Source: Campbell's Recipes

Jerk-Spiced Beef Sirloin
Look in the spice aisle for Jamaican jerk seasoning that's used to give this succulent beef steak great flavor without a lot of work.
Rating:
Serves: 12 servings
Prep Time: 10 minutes
Cook Time: 28 minutes

 

 
Swanson® Beef Stock or 2 cups Swanson® Beef Broth
1/4 cup olive oil
3 tablespoons Jamaican jerk seasoning
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 boneless beef top loin or beef sirloin steak, 2-inches thick (about 3 pounds)
1 tablespoon lemon juice
1 tablespoon chopped fresh cilantro leaves




Stir the broth, oil, seasoning, vinegar and garlic in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the steak and turn to coat. Cover the dish or seal the bag and refrigerate for 8 hours, turning the steak over a few times during marinating.
Lightly oil the grill rack and heat the grill to medium. Remove the steak from the marinade and pour the marinade into 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. Cover and keep warm.
Grill the steak for 28 minutes for medium-rare or to desired doneness, turning once during grilling. Slice the steak and serve with the lemon-cilantro mixture.
Make-Ahead: Marinate the steak and refrigerate for up to 24 hours. When ready to serve, prepare as directed above.


Notes:
Nutritional Values per Serving using Swanson Beef Stock: Calories 178, Total Fat 9g, Saturated Fat 2g, Cholesterol 59mg, Sodium 459mg, Total Carbohydrate 1g, Dietary Fiber 0g, Protein 21g, Vitamin A 1%DV, Vitamin C 1%DV, Calcium 1%DV, Iron 13%DV

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