Once you taste this delectable steak - a cookout favorite for my family - you'll think of it time and time again. The marinade gives it savory seasoning, plus it tenderizes the meat. -Diann Mallehan, Grand Rapids, Michigan
- 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.
Originally published as Grilled Sirloin Steak in Taste of Home August/September 2002, p33
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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