Broiled Sirloin

Name: Broiled Sirloin
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps butter, melted; 59 milliliters canola oil; 1 teaspoons celery salt; 1 teaspoon dried thyme; 1 teaspoon garlic salt; 118 milliliters lemon juice; 1 medium onion, chopped; 1 teaspoon dried oregano; 1 teaspoons pepper; 1 kgs beef top sirloin or round steaks (about 1 inch thick)

You can never have too many main course recipes, so give Broiled Sirloin a try. This gluten free recipe serves 10. One serving contains 268 calories, 31g of protein, and 14g of fat. This recipe from Taste of Home requires round steaks, lemon juice, pepper, and onion. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

With a meat fork, pierce holes in both sides of steaks.

Ingredients you will need

Steak

Meat

Place in a large resealable bag.

Add the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper. Seal bag and turn to coat; refrigerate for 6 hours or overnight.

Ingredients you will need

Salt And Pepper

Garlic Salt

Lemon Juice

Oregano

Celery

Onion

Thyme

Cooking Oil

Drain and discard marinade. Broil steaks 6 in. from the heat for 8 minutes.

Ingredients you will need

Marinade

Steak

Brush with butter and turn. Broil 6 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Butter

Meat

Equipment you will use

Kitchen Thermometer

Equipment

Kitchen Thermometer

Ingredients

Servings:

2Tbsps

butter, melted 59milliliters

canola oil 1teaspoons

celery salt 1teaspoon

dried thyme 1teaspoon

garlic salt 118milliliters

lemon juice 1medium

onion, chopped 1teaspoon

dried oregano 1teaspoons

pepper 1kgs

beef top sirloin or round steaks (about 1 inch thick)

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Sirloin Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Joseph Phelps Pastorale Vineyard Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 50 dollars.