Well...thank God those days are gone. It was a long winter and any Canadian will tell that we do not take our warms months for granted. I enjoy every opportunity to be outdoors. You would be too if your first snowfall was in late November and the last bit of snow melted in mid-March.
The warm months means hanging outside and more importantly, being with friends. One such new friend is Sam from Greek Food, Recipes & Reflections. Sam also shares my passion for Greek Food and I invited him over for a coffee and to try out my Cinnamon Rolls.
We chatted, warmed to each other immediately and he also got a peak at the master cook herself, my mom making a Greek almond cookie (to be posted soon).
I encourage you to also pay a visit to Sam's blog. Sam "get's Greek food", knows it, loves it and writes most eloquently about it.
Unfortunately for Sam, he couldn't stay for dinner. Look at what he missed! I was in a grilling mood and I had some sirloin.
Sirloin beef is a full-flavoured beef cut. Legend has it that King Henry VIII of England prized this cut so much that he dubbed it Sir Loin. Others say that this cut got it's name from the French word surlonge, meaning "above the loin".
For those not familiar with cooking sirloin, it's great for stewing, braises and in this instance, grilling. I treat sirloin much like a flank steak. It's a lean meat that should be cooked to no more than medium.
Much like a flank steak, sirloin also benefits from a marinade. In this instance, I combined some Soy Sauce, red wine, black pepper, sesame oil, garlic and Worcestershire sauce and marinated the sirloin for about 90 minutes, room temperature.
To accompany this grilled sirloin, I made a fabulous Chimichurri Sauce that I had bookmarked long ago from the Zen Chef at Chefs Gone Wild. I made some alterations but I stayed true to the spirit of Zen's sauce.
Finally, when grilling steak, remember to get the grill as hot as possible before grilling, brush off any residue from your previous grilling session, allow 5-6 minutes for the meat to rest before cutting and when marinating a meat, always pat-dry the meat of the marinade.
Grilled Sirloin with Zen Chef's Argentinian Chimichurri Sauce
Marinade 
1/4 Soy Sauce
1 Tbsp. sesame oil
1 Tbsp. Worcestershire Sauce
1/4 cup red wine
3 cloves of garlic, minced
black pepper
Zen Chef's Argentinian Chimichurri Sauce 1 large handful of fresh parsley, washed, stemmed & dried
6 cloves of garlic, peeled & chopped 1/4 cup chopped red onion
1 small carrot, grated
splash of white wine vinegar
a few splashes of water
1 tsp. of sea salt
1/2 tsp. dry oregano
1 whole chilli
1/2 tsp. black pepper
1 cup extra-virgin olive oil
- Add all the Chimichurri ingredients (except the olive oil) and pulse a few times to puree your ingredients. Now set the processor to a medium speed and when the ingredients become a coarse paste, start adding your slow but steady stream of olive oil. Taste and adjust seasoning. Serve on top of your grilled steak, store the remaining sauce in your fridge for up to a week.
- Add all of the marinade ingredients into a large zip-lock bag and mix well. Taste-test and adjust seasoning accordingly. Marinate for 90 minutes (room temp.) or up to 4 hours in the fridge. Bring back to room temp. before grilling.
