Print Options

Back to Marinated Sirloin Steaks >

Include these items:

Select reviews >

Taste of Home Logo

Marinated Sirloin Steaks

 Marinated Sirloin Steaks
Asian meets Mediterranean in this flavorful, sweet-and- spicy marinade from Sarah Vasques of Milford, New Hampshire “The blend of honey and soy sauce really works well with the olive oil and balsamic vinegar,” she notes. Her marinade is also great when grilling New York strip steaks.
2 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 1/4 cup honey
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, peeled
  • 1/4 teaspoon coarsely ground pepper
  • 2 beef top sirloin steaks (4 ounces each)
  • 3 green onions, sliced


  • In a blender, combine the honey, soy sauce, oil, vinegar, garlic and
  • pepper; cover and process until blended. Pour 1/3 cup marinade into
  • a large resealable plastic bag; add steaks and onions. Seal bag and
  • turn to coat; refrigerate for at least 1-2 hours. Cover and
  • refrigerate remaining marinade for basting.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill
  • steaks, covered, over medium-hot heat or broil 4 in. from the heat
  • for 4-5 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: 2 servings.
Nutritional Facts: 1 steak equals 287 calories,

2 of 2

Marinated Sirloin Steaks (continued)

Nutritional Facts: 12 g fat (3 g saturated fat), 63 mg cholesterol, 506 mg sodium, 21 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.