Grilled Sirloin Recipe
Grilled Sirloin Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My husband and I and our four children are missionaries to Australia. We use this great tasting marinade just about every time we barbecue, which is often in this sunny part of the world.—Jennie Sauvageot of Pailba, Queensland
Recommended: 32 Super Steak Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 10 min.

Ingredients

  • 6 tablespoons reduced-sodium soy sauce
  • 4-1/2 teaspoons brown sugar
  • 4-1/2 teaspoons olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 pounds beef top sirloin steak

Directions

In a small bowl, combine the first six ingredients. Pour a fourth of the marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade from steak. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Yield: 6 servings.
Originally published as Grilled Sirloin Steak in Light & Tasty August/September 2003, p27

Nutritional Facts

4 ounce-weight: 251 calories, 10g fat (3g saturated fat), 61mg cholesterol, 600mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.

  • 6 tablespoons reduced-sodium soy sauce
  • 4-1/2 teaspoons brown sugar
  • 4-1/2 teaspoons olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 pounds beef top sirloin steak
  1. In a small bowl, combine the first six ingredients. Pour a fourth of the marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade from steak. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Yield: 6 servings.
Originally published as Grilled Sirloin Steak in Light & Tasty August/September 2003, p27

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 forGrilled Sirloin

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