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“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.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 steak with 3 tablespoons mushrooms equals 187 calories, 7 g fat (3 g saturated fat), 80 mg cholesterol, 60 mg sodium, 3 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchange: 4 lean meat.
Originally published as Broiled Sirloin Steaks in Simple & Delicious May/June 2007, p19
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Sep. 02, 2012 by GDraven
The wet rub is an excellent amalgamation of flavors. I'd use it on a skirt steak but switch out the oregano and thyme for cumin and coriander. That being said, unless you want your 5 oz. sirloin well done, you'll need to reduce the cook time. We like our sirloins medium. I had four 4 oz. thick cut sirloins. I broiled 7 minutes on the first side, 5 minutes on the second side and let them rest 10 minutes afterwards. Came out just right.
Reviewed on Apr. 04, 2012 by hbaseley
I agree with the other reviewer - flavor was nice, but steaks were chewy. I only made this once. I do, however, recommend the rest of her menu - the stuffed avocados and twice baked deviled potatoes are really good.
Reviewed on Jun. 02, 2010 by cast_iron_king
craigsuemThe flavor of the marinade was good, but broiling the steaks made them tough.
I haven't actually tried the recipe, but I completely understand the above comment. The broiling time (15 minutes for a lean sirloin?) seems to me destined to yeild tough meat. I would cut the broiling time down to 5 minutes per side, then give the meat a good rest before serving. I bet that would help with that toughness.
Reviewed on Jun. 02, 2010 by craigsuem
The flavor of the marinade was good, but broiling the steaks made them tough. Maybe I might use the marinade and then grill, but I wouldn't broil them again.
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