Broiled Top Sirloin

Well, the weekend is drawing to a close and my guest chef and house guest has left.  Tara, my roommate from college came for a visit and on the list of things to do was cooking.  (There's not a terribly lot to do in Terre Haute...)  Besides, she's moving out into her own apartment soon and wanted to expand her cooking repertoire beyond spaghetti and chicken breasts. 

We started slow on Thursday night, you know, spaghetti but with the addition of some Italian sausage.  Staying within the comfort zone for our first joint kitchen experinece together.  And then we dived on in it on Friday: broiled, marinated steak and garlic fries. 

It was an easy marinade, made even better by the fact that it required me to open a bottle of cabernet sauvignon and my cooking companion was not a wine drinker.  It was fun to have another set of hands in the kitchen, that way I could focus more on the glass of wine in my hands.  And, as always, as she had her beer and I polished off the majority of the remaining bottle of wine, it was great to see her and catch each other up on our lives since sharing a 8x12 foot dorm room.

Dinner was good, the steak broiled to medium rare, with the perfect strip of pink through the middle.  It was moist and tender too.  The marinade was good, nothing fancy but tasty enough.  It went great with the remaining wine and I'm sure great with Tara's beer.  And the fries balanced the plate well.  Speaking of, I'll get to the wonderfully garlic-y fries soon enough, but first I must get to the mess that once was my clean kitchen.

Broiled Top Sirloin
Inspired by Parade 2008's Marinade

1/3 c. dry, red wine
1/3 c. soy sauce
4 cloves of garlic, crushed
Salt and Pepper, to season
1 lb. top sirloin steak

Mix first 4 ingredients together in a shallow dish.  Add steak.  Marinade steak, covered and refridgerated, for at least 30 minutes, or over night.  Turn steak occasionally. 

Preheat broiler.  Remove steak from marinade and pat dry.  Place on broiler pan.

Broil steak, 3 inches from heat.  Broil on each side 4 minutes for medium rare.  Once cooked, move onto a cutting board and let rest 10 minutes, so juices can redistribute.