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Jerk-Spiced Beef Sirloin

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

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Prep Time:
10 Min
Cook Time:
40 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
  • 1/4 cup olive oil
  • 3 tablespoons Jamaican jerk seasoning
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 3 pounds boneless beef top loin or beef sirloin steak
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh cilantro leaves

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 343 | Total Fat: 22.1g | Cholesterol: 102mg

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