Sirloin steak is a typical Italian (and not only Italian) dish.
It is a very easy recipe that nevertheless has to be prepared carefully and whose ingredients must be chosen with care. We are now going to explain how to prepare it on your Palazzetti barbecue and we will also give you some tips on the best sides to go with it!
Alternatives to sirloin steak (additional tips)
Sirloin is a traditional steak but there are also alternative cuts such as rump steak (a cut closer to the animal’s tail). Both are at the top of the loin and almost meet the end of the sirloin cut.
To better preserve your meat in the fridge it is advisable to wrap it in a damp cloth until you are ready to cook it.
What side dish should you choose for your steak? This steak is traditionally served on a bed of rocket or accompanied by grilled vegetables (restaurants usually do this). Nevertheless, if you are looking for a more elegant version, perhaps for a special evening, you can opt for porcini mushrooms or – if in season – asparagus.
Wines to pair with your steak with balsamic vinegar sauce
Juicy sirloin steak dressed with aromatic and slightly sweet balsamic vinegar pairs well with the fresh, intense flavour and non-aggressive tannins of Chianti Classico or Morellino di Scansano wine.
Sirloin steak: the recipe
INGREDIENTS (for 4-6)
- 4 kg sirloin steak
- Balsamic vinegar (best of all is Modena IGP)
- White wine
- Extra virgin olive oil
- Coarse salt
- Pepper
- A sprig of rosemary
METHOD
- Remove any cartilage, nerves and fat from the meat. It must be served without any parts that are unpleasant to the palate or tough to eat.
- Chop the rosemary and pound the coarse salt in a mortar.
- Put the meat on the grill at high heat and press the palm of your hand down on it for a few seconds.
- After about 6-7 minutes, flip it over and let it cook for the same amount of time on the other side.
- Put the salt, pepper, chopped rosemary, a tablespoon of balsamic vinegar, one of white wine and three of oil in a small bowl.
- Mix thoroughly until an emulsion is formed.
- Cut the meat into approximately 1-cm thick slices. Pour the emulsion over the meat and serve with your favourite side.
This recipe by Fabrizio Nonis comes from the “Gusto Acceso” recipe book curated by Palazzetti and published by Terranuova Edizioni.
