- 2 teaspoons grated lemon peel
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 4 boneless beef top sirloin steaks (about 2 pounds and 1 inch thick)
- In a small bowl, combine the lemon peel, garlic, thyme, salt and pepper. Set aside 1 tablespoon seasoning mixture for steaks. In a small saucepan, melt butter; stir in lemon juice and remaining seasoning mixture. Set aside and keep warm.
- Rub steaks with reserved seasoning mixture. Grill steaks, uncovered, over medium heat for 8-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with reserved butter sauce. Yield: 4 servings.
Originally published as Thyme Lemon Sirloins in Taste of Home February/March 2004
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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