Citrus Sirloin Steak Recipe
Citrus Sirloin Steak Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The mild citrus flavor of Carol Towey's marinade offers a nice change of pace from usual steak seasonings. "It's easy to prepare the steak the night before, then throw it on the grill before dinner," says the Pasadena, California cook.
Recommended: 32 Super Steak Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 20 min.

Ingredients

  • 2 medium unpeeled lemons, quartered
  • 1 medium unpeeled orange, quartered
  • 1/2 cup vegetable oil
  • 1 garlic clove, minced
  • 1 beef top sirloin steak (about 2-1/2 pounds and about 1-3/4 inches thick)

Directions

In a skillet, cook the lemon and orange wedges in oil over medium heat for 10-15 minutes, stirring often. Add garlic; cook and stir 1-2 minutes longer. Place steak in a shallow glass baking dish; pierce meat every inch with a fork. Pour citrus mixture over meat; turn to coat. Cover and refrigerate overnight, turning three or four times.
Drain and discard marinade. On a covered grill over medium-hot heat, cook steak for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6-8 servings.
Originally published as Citrus Sirloin Steak in Quick Cooking May/June 1998, p19

  • 2 medium unpeeled lemons, quartered
  • 1 medium unpeeled orange, quartered
  • 1/2 cup vegetable oil
  • 1 garlic clove, minced
  • 1 beef top sirloin steak (about 2-1/2 pounds and about 1-3/4 inches thick)
  1. In a skillet, cook the lemon and orange wedges in oil over medium heat for 10-15 minutes, stirring often. Add garlic; cook and stir 1-2 minutes longer. Place steak in a shallow glass baking dish; pierce meat every inch with a fork. Pour citrus mixture over meat; turn to coat. Cover and refrigerate overnight, turning three or four times.
  2. Drain and discard marinade. On a covered grill over medium-hot heat, cook steak for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6-8 servings.
Originally published as Citrus Sirloin Steak in Quick Cooking May/June 1998, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCitrus Sirloin Steak

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review