- 1 cup soy sauce
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 4 garlic cloves, chopped
- 1 tablespoon pepper
- 1 tablespoon ground ginger
- 1 tablespoon honey
- 1 beef top sirloin steak (about 3 pounds and 2 inches thick)
- In a large resealable plastic bag, combine the first seven ingredients; add beef. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.
- Drain and discard the marinade. Prepare grill for indirect heat. Grill steak, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 8 servings.
Reviews forGrilled Sirloin Steak
"Couldn't taste the marinade on this, but the cook on it was beautiful. We had a nice smoke ring and the tenderness was spot on. I'll have to amp up the marinade next time."
"I felt the marinade overpowered the steak."
"Excellent recipe. This is my go to marinade for steak and chuck roast."