Pace® Sirloin Steak Ole

Pace® Sirloin Steak Ole

Campbell's Kitchen 0

"Lean, succulent beef steak grills to tenderness when basted and served with Pace® Picante Sauce."

Ingredients 35 m {{adjustedServings}} servings 197 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Lightly oil the grill rack and heat the grill to medium. Grill the steak for 20 minutes for medium-rare or to desired doneness, turning the steak over halfway through cooking and brushing often with 1 cup picante sauce.
  2. Let stand for 10 minutes before slicing. Serve with additional picante sauce.
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  • Serving Suggestion: Serve with baked potatoes with light sour cream and chopped chives, and a green salad with a bit of crumbled blue cheese and walnuts. For dessert serve light chocolate ice cream sprinkled with crumbled lowfat chocolate sandwich cookies.
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Reviews 5

  1. 7 Ratings


I have no idea if the steak was so good from the picante or the cooking but this was SO tender. Cooked sirloin on the grill- low heat to sear and then indirect heat for about 25 minutes- SO tender. Used about 8 oz of the hot picante!


Take this over the top and marinate your beef steak or boneless skinless chicken breasts in a mixture of 1 cup Pace, 1/4 cup canola oil, juice of one lime and a minced garlic clove. I take my chicken out the day before and put in a ziploc with the marinade. As it defrosts in the frig it takes on the flavor. Grill the chicken, slice thinly and serve with fresh flour tortillas and sauteed crisp tender bell pepper and onions. Home made fajitas.....yummy and serve with some Mexican or Spanish rice, sour cream and pico de gallo. Borracho beans also make a great side dish. I got the marinade recipe from a Pace magazine advertisement and the rest of the meal after eating at some great Tex-Mex restaurants in Colorado. The marinade tenderizes the meat due to the acid in the tomato and lime. Don't skip the oil, your chicken will turn out dry. Enjoy!

Dawn Marie Downour

I was not feeling well this morning, so I threw this with a drained can of kernel corn into the crockpot for the family. It shredded wonderfully. They ended up spooning this into tortillas. It was awesome with a little sprinkle of cheddar and some lettuce they found in the frig.