Monday, April 4, 2011

Sun-Dried Tomato Sirloin Steak

If you are looking for an easy-no fuss marinade, then look no further.  What can be easier than pouring it out of a bottle.  The acidity from the dressing really helped tenderize the meat, let alone add an immense amount of flavor.  The veggies were actually my favorite part.  They were zesty and tangy the perfect compliment to this outrageous steak.

4 sirloin steaks
8 oz. (1/2 a bottle) of sun-dried tomato salad dressing
1 large green sweet pepper (julienne sliced)
6 large mushrooms (cut in quarters)

-Spread about 2 oz. of the dressing in the bottom of a 9x13" pan.  Place steaks in pan and pour 3 oz. more of the dressing over them.  Cover with saran wrap and refrigerate to marinade steaks at least 4 hours or more (up to 24 hrs is ok).  Do the same for the veggies with the remainder of the dressing in a seperate smaller pan.  Preheat grill to a medium-high setting.  Create a pouch out of aluminum foil; fill with veggies and some of the dressing from their pan.  Pinch the pouch closed and grill for about 20 minutes.  Meanwhile grill the steaks (discard marinade) for about 8-10 minutes on each side for a MR center (remember they will continue to cook on the plate until cut).  Plate the steaks with the veggies and their juices on top.  Serve with baked potatoes.  Serves 4.  Enjoy!

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