Tangy Grilled Beef

Enjoy a stress-free Labor Day when you serve this delicious sirloin
steak topped with a crowd-pleasing sauce.

Tangy Grilled Beef
from Campbell's Kitchen

Prep/Cook Time: 20 min. - Stand Time: 10 min.

1 can (10 3/4 oz.) Campbell's(R) Condensed Tomato Soup
2 tbsp. packed brown sugar
2 tbsp. lemon juice
2 tbsp. vegetable oil
1 tbsp. Worcestershire sauce
1 tsp. garlic powder
1/4 tsp. dried thyme leaves, crushed
1 1/2 lb. boneless beef sirloin steak, 3/4" thick

Directions:
1. Stir the soup, sugar, lemon juice, oil, Worcestershire, garlic powder
and thyme in a medium bowl.
2. Lightly oil the grill rack and heat the grill to medium. Grill the
steak for 10 minutes for medium-rare or until desired doneness, turning
the steak over halfway through cooking and brushing it often with some
of the soup mixture. Let it stand for 10 minutes before slicing.
3. Pour the remaining soup mixture into a 1-quart saucepan. Heat over
medium-high heat to a boil. Serve the sauce with the steak. Serves 6.

Kitchen Clip:
Serve with store-bought potato salad and marinated green beans to
complete the menu.
Received on Mon Sep 4 18:26:20 2006