Italian Steak

Two ingredients, one bottled shortcut, and a properly marinated grilled steak that punches way above its weight class. Pour bottled Italian dressing over a sirloin steak, let it sit a full 24 hours in the fridge, then grill. The vinegar in the dressing tenderizes the meat and the herbs and oil season it through, no fancy spice rub required.

The key is the full day. Italian dressing has the right acid level (mostly vinegar with a little olive oil) to penetrate the meat properly, but it needs time. Marinate for only an hour and you only flavor the surface; let it sit 24 hours and the seasoning works through to the center.

Brush with the reserved marinade as the steak grills. This builds layers of caramelized herb and garlic flavor on the outside that you can’t get from marinade alone. Just stop brushing at least 5 minutes before pulling the steak; raw marinade contact too close to serving is a food safety problem.

Pro Tips

• Reserve a portion of unused dressing before marinating for basting; never reuse marinade that touched raw meat.
• Pull the steak from the fridge 30 minutes before grilling so it cooks evenly.
• Use a meat thermometer; pull at 130°F (54°C) for medium rare or 140°F (60°C) for medium.
• Let the steak rest 10 minutes before slicing so the juices redistribute.

Variations

• Use zesty Italian for more pepper kick, or homemade vinaigrette for cleaner flavor.
• Marinate cubes of steak the same way for the best kebabs you’ve ever had.
• Add 2 cloves of crushed garlic and a tablespoon of fresh rosemary to the bottled dressing for an upgrade.