Grilled Marinated Sirloin Steak Recipes

Steps:

• In a blender, combine the honey, soy sauce, oil, vinegar, garlic and pepper; cover and process until blended. Pour 1/3 cup marinade into a large resealable plastic bag; add steaks and onions. Seal bag and turn to coat; refrigerate for at least 1-2 hours. Cover and refrigerate remaining marinade for basting.
• Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade.

Steps:

• In a small bowl, combine the first 10 ingredients. Pour half of the marinade into a large bowl. Add steak; turn to coat. Cover and refrigerate for up to 4 hours. Cover and refrigerate remaining marinade for basting., Lightly oil the grill rack. 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°). Baste with reserved marinade during the last 2 minutes of cooking.

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°).

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.

Steps:

• Trim the steak of excess fat and rub with garlic and pepper. Place the steak into a glass baking dish and pour over the vinegar. Marinate the steak for 20 to 30 minutes, turning the steak every 10 minutes. Remove the steak from the marinade and pat dry with a paper towel. Grill or broil steak to desired degree of doneness. Pour the marinade into a saucepan and simmer over medium-high heat until the liquid is syrupy. Add 2 tablespoons of cold butter to the syrup and swirl to melt the butter. Slice the steak across the grain in thin slices and serve with the balsamic sauce.

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Steps:

• Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.
• Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see grilling procedure.
• Discard marinade and pat steaks dry.
• Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.

Steps:

• Place steaks in a plastic Ziplock bag, or plastic container.
• In a small bowl, whisk together all the remaining ingredients. Pour over steaks; turn to coat evenly.
• Chill for at least 6 hours; turning occasionally to redistribute marinade.
• After marinating, heat grill on med-high.
• Remove steaks from marinade and place on hot grill (discard the marinade). Grill for about 4 minutes on each side or to desired doneness.

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.