Grilled Steak
Grilled sirloin with a dry rub of dried herbs is a simple way to get a well-seasoned steak without a marinade. The mix of marjoram, thyme, savory and basil gives the meat a savory, garden-herb character, while coriander and garlic powder are shaken on lightly so they do not take over. Cooking over lower heat keeps the sirloin from charring before the middle is done, and the short rest at the end helps hold the juices in.
Instructions
If the steaks are frozen, let them thaw for about an hour before cooking.
Light the grill and set it to a barbecue setting. Lower heat is better here, since it cooks the steak through without scorching the outside.
While the grill heats, sprinkle the salt, marjoram, thyme, savory and basil over the steaks. Then shake on the garlic powder and coriander lightly, so they stay a faint background note.
Place the steaks on the grill with the blank side down, meaning the side without grill marks. Cook for about 7 to 10 minutes, then flip them and cook the second side for the same time.
Cook to the doneness you like. For medium, give the steaks about another 5 minutes after the first 14, depending on your heat. The internal temperature should reach at least 145°F.
Let the steaks rest for 3 minutes before serving.
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