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Sirloin Broil

 Sirloin Broil
Serve this succulent beef with fluffy mashed potatoes, fresh greens and crusty bread—it's a meal fit for company!—Sue Ross, Casa Grande, Arizona
8-10 ServingsPrep/Total Time: 25 min.


  • 1 medium onion, chopped
  • 1/2 cup lemon juice
  • 1/4 cup canola oil
  • 1 teaspoon garlic salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon pepper
  • 3 pounds beef top sirloin or round steak (about 1 inch thick)
  • 2 tablespoons butter, melted


  • In a large resealable bag, combine the onion, lemon juice, oil,
  • garlic salt, thyme, oregano, celery salt and pepper; add beef. Seal
  • bag and turn to coat; refrigerate for 6 hours or overnight.
  • Drain and discard marinade. Broil steak 6 in. from the heat for 8
  • minutes. Brush with butter and turn. Broil 6 minutes longer or until
  • meat reaches desired doneness (for medium-rare, a meat thermometer
  • should read 145°; medium, 160°; well-done, 170°). May be
  • frozen up to 3 months. Yield: 10 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,

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Sirloin Broil (continued)

Wine (continued)
Merlot or Syrah.