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Sirloin recipe compliments all-natural beef

October 24, 2009|By SCOTT C. ANDERSON / Special to The Herald-Mail

In working with vendors for a our local, sustainable dinner this past week, I worked out a deliciously tender steak recipe that uses some sirloin steaks from Stonecrest Farms, a Sharpsburg farm that has raised natural beef for decades near Antietam National Battlefield.

This recipe complements Stonecrest's all-natural, tasty beef.

Marinated sirloin steak



4 8-ounce sirloin steaks
1/2 cup olive oil
1/2 cup red wine
1 bottle Bass Ale
1/4 cup sweet onion, minced
5 garlic cloves, chopped
1 tablespoon Worcestershire sauce
1 teaspoon Blackened Steak Seasoning
1 teaspoon favorite hot sauce

Whisk ingredients until well blended, Pour over sirloin steaks in a marinate container or in a 1 gallon Ziploc storage bag.

Marinate in refrigerator at least 6 hours, remove from the marinate and place on a high temperature grill. Mark and turn accordingly, reduce grilling temperature to medium high and continue to cook to desired doneness. Throw away any leftover marinade to remove any chances of E. coli poisoning.

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Let steaks rest for about 5 minutes, tenting under aluminum foil to reabsorb their juices then serve with a baked potato and side of garden fresh corn.

- Scott C. Anderson is associate food service director and chef with Shepherd University dining services.

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