Pan-seared sirloin steak
This recipe uses a dry rub instead of a liquid marinade, giving the steaks a distinct garlic and herb flavour. We like the combination of dried basil, rosemary, and thyme, but you can use your favourite concoction of dried herbs instead. It couldn't be simpler to put together—you just sprinkle the garlic and seasonings right on the steak, then pan-sear until it's nicely browned and charred. Place the pan in the oven and finish roasting it off in just 5 minutes, or however well done you like your steak. The only chopping you have to do is for the garlic, and since only one skillet is used, the cleanup is minimal, making this steak a quick and easy weeknight treat.
Uncooked lean and trimmed beef strip sirloin
1½ pound(s), boneless
Olive oil cooking spray
1 tbsp(s), about 3 cloves
½ tsp(s), crushed
- Preheat oven to 400°F.
- Blot the steak with paper towels to remove any excess moisture. Coat one side of the steak with cooking spray. Sprinkle evenly with the garlic and the remaining ingredients; coat again with cooking spray.
- Heat a grill pan or ovenproof skillet over medium-high heat; add the steak, seasoned-side down. Cook for 3 minutes, flip; reduce the heat to medium and cook for 3 more minutes. Transfer the pan to the oven; bake at 400°F for 5 minutes or until desired degree of doneness. Transfer the steak to a cutting board; cover loosely with foil and let stand for 5 minutes. Thinly slice the steak.
- Serving size: about 3 oz