Jerk-Spiced Beef Sirloin

Jerk-Spiced Beef Sirloin

4

"Succulent beef sirloin steak comes from the grill hot 'n' juicy with a Jamaican jerk basting sauce boosted with Swanson® Beef Broth."

Ingredients

50 m {{adjustedServings}} servings 343 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 551 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Stir the broth, oil, seasoning, vinegar and garlic in a 2-quart shallow, nonmetallic dish or resealable gallon-size plastic bag. Add the steak and turn it over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate it for 8 hours, turning the steak over a few times while it's marinating.
  2. Lightly oil the grill rack and heat the grill to medium. Remove the steak from the marinade and pour the marinade in a 1-quart saucepan.
  3. 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. Keep warm.
  4. Grill the steak for 28 minutes for medium-rare or to desired doneness. Let stand for 10 minutes before slicing. Serve the lemon-cilantro sauce with the steak.

Footnotes

  • Make Ahead: Marinate the steak as directed in step 1 and refrigerate for up to 24 hours. When ready to serve, roast the steak and prepare the sauce as directed in steps 2, 3, and 4.
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Reviews

4
  1. 6 Ratings

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This was very good. I halved the recipe to cook 1# of boneless sirloin steaks for two of us, mainly because I like a lot of sauce! I used chicken broth made from bouillon instead of canned bee...

I followed the recipe almost exactly and this came out fantastic. I cooked over charcoal at medium heat... Make sure you don't overcook sirloin. When serving, cut across the grain. Also, I us...

Good flavor but could have used a little more heat. I cut this in half because it made a lot of marinade. If I were to make this again, I would reduce the oil to 2 tablespoons.