Broiled Sirloin Recipe
Broiled Sirloin Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
Recommended: 32 Super Steak Recipes
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. + marinating Broil: 15 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. + marinating Broil: 15 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

4 ounce-weight: 249 calories, 13g fat (4g saturated fat), 61mg cholesterol, 313mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 29g protein.

  • 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
  1. 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.
  2. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forBroiled Sirloin

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
williamsegraves User ID: 3296408 50776
Reviewed Sep. 14, 2009

"Very yummy marinade"

Loading Image