Top Sirloin Santa Maria Style

Make the Santa Maria Spice Blend

1. Combine the salt, garlic powder, onion powder, rosemary, smoked paprika, black pepper, oregano, and white sugar in a small bowl.
2. Rub the seasoning evenly over the Top Sirloin.
3. Drizzle with the avocado oil and rub to evenly coat the meat.
4. Let rest while preparing the remaining recipe components.

Make the Vinaigrette

1. Place the garlic, lemon juice, oregano, salt, and pepper in a mixing container.
2. Using a hand blender, add the olive oil and blend until the vinaigrette emulsifies to a thick consistency.
3. Adjust seasoning and acidity to taste. Set aside.

Prepare the Salad Vegetables

1. Toss the tomatoes and cucumbers with a small amount of olive oil to lightly coat.
2. Heat the grill to high and grill the tomatoes over direct heat (or in a grill basket) until charred but not mushy.
3. Place the cucumbers in a grill basket and grill over direct heat until lightly charred.
4. Large dice the tomatoes and combine with the grilled cucumbers in a bowl. Leave grape tomatoes whole.
5. Remove the onion from the ice water and discard the water. Add the onion to the tomato and cucumber mixture.
6. Add the za’atar seasoning, herbs, and chicories.
7. Add the vinaigrette and season with salt and freshly cracked black pepper.
8. Toss to combine.
9. Top with the feta and marinate in the refrigerator for 15 minutes.

Cook the Top Sirloin

1. Heat a grill or cast iron pan over high heat.
2. Sear the seasoned Top Sirloin until a deep crust forms on both sides.
3. Continue cooking until the internal temperature reaches 120–125°F for medium-rare.
4. Remove from the heat and rest for 10 minutes before slicing against the grain.

Assemble

1. Swirl the labneh yogurt onto a serving platter or around the sides of a serving bowl.
2. Spoon the charred tomato and cucumber salad over the yogurt.
3. Serve with the sliced Imperial American Wagyu Top Sirloin.