“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.
- 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
- 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.
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.
Reviews for Broiled Sirloin Steaks
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review