Grilled Sirloin Steak with Herbs

• One 20-ounce grass-fed sirloin steak, cut 1 1/2 inches thick
• 3 tablespoons mixed chopped herbs (rosemary, thyme, oregano, or marjoram)
• 1 1/2 teaspoons coarse salt
• 1 teaspoon fresh-ground black pepper
• 1 tablespoon olive oil

1. Trim off and discard all but 1/4 inch of the fat from: One 20-ounce grass-fed sirloin steak, cut 1 1/2 inches thick.
2. Mix together and rub into the steak: 3 tablespoons mixed chopped herbs (rosemary, thyme, oregano, or marjoram), 1 1/2 teaspoons coarse salt, 1 teaspoon fresh-ground black pepper.
3. Drizzle with: 1 tablespoon olive oil.
4. Let the steak sit for 1 hour at room temperature.
5. Prepare a hot fire.
6. Preheat, clean, and oil the grill.
7. Put the steak on the grill and cook for 3 minutes, rotate 110 degrees to make crosshatching grill marks, if desired, and cook for another 2 to 3 minutes.
8. Turn the steak over and repeat.
9. Check for doneness after 8 to 10 minutes total cooking time.
10. If not done, turn and continue cooking.
11. A steak grilled rare takes about 8 to 10 minutes in all, medium-rare takes 10 to 12 minutes, and so forth.
12. Remove from the grill and let rest for 5 minutes before serving.

herbs, coarse salt, freshground black pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/grilled-sirloin-steak-with-herbs-387072 (may not work)