Broiled Sirloin Steaks Recipe

Broiled Sirloin Steaks Recipe Broiled Sirloin Steaks Recipe photo by Taste of Home Rating 4

“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

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Broiled Sirloin Steaks Recipe
  • Prep/Total Time: 20 min.
  • Yield: 4 Servings
5 15 20

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 beef top 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 thermometer should read 145°; medium, 160°; well-done, 170°) and mushrooms are tender. Yield: 4 servings.

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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Reviews for Broiled Sirloin Steaks

Broiled Sirloin Steaks Recipe

Broiled Sirloin Steaks

Tell us what you think of this recipe.
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(1-4) of 4 reviews

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

craigsuem
The 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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