A big sirloin steak is ideal for a casual summer dinner. It’s affordable and tasty, and it feeds a crowd. Paired with a few simple salads (one grilled on the spot, one make-ahead, and one Riesling-spiked fruit salad for dessert) summer entertaining doesn’t get any easier—or more laid-back—than this.
Tip: If you aren’t able to season the meat at least 12 hours in advance, do it right before cooking, but use only 3/4 tsp. kosher salt.
Figure 5 to 7 oz. of steak per person. Buy two smaller steaks if you can’t find one big enough to serve six.
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I'm glad I checked to see if there was anything to add interest to the sirloin steak I was going to grill. Overnight with salt in the frig really brought out the flavor,though, next time I'll use slightly less. BUT.....the real discovery was the braised shallots! What a great 'added interest' that is for the steak! Cook more of everything, because for a Sunday night supper I made panini for us out of a good baguette, split, brushed with olive oil, and layered with the shallot braise, very rare sirloin and a bit of grated cheese (gruyere reserve). Yum!! The possibilities are limitless: add mushrooms,........
I've made this steak several times, and it always turns out perfectly. The author's right about salting the meat the night before; the finished steak has so much flavor. My guests always rave about the braised shallots. I like to serve this with a "salad" made with roasted red and yellow peppers, heirloom tomatoes, and kalamata olives with a sherry vinaigrette. We sometimes have leftover steak and shallots and, when we do, I use them the next morning in a breakfast omelet. Delicious!
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