4, 100% grass-fed kosher Top Sirloin or Culotte Steaks from KOL Foods
½ cup red wine
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
6 cloves garlic, sliced
2 teaspoons anchovy paste, optional
Coarse sea salt and freshly ground black pepper, to season
Whisk all the ingredients together in a large bowl. Wash and dry the steaks and put them in a resealable plastic bag. Pour marinade over steaks, squeeze the air out of the bag and seal. Refrigerate steaks for at least 2 hours and up to 24 hours, turning several times during that time.
Remove the steaks from the refrigerator for about 20 minutes before you plan to cook them.
Before cooking remove from marinade and pat dry with paper towels
Season with salt and pepper
Pan Searing Instructions:
set a large nonstick sauté pan over high heat until it is smoking hot
Lightly coat the bottom of the pan with canola or grapeseed oil and add the steaks, two at a time, or more if they fit comfortably. Do not crowd the pan.
Sauté for about 3-5 minutes per side for a medium-rare 8-ounce, 1 1/2-inch thick steak. Adjust time for size of steak and desired doneness.
If you need to cook in two batches, set the cooked steaks on a plate to rest (do not stack them) and cover loosely with aluminum foil. Wash the pan and cook the remaining steaks in the same manner.
Let all the steaks rest for 5 minutes before slicing.
Season with salt and pepper, slice thinly, serve.