“This is where it all started for me when it comes to a steak on my dad’s grill. It started out when we had a crappy 3-legged charcoal grill. I say crappy because the bottom had rusted out of it and my dad was using quadruple-folded sheets of aluminum foil as a new bottom. Finally, the whole thing collapsed as my dad was firing it up. (I learned a few choice words that day I tell ya’.) So, off my dad went to the shed and pulled out his rusty ole’ red wheelbarrow, filled it with charcoal, fired it up and we were back in action. I stood there in awe. He was nuts! He then went in the house and took a shelf out of my mum’s fridge and set that over the coals. ‘There’, he said, ‘perfect.’ So true it was. Best damn steak ever came off that grill. By the hands of my pop and his frugalness. Love ya’, Dad” Cook up this large steak to serve 4 to 6 with
Ingredients
12 cloves garlic, minced
1 cup (250 mL) dry red wine
¼ cup (60 mL) canola or sunflower oil
¼ cup (60 mL) ketchup
2 tbsp (30 mL) chopped fresh herbs (such as parsley, sage, rosemary)
1 tbsp (15 mL) Worcestershire sauce
1 Beef Top Sirloin Grilling Steak, 3 inches (7.5 cm) thick (about 2½ lb/1.3 kg)
¼ cup (60 mL) fresh ground black pepper
Salt
Dry red wine
Description
- Whisk together garlic, 1 cup (250 mL) wine, vegetable oil, ketchup, herbs, Worcestershire sauce and salt in a shallow glass dish, large enough to fit the steak.
- Pat steak dry with paper towel. Rub all over with pepper, pressing the seasoning into the meat. Add to marinade in dish, turning once to coat. Cover and refrigerate for at least 6 hours or overnight.
- Set up your grill for direct heat cooking. Place lit charcoal directly in the centre of the grill, where you plan on cooking the steak. Close the lid and allow the grill to preheat to (400°F/200°C) for 10 to 12 minutes.
- Remove steak from marinade, discarding marinade. Pat steak dry with paper towel; season all over with salt to your taste. Grill steak on the grill grate directly over top of the coals for 30 to 45 minutes, turning twice or more and drizzling with a little red wine occasionally to add some sizzling moisture, or until a digital instant-read thermometer inserting sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).
- Transfer to cutting board and let rest for 10 minutes. Cut steak across the grain into thin slices.
