Tarragon-Top Sirloin Steak

Tarragon-Top Sirloin Steak
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    brown sugar

  • 1

    onion, minced

  • 1

    garlic clove, minced

  • 2 Tbsp.
    (30 mL)

    chopped fresh tarragon or dry tarragon

  • pepper to taste

  • 4

    top sirloin steaks


Preheat barbecue to medium.

In a bowl, mix oil together with mustard, brown sugar, onion, garlic, tarragon and pepper.

Brush steaks with mixture.

Cook steaks to desired degree of doneness, turning once.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007