Marinade for Sirloin Steak


  • 1/2 cup dry red wine, I used a 2017 Merlot Pinotage by Kumala from South Africa
  • 1/2 cup dry white wine, I used a 2018 Sauvignon Wild Swan by Yali from Chili
  • Sprinkle a good amount of dry parsley, roughly 3 tbsp
  • Sprinkle a good amount of dry lemon verbena, or any lemon herb, roughly 1 tbsp
  • 1 tbsp of Dijon mustard
  • 1/2 cup of extra virgin olive oil
  • 1/2 cup Worcestershire sauce
  • 2 shallot onions, chopped
  • 4 cloves garlic, smashed
  • 2 sprigs rosemary
  • Salt and pepper (ground)


  • I use 4 decent size, sirloin steaks, I buy high quality but in a large chuck worth between 60 to 100$. have to cut it into steak size pieces and then freeze what I’m not going to use right then for later. This way it’s cheaper in the end and I’m ready for several months.
  • With your 4 sirloin steaks get meat tenderizer, and tenderizer both sides of steak, place in baking dish
  • Salt and pepper (ground) both sides
  • Pour wine over steak
  • Pour oil over steaks
  • Combine Worcestershire sauce and mustard together, beat to combine once smooth pour over steaks
  • Sprinkle parsley and lemon verbena over steaks
  • Underneath steaks place 2 large sprigs of rosemary
  • Sprinkle on the diced onions and finely diced garlic

Then let marinade between an hour to 4 hours, the longer the better but if you can’t do for long then it will still be nice short time. In warm weather I would bbq, in cold winters weather I would grill it either in oven or on stove. If on stove preheat grill for about 3 to 4 mins. I use The Rock plus reversible grill/griddle. Depending on thickness 4 to 7 mins aside, let rest 5 minutes before serving. I throw all the marinade on to pan so it cook with steak. When steak is resting I transfer the juice and marinade on pan into small pot add a bit of liquid bring to boil, reduce add 1 tbsp of flour stir mixing well so no lumps and simmer until steak is ready to serve slice steak or leave steak whole and pour a sauce/gravy over steak.

I serve with salad, peas (fresh if you can get), French fries homemade. And of course dry red wine, let it breath for 2 hrs or more before serving. I’m serving it with 2017 Cabernet Sauvignon called 19 Crimes, from South Eastern Australia

Check out my video of the meal

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