For this Just Simply… Cuisine recipe… we grill Wagshal’s Bone-in, Dry-Aged Prime Sirloin to a medium-rare doneness. Just before serving we slice it thinly and drape our sirloin over a bed of fresh arugula. To finish we anoint all with extra virgin olive oil and freshly squeezed lemon juice and garnish with shaved Pecorino and lemon zest.
2 lbs. Wagshal’s Bone-in, Dry-Aged Prime Sirloin
Freshly Ground Black Peppercorns
Extra Virgin Olive Oil
Maldon Sea Salt Flakes
Garden Fresh Arugula, washed, air-dried, chilled and cut into large pieces
Freshly Squeezed Lemon Juice
For the Steak…
Rub your sirloin steak on both sides with ground pepper and olive oil. Let stand in a cool area of your kitchen or refrigerate and remove 30 minutes before time to grill.
If using a gas grill… turn all burners of the grill to medium setting.
If using coals… prep your charcoal fire ahead of time and spread the hot glowing embers evenly below the surface of grill.
Place steak down over direct heat and close the grill.
Cook for 7 minutes.
Turn steak over and cook for 5+ more minutes for medium rare doneness and depending on the thickness of the steak. The meat should give a little when poked.
Transfer the steak to a serving platter and cover loosely with foil until ready to serve.
On a large platter, season prepped arugula with Maldon Sea Salt Flakes and freshly ground black pepper. Anoint lightly with olive oil and fresh lemon juice. Toss to coat.
Slice sirloin thinly and drape over bed of arugula. Season with Maldon Sea Salt Flakes and freshly ground black pepper. Anoint with more fresh lemon juice and garnish with shaved Pecorino and lemon zest. Serve and enjoy…