Tips and advice for Sirloin steak with herbs
To preserve the aroma of the herbs, chop them at the last moment.
To obtain even cooking and a more tender flesh, remember to remove the meat from the refrigerator 1 hour in advance.
To enrich it, you can serve this grill with a Bordeaux sauce, made of seared shallots in a reduction of red wine.
°A piece of fat free sirloin steak weighing 1.2 kg
°1 large bunch of flat-leaf parsley
°3 celery leaves
°2 tbsp. 1 teaspoon dried oregano
°2 tbsp. Zaatar coffee
°2 tbsp. 1 tablespoon crushed black pepper
°4 tablespoons. oil spoon
Remove the meat from the refrigerator 30 minutes in advance so that it is not too cold.
Heat the oven on the. 8 (240°C) 15 minutes before: It should be very hot when you put the meat in the oven.
In a bowl, combine parsley, shallot, celery, oregano, thyme, and pepper with the oil. Add salt and pepper. Then cover the meat with it.
Arrange the sirloin on a wire rack and place it on the drip tray in the oven.
Cook for 20 minutes (or 5 minutes per pound). Turn off the oven and leave it for two hours. You should not open the door during this time. With this cooking process (which works only for larger pieces), the roast will be caramelized on the outside and tender, pink and juicy on the inside. If the meat is not hot enough after 2 hours, cook it again for 10 minutes at 240°C: the roast will heat through without adjusting the cooking.