Sirloin on the Grill Recipe

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Sirloin on the Grill Recipe
Sirloin on the Grill Recipe photo by Taste of Home
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Sirloin on the Grill Recipe

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Marinated in onions, beer, mustard and chili sauce, this moist and tender beef boasts a wonderful grilled flavor. Debbi Jahaaski of San Diego, California shares this sure-fire recipe.
Recommended: 32 Super Steak Recipes
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 3/4 cup beer or nonalcoholic beer
  • 1 small onion, chopped
  • 1/4 cup chili sauce
  • 2 tablespoons canola oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon hot pepper sauce
  • 1/8 teaspoon liquid smoke, optional
  • 3/4 pound beef top sirloin steak (1 inch thick)

Directions

In a small bowl, combine the beer, onion, chili sauce, oil, soy sauce, mustard, garlic, pepper sauce and, if desired, Liquid Smoke. Pour 1 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade. Yield: 2 servings.
Originally published as Grilled Sirloin Steak in Cooking for 2 Spring 2009, p60

Nutritional Facts

5 ounces cooked beef (calculated without Liquid Smoke): 263 calories, 12g fat (4g saturated fat), 94mg cholesterol, 284mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat.

  • 3/4 cup beer or nonalcoholic beer
  • 1 small onion, chopped
  • 1/4 cup chili sauce
  • 2 tablespoons canola oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon hot pepper sauce
  • 1/8 teaspoon liquid smoke, optional
  • 3/4 pound beef top sirloin steak (1 inch thick)
  1. In a small bowl, combine the beer, onion, chili sauce, oil, soy sauce, mustard, garlic, pepper sauce and, if desired, Liquid Smoke. Pour 1 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade. Yield: 2 servings.
Originally published as Grilled Sirloin Steak in Cooking for 2 Spring 2009, p60

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saslomski User ID: 1436710 179100
Reviewed Jun. 16, 2011

"For medium rare steak the temperature should read 125 degrees, not 145 degrees."

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