A mild marinade prepared with lemon juice, thyme and oregano seasons this steak from Sue Ross of Casa Grande, Arizona. It feeds a family of four with lots left over to enjoy in satisfying second-day dishes later in the week.
Total TimePrep: 10 min. + marinating Broil: 15 min.
- 3 pounds beef top sirloin or round steaks (about 1 inch thick)
- 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
- 2 tablespoons butter, melted
- With a meat fork, pierce holes in both sides of steaks. Place in a large resealable bag. Add the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
- Drain and discard marinade. Broil steaks 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 thermometer should read 145°; medium, 160°; well-done, 170°).
Nutrition Facts4 ounce-weight: 249 calories, 13g fat (4g saturated fat), 61mg cholesterol, 313mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 29g protein.
Originally published as Broiled Sirloin in Quick Cooking November/December 1999
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