TANGY GRILLED BEEF

TANGY GRILLED BEEF

“Worcestershire, lemon, brown sugar, garlic and tomato combined for a steak sauce with lots of punch, perfect for a grilled sirloin steak.”

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1 (10.75-oz.) can condensed tomato soup
2 Tbsp. packed brown sugar
2 Tbsp, lemon juice
2 Tbsp. vegetable oil
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
¼ tsp. dried thyme leaves
1-½ lbs. boneless beef sirloin steak, ¾-inch thick


1. Stir the soup, sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.

2. Lightly oil the grill rack and the heat grill to medium. Grill the steak for 10 minutes for medium-rare or until desired doneness, turning the steak over halfway through cooking and brushing it often with some of the soup mixture. Let it stand for 10 minutes before slicing.

3. Pour the remaining soup mixture into a 1-quart saucepan. Heat over medium-high heat to a boil. Serve the sauce with the steak.


Yield: 6 servings.