Re: Marinade for Sirloin Steak

On Sun, 17 Nov 2024 15:54:55 +0000, jmcquown wrote:

Part of a deal from the local meat market included a couple of beef
sirloin filets.  They're bacon-wrapped, close to 2 inches thick.  The
bacon is wrapped around and attached with a wooden skewer.  I'm going to
cook one of the steaks for dinner.  Sirloin is not a really tender cut
of beef nor the most flavorful.  IMO, marinating is pretty much required
for sirloin.
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For the marinade, I'm thinking balsamic vinegar, olive oil, onion,
garlic, S&P, thyme.  Question: should I marinate it as is, with the
bacon wrapped around it?  Or should I remove the bacon and then skewer
it back on before I cook it?
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I plan to sear the fillet in a little cast iron skillet on the stovetop
until just about rare then finish in the oven so the bacon will be crisp
and the beef is no more than medium-rare.
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Jill
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Try with the bacon removed for the marinating as I'm
wondering if it changes the flavor of the bacon.