Charcoal-Broiled Sirloin Steak
|Sirloin steak||1 Large|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), crushed|
Trim excess fat from steak.
Slash fat edge of steak at 1 inch intervals.
Place steak in pan large enough to allow steak to remain flat.
Combine remaining ingredients.
Mix and pour over steak.
Chill 2 to 3 hours, turning several times.
Start charcoal fire 30 to 40 minutes ahead of time so heat will be uniform.
Rub hot grill with a bit of beef fat trimmed from edge of steak.
Broil 1 1/2 to 2 inch steaks 5 to 6 inches above a bed of glowing coals covered with gray ash or place 1 inch steaks on rack 4 1/2 to 5 inches above coals.
Broil first side.
Turn and brush with marinade if desired.
Broil second side.
To test steak for degree of doneness, cut a small slash with a sharp knife in center of steak and examine color.