Jerk-Spiced Beef Sirloin
Fire up the grill...you are going to love the big, bold flavor of this sirloin steak that is marinated in a mixture of garlic, olive oil, Jamaican jerk seasoning and balsamic vinegar. It's simple, delicious and guaranteed to be a hit!
Ingredients
2 cups Swanson® Beef Stock0.25 cup olive oil3 cloves garlic, minced3 tablespoons Jamaican jerk seasoning2 tablespoons balsamic vinegar0.5 teaspoon salt0.125 teaspoon black pepper1 boneless beef sirloin steak, 1 1/2-inches thick (about 2 1/2 pounds)1 tablespoon lemon juice1 tablespoon chopped cilantro
Instructions
Stir the stock, oil, garlic, jerk seasoning, vinegar, salt and black pepper in a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 8 hours, turning the beef over a few times during the marinating time.Lightly oil the grill rack and heat the grill to medium. Remove the beef from the marinade and pour the marinade into a 1-quart saucepan.Grill the beef for 25 minutes for medium-rare or until desired doneness, turning the beef over once halfway through the grilling time.Heat the marinade over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes. Stir in the lemon juice and cilantro. Serve with the beef.
Jerk-Spiced Beef Sirloin
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Fire up the grill...you are going to love the big, bold flavor of this sirloin steak that is marinated in a mixture of garlic, olive oil, Jamaican jerk seasoning and balsamic vinegar. It's simple, delicious and guaranteed to be a hit!
Ingredients
2 cups Swanson® Beef Stock0.25 cup olive oil3 cloves garlic, minced3 tablespoons Jamaican jerk seasoning2 tablespoons balsamic vinegar0.5 teaspoon salt0.125 teaspoon black pepper1 boneless beef sirloin steak, 1 1/2-inches thick (about 2 1/2 pounds)1 tablespoon lemon juice1 tablespoon chopped cilantro
Instructions
Stir the stock, oil, garlic, jerk seasoning, vinegar, salt and black pepper in a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 8 hours, turning the beef over a few times during the marinating time.Lightly oil the grill rack and heat the grill to medium. Remove the beef from the marinade and pour the marinade into a 1-quart saucepan.Grill the beef for 25 minutes for medium-rare or until desired doneness, turning the beef over once halfway through the grilling time.Heat the marinade over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes. Stir in the lemon juice and cilantro. Serve with the beef.
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