Jerk-Spiced Beef Sirloin

Jerk-Spiced Beef Sirloin

Campbell's Kitchen 0

"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

Serving size has been adjusted!

Original recipe yields 12 servings



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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  • Prep

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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.
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  • 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


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 beef broth, because that's what I had. I used 2 whole cloves of garlic, instead of the 1 1/2 cloves that it says when you halve the recipe to 6 servings. I let it marinade for about half an hour at room temperature, and pan-seared the steaks. After I took the steaks out to rest, I deglazed the pan with the boiling marinade which helped to reduce it quickly to the consistency I was looking for (a thick sauce that is the consistency of honey). I added in about 2 tbs of brown sugar because the acidity and salt levels seemed a bit too much for me when I tasted the sauce. This did the trick! It was delicious, and DH and I were both licking the sauce from the plates! This would be excellent on chicken and pork, as well. It's going in our "family favorite" file!


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 used two tablespoons of Grace brand jerk seasoning (the hot version) and one tablespoon of World Harbors brand jerk marinade in my mix. It ended up with enough just enough heat for the fan of something different, but not obnoxiously hot. I put mine on white rice with a side of black beans that were cooked with ham hocks. Excellent dish!


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.