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Broiled Sirloin

 Broiled Sirloin
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.
8-10 ServingsPrep: 10 min. + marinating Broil: 15 min.


  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

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Broiled Sirloin (continued)

Wine (continued)
full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.