sirloin of beef with criolla sauce

Submitted by: Jonny Racicot

Serves: 6


½ cup (125 mL) red wine
¼ cup (50 mL) red wine vinegar
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) fresh chopped thyme
1 tsp (5 mL) chopped garlic
Salt and freshly ground pepper
3 lb (1.5 kg) sirloin or trip tip steak, about 2-inches (5-cm) thick


1. Place red wine in a small pot and bring to a boil over high heat. Boil for 2 minutes and remove from heat. Stir in vinegar, olive oil, thyme, garlic and salt and pepper. Cool. Pour over steak and marinate for 1 hour at room temperature or 4 hours in the refrigerator.

2. Preheat grill to high.

3. Remove steak from marinade and brush with extra oil. Place steak on grill and grill for 7 to 10 minutes, depending on thickness. Turn over and grill second side another 7 to 10 minutes or until medium-rare. Remove steak from grill and let sit on carving board for 5 minutes. Slice down against the grain and serve with the Criolla Sauce. (recipe follows).

Serves 6
Criolla Sauce
2 cups (500 mL) diced tomatoes
½ cup (125 mL) yellow pepper, diced
½ cup (125 mL) chopped red onion
2 tbsp (25 mL) chopped coriander

1 tsp (5 mL) chopped jalapeño pepper or to taste
1 tsp (5 mL) chopped garlic
1 tsp (5 mL) dried mustard powder
2 tbsp (25 mL) red wine vinegar
¼ cup (50 mL) olive oil
Salt and freshly ground pepper

1. Combine tomatoes, diced pepper, red onion and coriander in a bowl. Whisk together jalapeño, garlic, mustard powder, vinegar and olive oil. Stir into the tomatoes and season with salt and pepper. Serve immediately with the steak.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.