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
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VERIFIED BY Taste of Home Test Kitchen
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- 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 Nov. 1, 2017
"We had this delicious steak tonight and give it thumbs up all the way. I marinated the steak for 3 hours with no changes to the recipe. It was absolutely delicious. The combination of flavors gave the steak a succulent taste. We will be using this delicious marinade again. I highly recommend this recipe.
Volunteer Field Editor"MY REVIEW
Reviewed Sep. 21, 2017
"This was excellent. I did however reduce the amount of ginger and pepper to 1/2 tablespoon each. it just seemed like too much."
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."
