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

Broiled Sirloin Steaks Recipe

Publisher Photo
“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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

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.

Directions

  1. In a small bowl, combine the first six ingredients; rub over both sides of steaks.
  2. 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.
Originally published as Broiled Sirloin Steaks in Simple & Delicious May/June 2007, p19

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.

This recipe pairs well with a full-bodied red wine.

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Reviews for Broiled Sirloin Steaks

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed May. 27, 2014

I agree with the other reviews - adjust the cook time. 7 minutes on one side and 6 on the other burned the juices in the pan and the steaks were tough and dry.

MY REVIEW
Reviewed Sep. 2, 2012

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.

MY REVIEW
Reviewed Apr. 4, 2012

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.

MY REVIEW
Reviewed Jun. 2, 2010

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.  

 

 

MY REVIEW
Reviewed Jun. 2, 2010

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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