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Grilled Sirloin of Beef with Bagna Cauda Butter

The butter should be slightly soft for maximum flavour, but it keeps in the refrigerator for 2 weeks.


3 lb (1.5 kg) New York steak roast
Salt and pepper to taste
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) balsamic vinegar
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) chopped rosemary

½ cup (125 mL) butter, softened
¼ cup (60 mL) chopped parsley
2 tbsp (30 mL) chopped garlic
2 tbsp (30 mL) chopped anchovies
2 tbsp (30 mL) lemon juice
2 tsp (10 mL) chopped capers
Salt and pepper to taste


  1. Season roast with salt and pepper. Combine olive oil, vinegar, mustard, soy sauce, garlic and rosemary in a medium bowl. Pour over roast and let marinate for 2 hours at room temperature or refrigerate overnight.
  2. For bagna cauda butter, mix butter, parsley, garlic, anchovies, lemon juice and capers together with an immersion blender. Season with salt and pepper. Reserve.
  3. Preheat grill to high.
  4. Sear roast for 4 minutes on one side and 3 minutes on the other side.
  5. Turn off middle burner and place roast over it. Reduce heat to 450°F (230°C) by turning other burners down to medium heat. Close lid and roast for 25 to 35 minutes for medium-rare. Cooking time will depend on thickness of the roast.
  6. Remove to a carving board and let sit for 10 minutes before slicing. Carve steak against the grain into thin slices. Serve with bagna cauda butter.

Serves 6


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