Re: Marinade for Sirloin Steak

On 11/17/2024 1:55 PM, ItsJoanNotJoAnn wrote:

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.
>
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?
>
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.
>
Jill
>
>

Try with the bacon removed for the marinating as I'm
wondering if it changes the flavor of the bacon.

Hence my question.  I've removed the bacon and will skewer it back on when I'm cooking the steak. :)
Jill