Prep Time: 15 min.
Grill Time: 10 min.
1 can (10 3/4 ounces) condensed tomato soup
2 tablespoons packed brown sugar
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon dried thyme leaves, crushed
1 boneless beef sirloin steak, 3/4-inch thick (about 1 1/2 pounds)
1. Stir the soup, brown sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.
2. Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium-rare or to desired doneness, turning the steak over once halfway through grilling and brushing often with the soup mixture.
3. Heat the remaining soup mixture in a 1-quart saucepan over medium-high heat to a boil. Slice the steak and serve with the soup mixture.
Recipe Note: When you remove the steak from the grill, let it stand for a few minutes before slicing. This "rest" time lets the juices distribute evenly throughout the meat, so they don't all run out when you slice it.
Makes: 6 servings.
Other great cuts of beef you can use in this recipe include strip steaks, tri-tip and flank steak.
No comments:
Post a Comment