Grilled Sirloin Steaks Recipe

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Grilled Sirloin Steaks Recipe
Grilled Sirloin Steaks Recipe photo by Taste of Home
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Grilled Sirloin Steaks Recipe

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Our Test Kitchen treats these tender steaks to a buttery topping that’s mixed with garlic, parsley and cumin. Delicious!
Recommended: 32 Super Steak Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons prepared mustard
  • 1/4 teaspoon pepper
  • 4 boneless beef petite sirloin steaks (5 ounces each)
  • 1/4 cup butter, softened
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin

Directions

Combine mustard and pepper; rub over both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
In a small bowl, combine the butter, parsley, garlic and cumin. Serve with steaks. Yield: 4 servings.
Originally published as Grilled Sirloin Steaks in Simple & Delicious May/June 2008, p7

Nutritional Facts

1 each: 283 calories, 18g fat (10g saturated fat), 110mg cholesterol, 227mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 28g protein.

  • 2 tablespoons prepared mustard
  • 1/4 teaspoon pepper
  • 4 boneless beef petite sirloin steaks (5 ounces each)
  • 1/4 cup butter, softened
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  1. Combine mustard and pepper; rub over both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  2. In a small bowl, combine the butter, parsley, garlic and cumin. Serve with steaks. Yield: 4 servings.
Originally published as Grilled Sirloin Steaks in Simple & Delicious May/June 2008, p7

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pastoralb User ID: 1320887 87780
Reviewed May. 6, 2009

"We (eight of us) had these for lunch today. The vote was that it was different for a change and we all would prepare it again; but not frequently. Several of us thought that a pinch of horseradish would have added something to the butter 'saute'. Oh, we did double the recipie...four men and four women. Thanks for the many variants for beef! PastorB and friends."

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