A mild marinade prepared with lemon juice, thyme and oregano seasons this steak from Sue Ross of Casa Grande, Arizona. It feeds a family of four with lots left over to enjoy in satisfying second-day dishes later in the week.
- 3 pounds beef top sirloin or round steaks (about 1 inch thick)
- 1 medium onion, chopped
- 1/2 cup lemon juice
- 1/4 cup canola oil
- 1 teaspoon garlic salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon celery salt
- 1/2 teaspoon pepper
- 2 tablespoons butter, melted
- With a meat fork, pierce holes in both sides of steaks. Place in a large resealable bag. Add the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
- Drain and discard marinade. Broil steaks 6 in. from the heat for 8 minutes. Brush with butter and turn. Broil 6 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 10 servings.
Originally published as Broiled Sirloin in Quick Cooking November/December 1999, p36
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Broiled Sirloin
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