Sirloin Steak Recipe

Yes, we are aware of the meat prices in our country. Although we are aware of it, another fact is that there is a mass of people who fill steak houses and kebab shops to the brim. Some people consume it so that butchers are still standing, a few new steak houses are opened every year, etc. Our mission is to provide recipes for these mouth-watering dishes cooked outside, so that you can make them at home.

Let's come to the recipe; sirloin steak is the British name for marinated grilled sirloin steak.

As a nation, we have created a folk song that says the best part of meat is tenderloin. The men give the sir title to the sirloin.

As the name suggests, sirloin is the meat on the opposite side of the tenderloin. While the tenderloin is soft because it does not contain any muscle, the sirloin is a muscular, less fatty but very delicious meat compared to the entrecôte.

This dish is assertive enough to seduce carnivorous lovers (especially men) and make them fall in love with you again. If you haven't prepared a Valentine's Day menu yet, sirloin steak definitely deserves to be included in the menu.

Out of respect for meat, he recommends cooking it medium-rare, "no, no, I can't eat red." If you say so, we will share the duration and degrees with you accordingly.

How to Make Sirloin Steak Recipe?

• Buy the sirloin in one piece from a butcher you know. Do not have it pounded or sliced.
• Grate the onion, squeeze the grated onion and extract only the juice. Crack the black pepper, burst the garlic, and tear off the thyme and rosemary leaves.
• Put the meat in a churned bowl and add all the ingredients except salt.
• Wear a glove on your hand and pinch the meat combined with other ingredients a little so that all the flavors can pass into it.
• Stretch a stretch film over it and let it rest in the refrigerator for at least 3 hours.
• At the end of the time, remove the meat from the refrigerator 15-20 minutes before cooking.
• Preheat your oven to 220 degrees.
• Heat your pan thoroughly. When you hold it with your hand, it should be so hot that it cannot stay on for more than 5 seconds.
• Throw the meat into the heated pan, sear each raw corner over high heat for 3-4 minutes.
• Once the meat is sealed on all sides, pour coarsely ground sea salt.
• If it is a pan that can go into the oven, put it directly into the oven with that pan, if not, put it in the oven in a baking dish.
• When cooked at 220 degrees for 10 minutes, it will be rare-medium cooked.
• If you want to bake it longer, reduce the oven temperature to 180 degrees and bake for another 10 minutes, which will be medium. If you want it to be cooked well, 10 minutes at 220 degrees and then 20 minutes at 180 degrees will be sufficient.
• Cut the meat into thin slices and serve.