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Citrus Sirloin Steak

 Citrus Sirloin Steak
The mild citrus flavor of Carol Towey's marinade offers a nice change of pace from usual steak seasonings. "It's easy to prepare the steak the night before, then throw it on the grill before dinner," says the Pasadena, California cook.
6-8 ServingsPrep: 15 min. + marinating Bake: 20 min.


  • 2 medium unpeeled lemons, quartered
  • 1 medium unpeeled orange, quartered
  • 1/2 cup vegetable oil
  • 1 garlic clove, minced
  • 1 beef top sirloin steak (about 2-1/2 pounds and about 1-3/4 inches thick)


  • In a skillet, cook the lemon and orange wedges in oil over medium
  • heat for 10-15 minutes, stirring often. Add garlic; cook and stir
  • 1-2 minutes longer. Place steak in a shallow glass baking dish;
  • pierce meat every inch with a fork. Pour citrus mixture over meat;
  • turn to coat. Cover and refrigerate overnight, turning three or four
  • times.
  • Drain and discard marinade. On a covered grill over medium-hot heat,
  • cook steak for 9-10 minutes on each side or until meat reaches
  • desired doneness (for medium-rare, a meat thermometer should read
  • 145°; medium, 160°; well-done, 170°). Yield: 6-8
  • servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.