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Sirloin on the Grill

Marinated in onions, beer, mustard and chili sauce, this moist and tender beef boasts a wonderful grilled flavor. Debbi Jahaaski of San Diego, California shares this sure-fire recipe.
  • Total Time
    Prep: 15 min. + marinating Grill: 15 min.
  • Makes
    2 servings

Ingredients

  • 3/4 cup beer or nonalcoholic beer
  • 1 small onion, chopped
  • 1/4 cup chili sauce
  • 2 tablespoons canola oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon hot pepper sauce
  • 1/8 teaspoon liquid smoke, optional
  • 3/4 pound beef top sirloin steak (1 inch thick)

Directions

  • In a small bowl, combine the beer, onion, chili sauce, oil, soy sauce, mustard, garlic, pepper sauce and, if desired, Liquid Smoke. Pour 1 cup marinade into a shallow dish; add the beef and turn to coat. Cover; refrigerate for at least 2 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for basting.
  • Drain and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.
Nutrition Facts
5 ounces cooked beef (calculated without Liquid Smoke): 263 calories, 12g fat (4g saturated fat), 94mg cholesterol, 284mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat.

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Reviews

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  • saslomski
    Jun 16, 2011

    For medium rare steak the temperature should read 125 degrees, not 145 degrees.