Reverse Sear Sirloin with Gremolata
Reverse sear is one of the best and easiest ways to cook a steak. This is seasoned simply with salt and pepper and topped with a flavor packed Italian gremolata full of parsley, garlic, chili, and lemon zest. This gremolata is also a great condiment for other protein mains, such as simply roasted fish.
Servings 2
Calories 314kcal
Ingredients
Steak
- 1 pound top sirloin steak
- salt and pepper to taste
- 1 teaspoon avocado oil
Gremolata
- 1/4 cup parsley minced
- 1 garlic clove minced
- 2 teaspoons lemon zest
- 1/4 teaspoon red pepper flakes omit for nightshade-free
- salt and pepper to taste
Instructions
- Season steaks generously with salt and pepper, to taste.
- Preheat the oven to 200ºF. Place steaks on a wire rack set into a rimmed baking sheet. Bake until the internal temperature of the steak is 115ºF, about 20-45 minutes for medium-rare. This will vary depending on the thickness of your steak (thicker steaks will take longer) and oven conditions so check its internal temperature.
- While steak cooks, stir together the gremolata ingredients in a small bowl. Set aside.
- Heat a cast iron pan over high heat as the steak is coming out of the oven. When hot, add the avocado oil. Add the steak to the hot oil (it should sizzle immediately). Cook until steak is golden brown, about 45 seconds to 1 minute. Flip and cook the other side the same way.
- Remove the steaks and serve with the gremolata. No need to rest a reverse seared steak.
Notes
For different doneness, see below:
• Rare: 105°F
• Medium Rare: 115°F
• Medium: 125°F
• Medium Well: 135°F
Nutrition for steak alone: Calories: 308 cal, Carbs: 0g, Fiber: 0g, Fat: 10g, Protein: 51g
Nutrition for gremolata alone: Calories: 6 cal, Carbs: 1g, Fiber: 1g, Fat: 1g, Protein: 1g
Nutrition
Calories: 314kcal | Carbohydrates: 1g | Protein: 51g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 134mg | Sodium: 136mg | Potassium: 865mg | Fiber: 1g | Sugar: 1g | Vitamin A: 707IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 4mg