Ingredients
12 cloves garlic, minced
1 cup (250 mL) dry red wine
¼ cup (60 mL) canola or sunflower oil
¼ cup (60 mL) ketchup
2 tbsp (30 mL) chopped fresh herbs (such as parsley, sage, rosemary)
1 tbsp (15 mL) Worcestershire sauce
1 Beef Top Sirloin Grilling Steak, 3 inches (7.5 cm) thick (about 2½ lb/1.3 kg)
¼ cup (60 mL) fresh ground black pepper
Salt
Dry red wine
Instructions
- Whisk together garlic, 1 cup (250 mL) wine, vegetable oil, ketchup, herbs, Worcestershire sauce and salt in a shallow glass dish, large enough to fit the steak.
- Pat steak dry with paper towel. Rub all over with pepper, pressing the seasoning into the meat. Add to marinade in dish, turning once to coat. Cover and refrigerate for at least 6 hours or overnight.
- Set up your grill for direct heat cooking. Place lit charcoal directly in the centre of the grill, where you plan on cooking the steak. Close the lid and allow the grill to preheat to (400°F/200°C) for 10 to 12 minutes.
- Remove steak from marinade, discarding marinade. Pat steak dry with paper towel; season all over with salt to your taste. Grill steak on the grill grate directly over top of the coals for 30 to 45 minutes, turning twice or more and drizzling with a little red wine occasionally to add some sizzling moisture, or until a digital instant-read thermometer inserting sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).
- Transfer to cutting board and let rest for 10 minutes. Cut steak across the grain into thin slices.
Notes
Gas Grilling Method: Remove steak from marinade, discarding marinade. Pat steak dry with paper towel and season all over with salt. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 30 to 45 minutes, turning twice or more and drizzling with a little red wine occasionally to add some sizzling moisture, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).
