You see sirloin on the menu of every family restaurant chain: Fridays, Applebees, Chilis. It’s a steak people can afford. I am treating it with a little more respect than they do. The steak is flavorful and versatile, and I’m going classic steakhouse treatment. Butter, salt, pepper, and a whole lot of garlic. I hope you like it.
2 10-oz sirloin steaks
1 stick butter
4 cloves of garlic, minced
4 teaspoons garlic powder, divided
1/2 teaspoon salt
1 teaspoon black pepper
4 ounces wine
2 teaspoons salt substitute, divided
3 tablespoons red wine vinegar
In plastic bag add wine, vinegar, 1 teaspoon salt substitute, and 2 teaspoons garlic powder. Add steaks and let marinate for 20 minutes to an hour.
Coat steak with salt, pepper, and remaining garlic powder and salt substitute.
In a skillet on medium high melt better; when butter bubbles, add steak. Cook for 6 minutes and turn. Add fresh garlic to pan. Baste steaks with the butter. Cook for an additional 6 minutes. This is for medium rare 8 minutes for medium. And I don’t talk about well done.
Let steak rest for 10 minutes.
Cut in thin slices.