A perfectly grilled, juicy sirloin steak gets an elegant upgrade with a rich and savory garlic Parmesan cream sauce. This recipe is simple enough for a weeknight meal but impressive enough for company, delivering a high-protein, low-carb dish that is deeply satisfying.
Preparation Time: 15 minutes Cooking Time: 15-20 minutes Servings: 3
Ingredients
For the Herb-Rubbed Steak:
• 1 (16 oz / 454g) boneless top sirloin steak, about 1-inch thick
• 2 tablespoons fresh oregano, finely chopped (approx. 0.2 oz / 6g)
• 0.5 tablespoon minced fresh garlic (approx. 0.25 oz / 7.5g)
• 1 tablespoon fresh lemon zest (approx. 0.2 oz / 6g)
• 0.5 teaspoon red pepper flakes (approx. 0.03 oz / 0.9g)
• Salt and freshly ground black pepper, to taste
For the Garlic Parmesan Cream Sauce:
• 2 tablespoons unsalted butter (1 oz / 28g)
• 2 cloves garlic, minced (approx. 0.35 oz / 10g)
• 1 tablespoon almond flour (approx. 0.25 oz / 7g)
• 0.5 cup high-quality beef broth (4 fl oz / 120g)
• 0.5 teaspoon dried basil (approx. 0.02 oz / 0.5g)
• 0.25 teaspoon dried oregano (approx. 0.01 oz / 0.25g)
• 0.5 ounce cream cheese, softened (14g)
• 0.25 cup freshly grated Parmesan cheese (approx. 0.88 oz / 25g)
• 0.25 cup heavy cream (2 fl oz / 60g)
• Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Steak: Pat the sirloin steak completely dry with paper towels. In a small bowl, combine the fresh oregano, minced garlic, lemon zest, red pepper flakes, salt, and pepper. Rub this mixture evenly over all surfaces of the steak. Let it sit at room temperature for at least 15 minutes while you prepare the grill.
2. Grill the Steak: Preheat a gas grill to medium-high heat (about 400-450°F or 200-230°C). Clean and grease the grill grates. Place the seasoned steak on the grill. Cook for 4-6 minutes per side for medium-rare, or adjust to your desired level of doneness.
3. Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for 10 minutes. This is a crucial step that allows the juices to redistribute, ensuring a tender and flavorful result.
4. Start the Cream Sauce: While the steak is resting, melt the butter in a small saucepan over medium heat. Add the 2 minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to let it brown.
5. Build the Sauce: Whisk in the almond flour and cook for another minute to lightly toast it. Slowly pour in the beef broth while whisking continuously to prevent lumps. Stir in the dried basil and oregano and bring the mixture to a gentle simmer.
6. Make it Creamy: Reduce the heat to low. Add the softened cream cheese, grated Parmesan, and heavy cream. Stir constantly until the cheeses are fully melted and the sauce is smooth and slightly thickened, about 1-2 minutes. Season with salt and pepper to taste, then remove from heat.
7. Serve: Slice the rested steak against the grain into your preferred thickness. Arrange the slices on a platter and drizzle generously with the warm garlic Parmesan cream sauce. Serve immediately.
Nutrition (Estimated)
• Calories: 461
• Fat: 25.9g
• Protein: 50.6g
