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Marinated Sirloin Steak

 Marinated Sirloin Steak
I once knew a nun who cooked the best marinated steaks. I found this recipe in my quest to fix steaks as good as hers. This delicious versatile meat makes a special holiday main dish or a super camping supper. -Karen Mattern, Spokane, Washington
6 ServingsPrep: 5 min. + marinating Grill: 20 min.


  • 2 to 2-1/2 pounds beef top sirloin steak (about 1 inch thick)
  • 1-1/2 cups water
  • 3/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 medium onion, chopped
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 1 teaspoon pepper


  • Place steak in a large resealable plastic bag. Combine the remaining
  • ingredients; pour over the meat. Seal bag and turn to coat;
  • refrigerate overnight.
  • Remove meat; discard marinade. Grill, uncovered, over medium heat for
  • 6-7 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 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

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Marinated Sirloin Steak (continued)

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