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Nutrition Facts

Serving Size 1 (436g)

Recipe makes 4 servings

The following items or measurements are not included below:

red wine vinegar

Calories 963
Calories from Fat 619 (64%)
Amount Per Serving %DV
Total Fat 68.8g 105%
Saturated Fat 23.9g 119%
Monounsaturated Fat 33.4g
Polyunsaturated Fat 3.6g
Trans Fat 0.0g
Cholesterol 227mg 75%
Sodium 4204mg 175%
Potassium 1263mg 36%
Total Carbohydrate 11.3g 3%
Dietary Fiber 1.2g 4%
Sugars 5.6g
Protein 72.8g 145%

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Grilled Sirloin Steak

Recipe #36623 | 1 day | 1 day prep | add private note

By: Graybert
Aug 9, 2002

Got this from a taste of home magazine - yummy! Prep-time includes marinating time.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    In a large resealable plastic bag, combine the first seven ingredients; add beef.
  2. 2
    Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.
  3. 3
    Drain and discard the marinade.
  4. 4
    Grill steak, covered, over indirect medium heat for 1-1/2 to 2 hours, turning once, or until meat reaches desired doneness.

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Featured Reviews for This Recipe

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From: invictus

On Jul 5, 2009

This is fabulous! I only let it marinade a few hours and that was plenty. Everybody really enjoyed this and my son even ate me to give some of mine because he wanted more. Easy!

0 people found this review helpful

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    From: Julia Lynn

    On Apr 22, 2009

    This was really, really good! I usually use the same marinade but I decided to switch it up and I'm glad I did. When I was putting the pepper in it seemed like a lot, and it was, so I will cut that back next time. I too cut down cooking time to a few minutes on each side. I will use this recipe again and again!

    1 person found this review helpful

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    From: Hey Jude

    On Jun 13, 2004

    This was absolutely delicious but I have to knock it down a point because of step #4, where it says to grill the steak for 1 1/2-2 hours!!! We grilled our 2" sirloin for 15 minutes, each side, over medium hot heat, turning it occasionally and it came out perfectly medium/medium rare, which is how we like it. We let the fire flare up and sear the meat and then it settles down and roasts. It was great. Thanks for the marinade Graybert, we'll certainly be using that again!

    5 people found this review helpful

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  • From: CrystalB

    On Apr 19, 2005

    Yum! This marinade resulted in very tender, juicy and flavourful sirloin steak. Even my husband, who normally prefers steak rubs to marinades, loved it. I do agree with Hey Jude about the cooking time though!!

    2 people found this review helpful

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  • Read all 6 reviews

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