- “My taste in food is pretty simple,” writes Sara Hainsworth of Frederick, Maryland. “I’m a meat-and-potatoes — and chocolate — kind of person. My husband, Greg, and I cook together a lot, which is fun and makes weeknight dinners and cooking for friends easier to manage now that we’re starting our own family. I worked before our son, William, was born, but as my husband says, William is my boss now. So I count on these quick, dependably good dishes more than ever.”
- 1 2- to 2 1/4-pound top sirloin steak, about 1 1/4 inches thick
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 6 large garlic cloves
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons grated lemon peel
- Place steak in heavy large resealable plastic bag. Puree remaining ingredients in blender or processor. Season marinade with salt and pepper. Pour marinade into bag with steak; seal bag. Let steak marinate at room temperature 2 hours or chill up to 6 hours, turning bag occasionally.
- Preheat broiler or prepare barbecue (medium-high heat). Broil or grill steak until cooked to desired doneness, about 7 minutes per side for medium-rare. Transfer steak to platter; let stand 15 minutes. Thinly slice steak crosswise.