Herb-Garlic Marinated Sirloin Steak

by MacroMeals
Prep: 10m
Cook: 20m
beef
Herb-Garlic Marinated Sirloin Steak - Image

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Ingredients
Servings:4
3/4cupapple juice
3/4cupsoy sauce
1/4cupolive oil
1tbspfresh oregano
1tbspfresh rosemary
1tbspfresh thyme
3garlic cloves
1tspground ginger
1 1/2lbbeef top sirloin steak
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Mix the marinade

    In a shallow dish, whisk together the apple juice, soy sauce, and olive oil. Mince the oregano, rosemary, thyme, and garlic cloves and stir them in along with the ground ginger.

  1. 2

    Marinate the steak

    Add the sirloin and turn to coat on all sides. Cover and refrigerate at least 1 hour. Longer is better here, so if you can give it a few hours or overnight, the flavor goes deeper.

  2. 3

    Grill

    Drain and discard the marinade. Grill the steak, covered, over medium heat for 8-10 minutes per side, until it hits the doneness you want: 135 degrees F for medium-rare, 140 for medium, 145 for medium-well.

  3. 4

    Rest and slice

    Let the steak rest 5 minutes, then slice it thinly against the grain. Slicing against the grain keeps each bite tender.

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Herb-Garlic Marinated Sirloin Steak

Created by: MacroMeals

Prep Time: 10m
Cook Time: 20m
Servings: 4

Ingredients

  • 3/4 cup apple juice
  • 3/4 cup soy sauce
  • 1/4 cup olive oil
  • 1 tbsp fresh oregano
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 3 garlic cloves
  • 1 tsp ground ginger
  • 1 1/2 lb beef top sirloin steak

Instructions

  1. Mix the marinadeIn a shallow dish, whisk together the apple juice, soy sauce, and olive oil. Mince the oregano, rosemary, thyme, and garlic cloves and stir them in along with the ground ginger.
  2. Marinate the steakAdd the sirloin and turn to coat on all sides. Cover and refrigerate at least 1 hour. Longer is better here, so if you can give it a few hours or overnight, the flavor goes deeper.
  3. GrillDrain and discard the marinade. Grill the steak, covered, over medium heat for 8-10 minutes per side, until it hits the doneness you want: 135 degrees F for medium-rare, 140 for medium, 145 for medium-well.
  4. Rest and sliceLet the steak rest 5 minutes, then slice it thinly against the grain. Slicing against the grain keeps each bite tender.

Notes & Tips

About 38g of protein per serving off lean top sirloin, which is why this one earns a spot in the rotation. The marinade does the heavy lifting on flavor, so the cut itself can stay lean. Grill a double batch and slice the extra cold over rice bowls or a big salad through the week, easy 35-40g protein lunches with zero extra cooking.