“The only time to eat diet food is while you’re waiting for the steak to cook,” Julia Child once said, and I surely couldn’t have said it better myself. My modern life is all about moderation and meatless Mondays, but my favorite home-cooked meal has to be a gorgeously grilled, juicy, thick steak. There is something so satisfying about tearing into it that even my teeth feel happy. Even my children, quite possibly the pickiest eaters on the planet, eat steak. But look, I’m no Ted Nugent, and for reasons of both health and budget I don’t eat steak as often as I’d like. So when I have it, the expectations are high. I live in the South, where we can pretty much grill year-round; if you don’t have that luxury, you’re probably grilling steaks on borrowed time. Here’s a great way to do it.
If you take the time to marinate a sirloin, it can rival the taste of more expensive cuts like New York strips.
Tip: Always dry the steak before applying the rub. The rub will help lock in the juices while the steak cooks.
Marinating the steak:
1 tsp Dijon mustard (I like Maille)
1 tbsp Worcestershire sauce
3-4 tbsp neutral oil, like canola
2.5 pound sirloin steak, about 2″ thick
Note: Absolutely no salt (it will dry out the steak)
1. Whisk together the mustard and the Worcestershire. Drizzle in the oil, whisking to emulsify.
2. In a shallow bowl or pie plate, pour in a little marinade on the bottom, then put in the steak, then pour the rest of the marinade on top.
3. Cover steak with plastic wrap, and refrigerate for at least three hours; 24 is best.
Preparing the steak:
1 tbsp coarse salt
1 tbsp coarsely ground pepper
½ tsp coarsely chopped cumin seed
1. About an hour before you’re ready to grill: Remove the steak from the refrigerator, gently rinse off the marinade, and pat dry. Place on a clean plate, cover with plastic wrap, and let sit at room temperature for about an hour.
2. Mix together the salt, pepper, and cumin.
3. Coat the steak with the spices on all sides.
Grilling and slicing:
1. Light the gas grill, or prepare the charcoal on one half of grill only.
2. Place the steak directly over the heat and sear on each side for 4 minutes, rotating halfway each time midway through, to get nice criss-crossed grill lines.
3. Move the steak to the cool side of the charcoal grill and cover, or turn down the gas to about 250 F. Let the steak cook for another 8-12 minutes, testing for doneness using a meat thermometer (internal temperature of 130 for Medium Rare or 145 for Medium).
4. Remove from the grill and place on the cutting board. Let it rest for 10 minutes this will distribute the juices throughout the steak.
5. Look at the steak and determine the direction of the grain. Rotate the steak 90 degrees so you can cut perpendicular to the grain. Slice thinly.