Recipe Exchange Newsletter
Easy recipes using everyday ingredients.

To Print out only the recipe highlight it with your mouse, right click on the highlighted recipe.  Choose the option PRINT. Change the Print Range from ALL to SELECTION. Press the PRINT button on the screen.

Outfit your kitchen with the best... Shop Chefs Corner

Marinated Sirloin Steak
This recipe appeared in the Chicago Tribune many, many years ago. My
husband and I LOVE it!

1/3 cup vegetable oil
1/2 cup red wine vinegar
1/2 cup soy sauce
1 small onion, minced (about 1/4 cup)
1 tbsp Dijon mustard
1/4 tsp each dried oregano, basil and thyme
1 large, or 2 medium, sirloin steaks 3/4-1" thick, (about 2 lbs total)

Combine all ingredients, except steak, in a shallow glass dish large enough for the steak to lie flat. Mix well. Add steak, turning to coat both sides. Cover with plastic wrap. Refrigerate at least 4 hours or overnight. Turn steak once or twice during marinating time. Remove steak from refrigerator 30 minutes before cooking. Grill or broil 6" from heat source. Do not pierce with fork during cooking. Turn with tongs.

Note: Steak will look very brown from the marinade but make no mistake, it is not cooked until you grill it.

Return to April 2007 Recipe Index
Return to Home Page