Sirloin

On the stove

Gusseisenpfanne oder schwere Pfanne. Mittlere bis hohe Hitze mit Butter – kurze Garzeit.

On induction

Hohe bis mittlere Stufe. Ideal für mariniertes Sirloin. Nicht zu lange garen.

Over an open fire

Hervorragend auf dem Holzkohlegrill. Vor dem Grillen marinieren für mehr Saftigkeit.

🍯 Balsamic-soy tenderizer

A leaner cut — this one truly benefits from marinating.

1 – 8 h

Ingredients

• • 60 ml balsamic vinegar
• • 60 ml low-sodium soy sauce
• • 60 ml olive oil
• • 2 tbsp Worcestershire sauce
• • 2 tbsp honey
• • 4 cloves garlic, minced
• • 1 tsp dried mustard
• • 1 tsp Italian seasoning

Method

1. Whisk all ingredients in a zip-top bag.
2. Add the sirloin, turn to coat, refrigerate 1–8 h. No longer — the acid breaks it down.
3. Drain and pat dry before cooking.
4. Sear hot, then slice thin against the grain.

🍋 Lemon, garlic & Dijon

Bright and fresh — perfect for a summer grill.

30 min – 4 h

Ingredients

• • 60 ml olive oil
• • Juice of 1 lemon (~3 tbsp)
• • 1 tbsp Dijon mustard
• • 3 cloves garlic, minced
• • 2 tbsp chopped parsley
• • 1 tsp coarse salt
• • ½ tsp black pepper

Method

1. Whisk into an emulsion.
2. Coat the sirloin and refrigerate 30 min – 4 h.
3. Wipe off excess and sear over high heat.
4. Finish with a fresh squeeze of lemon.