Sirloins Marinated with Olive Oil, Garlic & Herbs

Serves 8-10

For the inexperienced grillers, use a meat thermometer.

• 2 2-lb. sirloins

• 1 bunch of thyme

• 2 sprigs of rosemary

• 1 bunch of cilantro

• 1 bunch of parsley

• 10 cloves of garlic, minced

• 4 Tbsp. apple cider vinegar

• 1/2 cup olive oil

• 1 Tbsp. salt

Leave the leaves on the thyme. Pull the leaves off the rosemary and rough-chop them with the parsley and cilantro. Add in the garlic, vinegar, olive oil and salt and spread over both sides of the steaks. Place the thyme on the top and bottom of each steak. Stack the steaks one on top of each other, wrap in plastic and refrigerate overnight.

Two hours before grilling, remove from fridge and allow to come to room temperature. Heat grill on high, scrape all the herbs off the steaks and reserve the herbs. Begin to grill the steaks, allowing them to char on each side. Once they char, move them to a less hot side of the grill or turn down the gas to low and allow to cook to 125 degrees for rare.

Pull off the steaks and allow to rest for 30 minutes. The steak will continue to cook to medium rare. If you like a medium steak, cook to 130 or even 135 and remove to reach 140, or 145 for medium well.

While the steaks are resting, preheat a plancha or cast iron skillet on the grill. Place the scraped-off herbs on the panache or skillet and allow to cook. Once lightly cooked, you can use this as a condiment.

After the steak has rested, slice thinly and serve with Celeriac Slaw with Parsley and Lemon.