Broiled Sirloin Steaks
“A butcher gave me great advice on cooking different types of meat," writes Karol Chandler-Ezell of Nacogdoches, Texas. "Marinating and broiling works really well on very lean cuts like this.” Karol suggests letting the steaks rest for a couple of minutes before serving to preserve moistness.
SERVINGS
|
4
|
CATEGORY
|
Lower Fat
|
METHOD
|
Broiled
|
PREP |
5 min. |
COOK
|
15 min.
|
TOTAL
|
20 min.
|
INGREDIENTS
- 2 tablespoons lime juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 4 boneless beef sirloin steaks (5 ounces each)
- 1 cup sliced fresh mushrooms
DIRECTIONS
In a small bowl, combine the first six ingredients; rub over both sides of steaks. Broil 4 in. from the heat for 7 minutes. Turn steaks; top with mushrooms. Broil 7-8 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) and mushrooms are tender. Yield: 4 servings.