I am not ready for summer to be over. Yes, I realize that the rains Portland is so famous for have arrived in gale force, and the nights are so cool that my scrumptious urban garden is as browned and withered as last week’s leftovers. Of course, the ultimate sign of the end of my favorite season is that last week the morning chill forced me to to turn the heater on. But I am still not ready for summer to be over, and I had to get one last juicy steak recipe in before this summer is truly a thing of the past.
It didn’t help that the day I chose to make this dish for you all there was a serious storm rolling through Portland. The winds were whipping up to 45 mph and the rain was coming down in sheets. Still, being as I work full time during the week I don’t have a lot of flexibility in the timing of recipe prep for my blog, so I decided to carry on. Keep calm and carry on. Right?
I turned the camera on and pulled the steak out of the fridge where it had been marinating overnight. I use 2 filets of top sirloin for this recipe because they come in smaller, portion appropriate cuts and they are very lean, you’ll find very little fat marbling these cuts. The lack of fat, however, means that the meat can dry out easily when it’s cooked. So for these cuts I like to use a rich marinade that will both flavor and protect the tender meat.
I have to tell you, I am absolutely in love with this marinade. It’s a simple mixture of sweet balsamic vinegar and tart fresh raspberries. For maximum flavor, I let the top sirloin soak in this marinade overnight. The flesh of the steak turns a pretty dark red color and, when grilled, it’s absolutely perfect.
On this particular night, though, the wind and rain were both coming through my yard so hard that I decided to forego the propane grill outside and use my indoor grill pan. I bought my indoor grill pan a couple of years ago for just such an occasion. The deep ridges allow me to get a nice sear on the meat while allowing the air to circulate around to get a true grilled flavor. (P.S., it also makes a great pannini!)
I prefer my steak medium, which is about 3 minutes on each side. I’ve become so good at grilling that I can typically tell how well done the meat is by pressing the center with my cooking tongs. The more firm the center is, the more cooked through the meat is. If you like to grill, I encourage you to experiment with testing the meat with your tongs and cutting just a wee bit into the meat to see how done it actually is. After a few attempts, you’ll get the hang of it as well.
The perfecting ingredient, the cherry on top, if you will, is the goat cheese. I use a creamy, mild goat cheese that I crumble over the top. I then pop the grill pan into the oven and broil it for 1-2 minutes. The cheese melts up, browns very lightly, and absolutely perfects the dish. It’s a deliciously indulgent add to a healthy lifestyle.
On this particular night, though, I pulled the pan from under the broiler and arranged the steak in my little makeshift photo studio that I have set up in the small dining area adjoining my kitchen. I always snap my final photos of the dish before I close out my video. So there I was, shutter snapping away, contorting my camera into all different angles, and suddenly the power went out. It’s not exactly easy to take photos with no lighting.
There was still enough light left coming from outside that I was able to find my way to the cupboard and I grabbed a flashlight and some candles. As I returned to my “studio”, the lights flashed back on. Saved! I grabbed my camera and hadn’t taken more than a couple of shots when the power went off again. Curses!
I stalled for a few minutes and when it became apparent that the lights weren’t coming back on, I resolved to accept the photos I had already shot, for better or for worse, and I finished my video with the help of a my little flashlight. Really. Watch the video below all the way through. Life is nothing if not unpredictable!
- Serves: 2
- Serving size: 1 steak filet
- Calories: 292.0
- Fat: 11.7
- Saturated fat: 5.3
- Polyunsaturated fat: 0.4
- Carbohydrates: 5.8
- Sugar: 0.0
- Sodium: 352.3
- Fiber: 2.1
- Protein: 36.2
- Cholesterol: 105.9
- 2 tbsp balsamic vinegar
- ½ cup fresh raspberries
- 2 top sirloin steak filets, about 4.5 oz. each raw
- 1 oz. crumbled goat cheese
- Add the balsamic vinegar and the raspberries in a shallow dish. Crush the raspberries with the back of a fork and mix well with the vinegar to combine.
- Season each side of the filets with salt and pepper and submerge the steak in the marinade, turning to coat all sides.
- Cover the dish and refrigerate overnight.
- Heat an indoor grill pan on medium high. Sear the steak for about 1 minute on each side to get grill marks.
- Reduce the heat to medium and continue cooking the steak for 2-3 minutes on each side for medium done-ness.
- Remove the pan from heat, top each steak filet with ½ oz. of the goat cheese and place under the broiler for 1-2 minutes.
- Let the steak sit for 5 minutes before serving.