Tangy Grilled Beef

Labor Day is right around the corner, and nothing says picnic fun quite
like this recipe. Serve your perfectly grilled sirloin steak with a
sweet tomato dipping sauce that's sure to please young and old alike.

Tangy Grilled Beef
from Campbell's Kitchen

Prep Time: 15 min.
Grill Time: 10 min.

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular *or*
Healthy Request®)
2 tablespoons packed brown sugar
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon dried thyme leaves, crushed
1 boneless beef sirloin steak, 3/4-inch thick (about 1 1/2 pounds)

1. Stir the soup, brown 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 to desired doneness, turning the
steak over once halfway through grilling and brushing often with the
soup mixture.

3. 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.

/Recipe Note:/ 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.
Makes: 6 servings.

        Kitchen Clip
                              While you're grilling this great steak, toss some vegetables
with oil, salt and pepper, and grill them alongside the steak. Try
summer sweet corn, bell peppers, asparagus or zucchini.
Received on Fri Sep 3 14:49:02 2010