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Italian Marinated Sirloin Steak

Italian Marinated Sirloin Steak


  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 4 cloves grated garlic
  • 1 tablespoon dried chopped rosemary
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 2 teaspoons honey
  • 1/4 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper
  • sirloin steaks


  • Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes, and 1/2 teaspoon each salt and pepper in a medium bowl. Reserve 3 tablespoons of the marinade in a small bowl. Cover and refrigerate until ready to serve.
  • Combine the remaining marinade with the steak in a large resealable bag. Turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
  • Preheat a grill or grill pan to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off. Season the steak with salt and pepper. If possible, let stand at room temperature for 30 minutes.
  • Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F. For a 1 1/2 to 2 inch steak, this is about 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let it rest 10 minutes. Serve whole or slice the meat to your preferred thickness, against the grain. Serve with the reserved marinade.