Lemon-Garlic Sirloin

• 1 (2 -2 1/2 lb) boneless beef top sirloin steaks (11/4-inch thick)
• 2 large garlic cloves, pressed
• 2 tablespoons lemon zest
• 1 tablespoon kosher salt
• 1 tablespoon olive oil
• 1 teaspoon fresh coarse ground black pepper
• 1 teaspoon dried parsley, plus
• 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish

1. Trim steak, if necessary, of extra fat.
2. Combine garlic, lemon zest, salt, pepper and olive oil and dried parsley; rub over steak.
3. Place steak in a large, shallow dish or 2-quart zip-top plastic freezer bag.
4. Cover or seal and chill at least 5 hours or up to 8 hours.
5. NOTE: This combo was more like a paste than a liquid, so I made sure all sides of the steak were covered and used a glass bowl for marinading.
6. Remove steak from marinade, discarding marinade.
7. Place steak in a heavy-duty aluminum foil-lined jelly-roll pan.
8. Broil 6 inches from heat 15 minutes; reduce oven temperature to 375 degrees F, and bake 30 to 35 minutes or to desired degree of doneness.
9. NOTE: The 15-minute broil 'sears' the outside of the steak, and the 375 baking helps the internal part of the thick steak cook without drying out or burning; you can also fully broil or grill the steak to desired doneness at your discretion.
10. Remove from oven; let stand 5 minutes before slicing.
11. Sprinkle with 1 tablespoon chopped fresh parsley and serve.

boneless beef top sirloin, garlic, lemon zest, kosher salt, olive oil, fresh coarse ground black pepper, parsley, parsley

Taken from www.food.com/recipe/lemon-garlic-sirloin-386704 (may not work)