Best Marinated Sirloin Steak Recipes

MARINATED SIRLOIN STEAK

Steps:

• Place steak in a shallow dish. Combine the remaining ingredients; pour over the meat. Turn to coat; cover and refrigerate overnight. , Remove meat; discard marinade. Grill, uncovered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

COLA MARINATED SIRLOIN STEAK

Steps:

• Whisk together cola, soy sauce, Dijon mustard, horseradish, garlic, and black pepper in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
• Preheat the grill to 400 degrees F (200 degrees C).
• Remove steak from resealable bag and discard remaining marinade.
• Cook steak on the preheated grill to desired doneness, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

GRILLED MARINATED SIRLOIN STEAK

Steps:

• In a shallow dish, combine the first six ingredients. Add steak and turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally., Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

ITALIAN MARINATED SIRLOIN STEAK

Steps:

• Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
• Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
• Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.

EASY MARINATED SIRLOIN STEAK

Steps:

• In a shallow dish, combine the apple juice, soy sauce, oil and seasonings. Add the beef and turn to coat. Cover; refrigerate for at least 1 hour., Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). To serve, thinly slice against the grain.

MARINATED SIRLOIN STEAK

Steps:

• In a large resealable bag, combine lemon-lime soda, olive oil, soy sauce, lemon juice, garlic powder, and horseradish. Add steak and turn to coat. Seal and refrigerate for 8 hours or overnight.
• Drain and discard marinade. Grill steaks, covered, over medium heat for 4-6 minutes on each side.

MARINATED SIRLOIN STEAK

Steps:

• 1. Place the steak in a large resealable container. In large bowl, add all remaining ingredients. Pour marinade over steak and seal container. Place in refrigerator. Let marinade for at least 4 hours or overnight.
• 2. Remove the steak and discard the marinade. Grill, or broil, uncovered over medium high heat until your desired tenderness. 7 points per serving

MARINATED SIRLOIN STEAK

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add steak and turn to coat. Seal and refrigerate 8 hours or overnight, turning occasionally.
• Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
• Note: I usually baste the steak with the marinade for the first turns to really get the flavors into the meat and then discard it while it finishes cooking.

FLAVORFUL MARINATED SIRLOIN STEAK

Steps:

• In a small bowl, combine the first 8 ingredients. Pour 1/4 cup into shallow dish; add steak and turn to coat. Cover; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.

MARINATED GRILLED SIRLOIN STEAK

Steps:

• Combine the marinade ingredients in a freezer bag. Shake well and add the steaks. It is good to double bag and place in refrigerator for 1 hour before grilling. Grill the steaks 5 minutes per side on medium high heat. Enjoy.

COLA MARINATED SIRLOIN STEAK

Steps:

• 1. Whisk together cola, soy sauce, Dijon mustard, horseradish, garlic, and black pepper in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
• 2. Preheat the grill to 400 degrees F (200 degrees C).
• 3. Remove steak from resealable bag and discard remaining marinade.
• 4. Cook steak on the preheated grill to desired doneness, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

LIME-GARLIC MARINATED SIRLOIN STEAK

Steps:

• 1. Combine the garlic and 1/2 cup oil in a sauté pan and bring to a simmer. Gently cook for about 4 minutes, being careful not to let the garlic brown. Add the red pepper flakes and remove from the pan from the heat. Allow the mixture to cool for 1 minute, then add the lime juice and bring back to a simmer. Once a simmer is reached, remove the pan from the heat and pour the contents into a wide, shallow bowl to cool. Once the mixture is cool, stir in the coriander, cumin, cilantro, salt and pepper. Combine the steak and the cooled marinade in a zip-sealed bag large enough to hold the meat flat. Marinate in refrigerator for at least for one hour but no more than four hours, turning the bag every 30 minutes or so. 2. Preheat the grill to high heat. Remove the meat from the marinade and discard any solids that may be clinging to the meat and pat the meat dry with paper towels. Use clean hands or a brush to lightly oil the meat, then season it with salt and pepper on both sides. Grill it over high heat for 3 minutes or until charred, then turn with tongs and grill the other side, 3 minutes for medium-rare, 5 minutes for medium, 7 minutes for well-done. Remove the steak from the grill and let rest for 5 minutes before slicing and serving. Serves 4.