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From: jmcquown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Marinade for Sirloin Steak
Date: Sun, 17 Nov 2024 10:54:55 -0500
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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