This Peppered Herb-Crusted Sirloin Steak is a mouthwatering blend of savory herbs and bold spices. Perfectly seared and bursting with flavor, it’s your new go-to for a special dinner that impresses without stress.
Sirloin steak is a versatile cut that's tender and flavorful when cooked right. The 2 lb size is just enough to serve a small gathering or provide leftovers for an easy lunch. Cracked black pepper gives the steak its signature crust and a spicy kick. Make sure you use freshly cracked pepper for the best flavor.
Sea salt enhances the natural flavors of the steak without overpowering it. Olive oil acts as both a flavor component and a medium for the spices to adhere to the meat. Garlic, minced, offers that aromatic depth we all crave in a good steak.
Fresh rosemary and fresh thyme add earthy and citrusy notes, making each bite fragrant and complex. Finally, Dijon mustard combines the herbs and garlic into a paste that adheres beautifully, infusing the steak with subtle heat and tang.
Pair this steak with a simple arugula salad dressed in lemon juice and olive oil, or serve with roasted garlic mashed potatoes for a hearty meal. A side of grilled asparagus or sautéed mushrooms also complements the flavors beautifully.
Start by preheating your grill or a heavy skillet over high heat. You're aiming for a sizzling sear that locks in all those juices. While the grill heats, rub your sirloin steak with olive oil — this helps the seasoning stick and adds a layer of flavor.
Next, season both sides with sea salt and give it a generous coating of cracked black pepper. This forms the base of that delicious crust we're aiming for. Now, in a small bowl, mix your minced garlic, chopped rosemary, and chopped thyme with Dijon mustard until it forms a paste.
Spread this herb mixture evenly over both sides of the steak, pressing it in gently with your fingers to ensure it sticks. Once your grill or skillet is ready, carefully place the steak on it. Let it cook undisturbed for 4-5 minutes on one side, then flip and do the same on the other. For medium-rare, that's usually just about right, but adjust to your liking.
After cooking, remove the steak from the heat and let it rest for 5 minutes. This resting phase is crucial; it allows the juices to redistribute, ensuring every slice is as juicy and flavorful as possible. Once rested, slice it against the grain and serve.
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