Grilled Thai Sirloin with Tangy Lime Sauce

Grilled Thai Sirloin with Tangy Lime Sauce

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 4

    • Ingredients

  • 1 1/4 lbsboneless beef top sirloin steaks, well trimmed, cut 1 inch thick

    • Marinade:

  • 3tablespoonssoy sauce
  • 2teaspoonsolive oil
  • 1/2 teaspoonchili oil
  • 2tablespoons garlic powder or 2tablespoonsfresh garlic, crushed
  • 3/4 teaspoonpepper
  • 1/3 cilantro, finely chopped

    • Sauce:

  • 1tablespoonfresh lime juice
  • 1tablespoonsoy sauce
  • 1/2 teaspoonbrown sugar, packed
  • 1/4 teaspoonpepper

    • Garnishes:

  • to tastelime slice
  • to tastefresh cilantro leaves

    • Directions

  • In small bowl, combine 3 tablespoons soy sauce, olive oil and hot chili oil;whisk until blended.
  • In second small bowl, combine garlic powder and 3/4teaspoon pepper.
  • Place beef steak in large shallow dish.
  • Pour 1/2 of soy saucemixture over one side of steak; sprinkle with 1/2 of garlic powder mixture and1/2 of chopped cilantro.
  • Rub mixture firmly into beef.
  • Turn steak over andrepeat on second side. Cover and marinate in refrigerator 20 minutes.
  • Placesteak on grid over medium, ash-covered coals.
  • Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. When steak is almost done, insmall saucepan, combine sauce ingredients.
  • Place on grid near edge of grill toheat until hot. Carve steak crosswise into thin slices; arrange on heatedplatter.
  • Spoon sauce over beef; garnish with lime slices and cilantro sprigs.
  • Serve immediately.
  • Tip: To broil, place steak on rack in broiler pan so surface ofmeat is 3 to 4 inches from heat. Broil 16 to 21 minutes, turning once.

    • Reviews

  • “The flavor of these steaks is amazing!We grilled them, and I thought the sauce was just right. I will definitely save this in favorites cookbook.Thanks for posting a real treat.”

  • “I can’t believe this recipe hasn’t been rated, it is truly delicious. I doubled the marinade recipe to make sure I had enough for two large steaks. Since I doubled it I used 2 Tbs of fresh garlic and 2 Tbs of garlic powder. I also used 2 Tbs of dried cilantro since my fresh was no longer fresh. It smelled wonderful. The sauce needed a little adjusting. I tripled the sauce recipe and it was horrible at first taste. But I understood the flavor the chef was aiming for and I began adding more and more brown sugar. I suggest adding brown sugar until the sauce tastes good to you. At some point it will, the flavors will just click. (I would say how much I added, but I lost track with adding and tasting). This is a five star recipe though; my picky husband raved, and I loved it as well. I chilled the sauce and served it with hot, out of the broiler, steaks. A must try!”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST