Sirloin Broil

Name: Sirloin Broil
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 steak (about 1 inch thick)

The recipe Sirloin Broil can be made in about 25 minutes. One portion of this dish contains approximately 31g of protein, 13g of fat, and a total of 251 calories. This recipe serves 10. It works well as a main course. This recipe from Taste of Home requires lemon juice, pepper, celery salt, and round steak. It is a good option if you're following a gluten free diet. If you like this recipe, take a look at these similar recipes: London Broil, London Broil, and London Broil.

Instructions

In a large resealable bag, combine the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper; add beef. 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

Beef

Cooking Oil

Drain and discard marinade. Broil steak 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°). May be frozen up to 3 months.

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 steak (about 1 inch thick)

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Sirloin Steak. 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. You could try Brooks Willamette Valley Pinot Noir. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 25 dollars per bottle.

Brooks Willamette Valley Pinot Noir

A beautiful perfumed nose of rich cherry jam, Thanksgiving cranberries with grated orange peel, morel mushrooms and black truffle. A wonderful high note of black tea, leather and potpourri. The wine is so luscious in the mouth, coating the palate with rich, dark cherry, warm raspberry, red currant and black plum. There is a wonderful earthiness of portabella mushrooms on the grill, roasted vegetables, bacon fat and smoked meats. This Pinotfinishes with ripe fruit, earth and complexity and a hint of tomato leaf and earthiness. Just delicious!