Sirloin steaks were on top of my list when I used to be a meat cutter. This sirloin steak recipe serves six.
6 tablespoons soy sauce
4-1/2 teaspoons brown sugar
4-1/2 teaspoons olive oil
4 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 pounds beef top sirloin steak
- In small bowl, combine soy sauce, brown sugar, olive oil, garlic cloves, cumin, and coriander to make a marinade. Pour one-fourth of the marinade into a large resealable plastic bag; add steak. [or use a marinade container] Seal bag and turn to coat; refrigerate for 8 hours – overnight. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade from steak. Using tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium-hot heat or broil 4-inches from heat for 5-6 minutes on each side or until meat reaches desired doneness. For medium-rare, meat thermometer should read 145°F; for medium, 160°F; and well-done, 170°F, basting occasionally with reserved marinade.
Serve with side dishes of your choice, see list at Recipe Index.