Barbecued Sirloin Steak
Total time: 30 minutes
We get a cut called a 'faux filet' - I have no idea why it's called that... I think it would be the equivalent of a sirloin, but use any steak suitable for your budget and for grilling. If you slice the steak, at an angle, even a tougher cut is delicious - besides, they usually have more flavor!
Ingredients:
- 1 sirloin or top round (suitable for grilling), 340gr, 12oz
- 2 tbs ketchup, 30gr, 1oz
- 1 tbs Worcestershire sauce, 17gr, .6oz
- 1 tbs balsamic vinegar, 16gr, .56oz
- 1/2 tsp garlic powder, 1.25gr, .05oz
- 1 tsp dried oregano
- 2 tbs olive oil, 27gr, .95oz
Instructions:
- Combine ketchup, Worcestershire, vinegar, oil, garlic and oregano. Spoon on both sides if steak and allow to marinate for 15 - 30 minutes.
- Cook steak on barbecue grill over direct heat for 5 - 9 minutes per side - or until done - 140 F for rare. Use thumb test, meat thermometer or, as last resort, by slicing into center and looking.
- When done, remove from heat and let rest for 5 minutes.
- Slice at an angle about 1/2 inch thick (1.25cm) and serve.
Note: Can be cooked under broiler - start with 7 minutes a side.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1139 / 569 Total Carbohydrates: 14 / 7 Dietary Fiber: .5 / .25 Total Fat: 90 / 45 Saturated Fat: 28 / 14 Cholesterol: 224 / 112 Protein: 68 / 34 Calcium: 110 / 55 Sodium: 675 / 337.5 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
