Marinated Petite Sirloin Steak with Artichoke Sauce recipe

There was a time when petite sirloin steaks were buy one get one free at the store and my husband just could not pass up the offer. Our freezer was loaded with those steaks and to change things up from the usual steaks I cook, I did some pantry-raiding and came up with this recipe. Odd combination, but it works. You get a salty bite from the steak, then kind of like a sour kick from the sauce. My kid even says "more, more steak" when his plate is empty!

Printable Recipe

Marinated Petite Sirloin Steak with Artichoke Sauce

For the Steak
ingredients:
• 2 to 3 petite sirloin steak, boneless (about 1.5 to 1.75 lbs)
• 1 tbsp hoisin sauce
• 1 tbsp + 1 tsp low sodium soy sauce
• 1 tbsp + 1 tsp balsamic vinegar
• 2 tsp Worcestershire sauce
• 1 tsp oyster sauce
• 1 tsp olive oil
• sea salt for sprinkling

instructions:
1)  Put steaks in a zip top bag and place the bag over a plate. Mix the rest of the ingredients in a bowl (except sea salt), then pour it over the steaks. Squeeze as much air as you can out of the bag then seal it. Massage the marinade into the meat. Refrigerate to marinate for at least 4 hours, turning occasionally.
2)  Take the steaks out of the fridge 1 hour prior to cooking. When ready, remove the steaks from the marinade and pat dry with paper towels. Discard marinade.
3)  Heat a grill pan over medium-high heat. At the first sight of smoke, add the steaks to the pan. Cook for 4 minutes per side. Transfer steaks to a plate or carving board and sprinkle with sea salt. Let steaks rest while you make the sauce.

For the Sauce
ingredients:
• 1 tsp grapeseed oil (or any neutral oil such as canola)
• 1 small Vidalia onion, diced
• 2 garlic cloves, minced
• 12 oz jar marinated artichoke hearts
• 2 tbsp capers, drained
• ½ tsp kosher salt
• ½ tsp crushed red pepper
• freshly ground black pepper
• 2 tbsp unsalted butter

instructions:
1)  Heat oil in a pan over medium-low heat. Add onions and garlic, cook for 4 minutes. Add artichokes along with its marinade, capers, salt, crushed red pepper, and black pepper. Give it a stir, then increase heat to medium-high. Cook to reduce liquid, about 5 minutes, stirring occasionally.
2)  Turn off the heat and swirl in the butter.
3)  Slice steaks against the grain and on a bias. Place steaks on a plate and spoon the sauce over the top.