Sirloin Steak with Ginger-Garlic Marinade

  •  4 (6-ounce) Meyer Natural Angus Prime Top Sirloin Steaks
  •  1 inch fresh ginger root, peeled
  •  3 large cloves garlic, peeled
  •  1 small onion, peeled and quartered
  •  1/2 jalapeno pepper, seeded
  •  2 tablespoons olive oil
  •  1/4 cup rice wine vinegar
  •  2 tablespoons soy sauce
  •  2 teaspoons sesame oil
  •  Juice of 1 lemon
  •  1 tablespoon honey
  •  1/2 cup fresh cilantro

1. Slice steaks on the diagonal into eight rounds or medallions. Place steak into baking dish or pan.

2. Place ginger, garlic, onion, jalapeno, olive oil, rice wine vinegar, soy sauce, sesame oil, lemon juice, honey and cilantro into a blender. Pulse to chop the pieces up, then turn on high to blend into a paste.

3. Reserve 1/2 cup of the marinade. Pour remaining marinade over steaks, turning to coat steaks. Refrigerate for at least 3 hours or overnight. (Refrigerate reserved marinade as well.)

4. To cook, heat oven to 375°F. Remove reserved marinade and steaks from refrigerator while oven heats. If steaks are marinating in baking dish or pan, they can go straight into the hot oven. Bake for about 25 minutes or to desired degree of doneness. Serve immediately, passing with the reserved marinade.

Serving suggestion: Pairs nicely with basmati rice.

Prep time: 10 minutes (plus time for marinating)
Cook time: 25 minutes
Serves: 4