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Fandango Sirloin Steak
A recipe from Chef Peter Rosenberg of DELICATEXAS. So good it'll make you dance the Fandango.

Prep: 10 minutes
Refrigerate: overnight
Cook: 10 minutes
Servings: Serves 4

1 boneless top sirloin steak,(1 to 1-1/2 lbs.) cut 1-inch thick

1 Tbsp. garlic powder

1/2 Tbsp. granulated sugar

1 tsp. white pepper

1 Tbsp. salt

1 Tbsp. chili powder

1/2 Tbsp. coriander seed

1/4 tsp. cayenne pepper

-- olive oil

	Cut sirloin steak into four equal portions.
	Combine seasonings and lightly press mixture into both side of steaks.
	Brush meat generously with olive oil.
	Cover and refrigerate overnight.
	Grill steaks for 7 minutes (3-1/2 each side) on high heat for medium-rare (150°F).

Need help with this recipe? Go to: Grilling, Rub & Marinades

Recipes and Cooking Data Courtesy of the Texas Beef Council