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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."

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

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

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.

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.