Jerk-Spiced Beef Sirloin

Grilled steak and summertime go hand in hand, but the delicious
jerk-seasoned marinade in this recipe takes steak to a new and delicious
level!

Jerk-Spiced Beef Sirloin
from Campbell's Kitchen

Marinating Time: 8 hr. Prep Time: 10 min. Cook Time: 40 min.

2 cups Swanson(R) Beef Stock
1/4 cup olive oil
3 tbsp. Jamaican jerk seasoning
2 tbsp. balsamic vinegar
3 cloves garlic, minced
1 boneless beef top loin or beef sirloin steak, 2-inches thick (about 3
pounds)
1 tbsp. lemon juice
1 tbsp. chopped fresh cilantro leaves

Directions:
Stir the stock, oil, seasoning, vinegar and garlic in a shallow,
nonmetallic dish or gallon size resealable plastic bag. Add the steak
and turn to coat. Cover the dish or seal the bag and refrigerate for 8
hours, turning the steak over a few times during 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,
turning once during grilling. Slice the steak and serve with the
lemon-cilantro sauce.
 Tip : Marinate the steak and refrigerate for up to 24 hours. When ready
to serve, prepare as directed above. Serves 12.

Kitchen Clip:
Serve with corn on the cob and grilled vegetables. For dessert, serve
your favorite Pepperidge Farm(R) cake.
Received on Wed Jul 29 12:55:56 2009