The thinner the steak the less time it takes to cook. My timing is for a 2-inch-thick steak. I used top sirloin for this recipe. If you have leftovers, make a Niçoise Beef Salad or Herbal Thai Beef Salad the next day.
- 1/4 cup Dijon mustard
- 2 tablespoons soy sauce
- 2 teaspoons chopped garlic
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons olive oil
- 1 sirloin steak (about 3 pounds/1.5 kilograms)
- Kosher salt to taste
- Freshly ground pepper to taste
Combine mustard, soy sauce, garlic, rosemary and olive oil and spread over steak. Marinate for several hours or up to 12 hours refrigerated.
Preheat grill to high. Sprinkle steak with kosher salt and pepper. Place steak on grill and grill for 8 minutes, then turn over and grill 8 minutes longer or until medium-rare.
Remove from heat and let sit for 5 minutes. Slice into thinly against the grain. Serves 4 to 6.