Restaurant-Style Marinated Sirloin Steaks
Here's a marinade that adds flavor and tenderness to lean top sirloin.
- 1/2 cup balsamic vinegar
- 1/4 cup light soy sauce
- 2 tablespoons minced garlic
- 2 tablespoons honey
- 1 1/2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 1/2 cup very finely chopped onion (add coarsely chopped onion to small food processor, if you have one, and pulse until almost pureed)
- 1/4 teaspoon salt (optional)
- Pinch of cayenne red pepper
- 4 or 5 top sirloin individual steaks (about 5 ounces each), trimmed of visible fat
1. In an 8-cup measure, whisk together balsamic vinegar, soy sauce, garlic, honey, olive oil, pepper, Worcestershire, onion, salt (if desired), and cayenne.
2. Place steaks in a shallow glass dish and cover with the marinade. Turn to coat both sides well. Cover and marinate in refrigerator for up to two days.
3. Preheat grill to medium-high heat. Lightly coat the grill grate with canola cooking spray or oil. Add steaks and grill 5-7 minutes per side, depending on the thickness of the steak and the desired doneness. Throw away any leftover marinade (because it has raw meat juices in it).
Per serving (if 5 servings per recipe; assuming half of the marinade is absorbed into the steak): 245 calories, 32 g protein, 7.5 g carbohydrate, 9 g fat (2.8 g saturated fat), 87 mg cholesterol, 0.2 g fiber, 273 mg sodium. Calories from fat: 34%.
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Last Editorial Review: 2/14/2006