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
- 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)
- 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
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Sirloin on the Grill
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 16, 2011
"For medium rare steak the temperature should read 125 degrees, not 145 degrees."