloin Steak
The perfect sirloin steak calls for the best sirloin, so don’t be a cheapo and get the best grade of meat that you can afford – prime, choice or select – in that order. If it has a fine texture, is firm to the touch with a light cherry color, then that’s what you’re looking for. Sirloin has a lean cut, so there’s virtually no marbling, which is just perfect for those who don’t want too much fat on their steak.
2. Freeze it Right
If you can’t do the sirloin steak marinade just yet, then at least store the meat in the freezer correctly. In case you didn’t know, how you freeze the meat affects the taste, so take heed. Tightly wrap the steak in butcher or freezer paper. Then wrap an aluminum foil around it and store in the freezer. It can keep for months this way, minus the freezer burn.
3. Gather the Ingredients
Resist the urge to throw in ingredients without bothering to measure them. Want the perfect sirloin steak marinade? Measure.
- ¼ cup of Worcestershire sauce
- 1/3 cup of fresh lemon juice (or lime juice)
- ½ cup of olive oil
- 1/3 cup of soy sauce
- 1 teaspoon ground white pepper
- 1 ½ teaspoon of dried parsley flakes
- 3 tablespoons of dried basil
- 1 ½ tablespoons of garlic powder
Combine the Worcestershire sauce, lemon juice, olive oil and soy sauce in the blender or food processor first. Whizz. Throw in the soy sauce, ground white pepper, dried parsley flakes, dried basil and garlic powder then whizz again in high speed for about 30 seconds. Let it sit for a while.
5. For a Spicier Version
The herbs and spices should give a slightly spicy taste to the original marinade, but you can always throw in optional ingredients – hot pepper sauce and dried minced garlic – if you want a spicier sirloin steak marinade.
6. Cut Nicks Into the Steak
If you want the sirloin steak marinade to be absorbed into the meat well, then cut nicks into the steak about halfway through the its thickness. Make as many nicks as you can but be careful – you wouldn’t want the meat to fall apart.
Place the meat in a large ziploc bag. Pour the sirloin steak marinade in, seal and shake for a bit so the marinade covers the meat entirely. You can use a bowl to marinate your steak, but you’ll need to frequently turn the meat over so the marinade covers both sides.
Put the sealed bag in the fridge for two to eight hours. If you keep the marinade longer than that, the lemon juice will draw out the moisture out and make the meat tougher. You wouldn’t want that of course, unless you have an acquired taste for tough-to-eat steaks.
9. Cook However You Like
Ready to cook your steak? Don’t take it out of the fridge before you’re ready. And don’t bring it to room temp, unless you want bacteria in it. Shake off the excess sirloin steak marinade and grill, sauté, broil or cook according to your preference. If you’re going to use the leftover marinade to baste your steak, boil the mixture first to kill off any bacteria.
Pair it with a crisp, tossed salad with a light dressing or a baked potato. You can also pair it with a glass of Cabernet Sauvignon, Merlot or Pinot Noir. Prefer beer? That could work too.
Can you say the best sirloin steak marinade ever? Well probably not until you’ve tried this one. When you do, let us know how it turned out. And yes, you can gush.