The first time I tried this recipe was years ago when we were going to my in-laws for a Mother's Day dinner. We've made a few adjustments to the original recipe, only improving on the great taste. -Paulette Barnett, Guelph, Ontario
- 1/4 cup soy sauce
- 2 tablespoons sesame seeds, toasted
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1/4 teaspoon pepper
- Dash to 1/8 teaspoon hot pepper sauce
- 3/4 pound beef top sirloin steak (about 3/4 inch thick)
- In a large resealable plastic bag, combine the soy sauce, sesame seeds, garlic, oil, brown sugar, pepper and hot pepper sauce. Pierce steak on both sides with a fork; place in the bag. Seal and turn to coat; refrigerate for 8 hours or overnight.
- Drain and discard marinade. Grill the steak, covered, over medium heat for 7-9 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: 2 servings.
Originally published as Sesame Sirloin Steak in Reminisce July/August 2003, p49
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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