Serve this succulent beef with fluffy mashed potatoes, fresh greens and crusty bread—it's a meal fit for company!—Sue Ross, Casa Grande, Arizona
Total TimePrep/Total Time: 25 min.
- 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
- 3 pounds beef top sirloin or round steak (about 1 inch thick)
- 2 tablespoons butter, melted
- In a shallow dish, combine the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper; add beef and turn to coat. Cover; refrigerate for 6 hours or overnight.
- Drain and discard marinade. Broil steak 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 135°; medium, 140°; medium-well, 145°). May be frozen up to 3 months.