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Jerk-Spiced Beef Sirloin Recipe

   
 

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     Jerk-Spiced Beef Sirloin

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 cups Swanson® Beef Broth OR Swanson® 50% Less Sodium Beef Broth
1/4 cup olive oil
3 tbsp. Jamaican jerk seasoning
2 tbsp. balsamic vinegar
3 cloves garlic, minced
3 lb. boneless beef top loin OR beef sirloin steak, 2 inches thick
1 tbsp. lemon juice
1 tbsp. chopped fresh cilantro leaves
 

Instructions
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.
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. 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. 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.
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 and 3.


Originally Submitted
11/14/2010





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