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Recipe Detail Page
Stephen’s Grilled Sirloin Cap
Early Summer 2015
Sirloin cap is the top side of the sirloin. A thin layer of crisp fat covers the meat, keeping it juicy. You will have to go to a butcher shop to get it and most will carry it if you order ahead of time. Weights vary but unless it’s under 1½ lbs (750 g), it will feed four. Always slice against the grain.
Serves 4
2 lbs (1 kg) sirloin cap steak chopped approx. 2 inches (5 cm) thick
2 tbsp (30 mL) olive oil
Sea salt and freshly ground black pepper to taste
1 Bring meat to room temperature. Score the fat cap with a sharp knife. Brush with olive oil and season with salt and pepper.
2 Preheat barbecue to medium-high.
3 Place beef on the grill, fat-side down and sear for 3 minutes. Flip and grill for 3 more minutes to seal in juices. Turn barbecue down to medium-low, about 300°F (150°C) and close the lid. Continue grilling for an additional 15 to 20 minutes for medium-rare, depending on thickness.
4 Remove from barbecue and let steak rest uncovered for 5 to 10 minutes before carving. Slice thinly across the grain and serve with Chimichurri Sauce (recipe follows).
Serves 4
CHIMICHURRI SAUCE
You can add some jalapeño pepper into this for a spicier sauce, if desired.
⅓ cup (80 mL) fresh cilantro leaves
½ cup (125 mL) fresh oregano leaves
1 cup (250 mL) fresh Italian parsley leaves
¼ cup (60 mL) lime juice
1 tbsp (15 mL) grated lime zest
2 cloves garlic, peeled and coarsely chopped
½ cup (125 mL) olive oil
Salt and freshly ground pepper to taste
1 Place cilantro, oregano and parsley into a food processor and blend with lime juice, zest, garlic and olive oil. Pulse ingredients making sure not to purée. There should be some texture. Season with salt and pepper to taste.
Makes ½ cup (125 mL)
