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Preparation of the MAREDO sirloin steak

The sirloin steak counts as Argentinians’ favourite steak and has also been a firm favourite piece of meat with MAREDO for many years. The characteristic edge of fat makes it especially succulent and tasty, yet tender and lean on the inside.

1 1. Cutting the sirloin steak to size-

Cutting the sirloin steak to size

Cutting the sirloin steak to size

We will cut the sirloin steak from a piece of meat according to our guest’s wishes. We avoid pre-proportioned cuts so that your steak is nice and juicy when served.

2 2. Brushing the sirloin steak with oil on one side-

Brushing the sirloin steak with oil on one side

Brushing the sirloin steak with oil on one side

The MAREDO sirloin steak is brushed with oil on one side before being put on the grill. We use a special rapeseed oil with a sunflower oil portion for this. As the smoke point is particularly high here, this oil is very good for grilling. This enhances the steak’s quality.

3 3. Placing the sirloin steak on the grill-

Placing the sirloin steak on the grill

Placing the sirloin steak on the grill

The sirloin steak is now put on the grill on its oiled side. Further oiling is expressly forbidden!

4 4. Salting the sirloin steak-

Salting the sirloin steak

Salting the sirloin steak

At MAREDO we season the sirloin steak with salt during the grilling. It will only be salted on the upward-facing side. In this way the salt can seep deep into the fibres of the sirloin steak and this gives it an amazing aroma. We avoid pepper altogether due to the bitter substance emanating during grilling. You can find black pepper to taste at your table.

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