Onion Marinated Sirloin with Spicy Spring Salsa

  • Serves6
  • DifficultyMedium

For the Onion Marinated Sirloin

3 cups roughly chopped onion
3 cloves garlic
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 tablespoon ground black pepper
3 tablespoons extra virgin olive oil
5 pounds top sirloin steak, about 2" thick
Coarse salt

For the Spicy Spring Salsa

2 cups diced fresh strawberries
1/2 cup chopped green onion
Pinch sugar
Pinch salt
3 tablespoons white balsamic vinegar or rice wine vinegar
1 teaspoon chopped fresh tarragon
1/2 teaspoon chili flakes

For the Onion Marinated Sirloin

In a food processor, pulse onion, garlic vinegar, mustard and pepper until smooth. Drizzle in oil while processor is running, and pour marinade into a shallow dish.

Place sirloin into dish and turn to coat with marinade. Cover and chill for at least 4 hours, turning occasionally.

Preheat grill to medium heat. Remove all but a thin layer of marinade over beef and season with salt. Place on grill and cover.

Grill on one side, rotating 90° once, about 12 minutes, then turn and grill on the other side about the same time for medium-rare (use a temperature probe and grill to an internal temperature of 55°C).

Let sirloin rest for 5 minutes before slicing.

Any reserve marinade can be simmered for 5 minutes, then served on the side as a “relish” beside the spring salsa (or toss into boiled potatoes)

For the Spicy Spring Salsa

Toss strawberries and green onion with sugar, salt and balsamic or rice wine vinegar and let sit for 30 minutes.

Strain off any liquid that comes out into a small pot and simmer until a glaze consistency. Add glaze to strawberries and stir in tarragon and chili flakes. Taste for seasoning and chill until ready to serve.

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