Jerk-Spiced Beef Sirloin

Balsamic vinegar and jerk seasoning provide high-powered flavors that
are the basis for both the marinade and sauce for this awesome take on
steak. Try it tonight!

Jerk-Spiced Beef Sirloin
from Campbell's Kitchen

Marinating Time: 8 hr.
Prep Time: 10 min.
Grill Time: 28 min.

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

1. 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.

2. 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.

3. 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.

4. 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.

Makes: 12 servings.

Kitchen Clip
                              Grilled vegetables make a perfect side dish for this dinner.
Thread chunks of a variety of vegetables, like zucchini, mushrooms, bell
pepper, and cherry tomatoes, onto skewers and cook alongside the steak.
Received on Fri Jun 4 14:59:53 2010