Ingredient List:
- 2–6 — Sambol® 8oz Top Sirloin Steaks
- ½–1 Jar — DL Jardine’s Fajita Marinade
- 1 Tbsp/ea — DL Jardine’s Fajita Rub
- 1 Tbsp/ea — Sauce Goddess Super Chunk Rub
- 1 Tbsp/ea — Grapeseed Oil
- 1 ea — Jaccard Tenderizer
- 1 ea — Jaccard Meat Maximizer — Marinater
- 1 ea — Steak Iron Grill Press
Instruction:
For a more tender steak take the Jardine’s Fajita Rub, dust both sides of the steak then Jaccard the steak and evenly puncture the top surface only ~ 7/8 of the way to the bottom of the meat. Place the top sirloin’s into the Meat Maximizer, add ½–1 jar of Jardine’s Fajita Marinade, close up and pull a vacuum and set aside at room temp ~1 1/2 hours. Turn the Meat Maximizer regularly to coat all sides of the meat.
Release the vacuum on the Meat Maximizer, remove the meat and gently shake any excess marinade off the meat. Lightly coat the steaks with Grapeseed Oil then fully coat the surface of the meat with Super Chunk Rub.
Preheat griddle to high heat (2–3 sec) hand hold. Start the steaks with the Jaccarded side down first then using the Grill Press sear each side of the Top Sirloin @ 3–4 minutes per side turn and repeat the press.
Check internal temperature, and if necessary then move to the grill grates to mark and finish about 3 minutes a side, should be rare to medium rare, continue cooking on indirect medium low heat (5–7 sec hand hold) to the desired doneness.
Serve immediately.
Enjoy!!
