Grilled Sirloin with Shallot Soy Sauce
The combination of soy and butter might seem odd, but it's no silly fusion invention. Rather, it's a superb blend. The base for the sauce needs to be refrigerated overnight to develop its flavor fully, so plan accordingly.Plus: More Beef Recipes and Tips
If you don't have time to refrigerate the sauce base overnight, let it stand at room temperature for at least 1 hour.
If you want to double this recipe, consider making two 3-pound sirloin strip roasts. Preheat the oven to 450°. Brown the strips in two ovenproof skillets and transfer them to the oven. If you don't have two ovenproof skillets, brown the pieces of meat one at a time and transfer them to a preheated baking sheet in the oven. Roast the meat for 20 to 25 minutes for rare (120°), and keep in mind they will continue to cook in their residual heat while they rest.
The slight sweetness of the fresh ginger coupled with the earthy flavors of the mushrooms and sirloin tune the choice to a Cabernet or Merlot. Choose a wine that is fruity and not too tannic from northern California or Washington State.