Tangy Grilled Beef

Sirloin steak is a treat any night, but when you serve it with this
simple to make sauce, steak night becomes really special!

Tangy Grilled Beef
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 10 min.

1 can (10 3/4 ounces) Campbell's(R) Condensed Tomato Soup (Regular,
Healthy Request(R) or 25% Less Sodium)
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-pound boneless beef sirloin steak, 3/4-inch thick

Directions:
Stir the soup, sugar, lemon juice, oil, Worcestershire, garlic powder
and thyme in a medium bowl.
Lightly oil the grill rack and heat the grill to medium. Grill the steak
for 10 minutes for medium-rare or to desired doneness, turning the steak
over once halfway through cooking and brushing often with the soup mixture.
Heat the remaining soup mixture in a 1-quart saucepan over medium-high
heat to a boil. Slice the steak and serve with the soup mixture.
 Tip : When you remove the steak from the grill, let it stand for a few
minutes before slicing. This "rest" time lets the juices distribute
evenly throughout the meat, so they don't all run out when you slice it.
Serves 6.

Kitchen Clip:
Serve the steak with grilled or roasted potato wedges or your favorite
potato salad. A tossed green salad will complete the meal.
Received on Fri Jul 3 09:25:31 2009