Jerk-Spiced Beef Sirloin

Fire up the grill and celebrate the fourth in style with this succulent
steak served with a terrific lemon-cilantro sauce!

Jerk-Spiced Beef Sirloin
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 40 min.

2 cups Swanson(R) Beef Broth OR Swanson(R) 50% Less Sodium Beef Broth
1/4 cup olive oil
3 tbsp. Jamaican jerk seasoning
2 tbsp. balsamic vinegar
3 cloves garlic, minced
3 lb. boneless beef top loin OR beef sirloin steak, 2 inches thick
1 tbsp. lemon juice
1 tbsp. 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.
 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 and 3.

Kitchen Clip:
Jerk seasoning is widely available in the spice section of your grocery
store, and typically contains a combination of sweet and savory spices
such as cayenne and black peppers, salt, allspice and thyme. It can be
used to season beef, poultry, pork or fish.
Received on Fri Jul 4 11:39:32 2008