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Tangy Grilled Beef

Tangy Grilled Beef

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Campbell's Kitchen

Worcestershire, lemon, brown sugar, garlic and tomato combine for a steak sauce with lots of punch, perfect for a grilled sirloin steak.

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Original recipe yields 6 servings



  1. Stir the soup, 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 until desired doneness, turning the steak over halfway through cooking and brushing it often with some of the soup mixture. Let it stand for 10 minutes before slicing.
  3. Pour the remaining soup mixture into a 1-quart saucepan. Heat over medium-high heat to a boil. Serve the sauce with the steak.
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Used 1 TBS minced garlic, doubled lemon juice, worcestershire sauce and olive oil and added 1/2 tsp dry mustard. Served over a bed of steamed spinach and topped with the sauce and sauted veggies (mushrooms, bell peppers and onions) on the side served twice baked mashed potatoes. So, so good and so easy. Most of the prep was done ahead.

treva gordon

I followed this recipe precisely, except that I added a lot more worchestershire sauce and brown sugar, because I wanted a really strong flavor. I cooked my steaks over the stove with diced onion and green pepper, and poured the sauce over it as it cooked. the steak was flavorful and juicy, def. a favorite at our house now.


All I can say is "Oh My God!!" This is absolutely outstanding. I changed only one thing, because I didn't have fresh thyme leaves, I used a 1/2 teaspoon of dried thyme and it came out wonderful. I'm a man and I love cooking for my wife and 5 kids. Everyone raved about this. Thanks for a very different, but creative recipe!! Will make this a weekly steak dish.