Once you taste this delectable steak - a cookout favorite for my family - you'll think of it time and time again. The marinade gives it savory seasoning, plus it tenderizes the meat.
-Diann Mallehan, Grand Rapids, Michigan
Recommended:
32 Super Steak Recipes
VERIFIED BY Taste of Home Test Kitchen
- 1 cup soy sauce
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 4 garlic cloves, chopped
- 1 tablespoon pepper
- 1 tablespoon ground ginger
- 1 tablespoon honey
- 1 beef top sirloin steak (about 3 pounds and 2 inches thick)
- In a large resealable plastic bag, combine the first seven ingredients; add beef. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.
- Drain and discard the marinade. Prepare grill for indirect heat. Grill steak, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 8 servings.
Originally published as Grilled Sirloin Steak in Taste of Home
August/September 2002, p33
Reviews forGrilled Sirloin Steak
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MY REVIEW
Reviewed Dec. 27, 2013
"Couldn't taste the marinade on this, but the cook on it was beautiful. We had a nice smoke ring and the tenderness was spot on. I'll have to amp up the marinade next time."
MY REVIEW
Reviewed May. 25, 2013
"I felt the marinade overpowered the steak."
MY REVIEW
Reviewed Apr. 17, 2013
"Excellent recipe. This is my go to marinade for steak and chuck roast."
