Recipe #446
Top Sirloin Butt with Lemon and Dried Tomatoes
| Preparation: | 30 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 15 min |
| Total: | 1 h 45 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 4 top sirloin butt steaks, 5 to 6 oz (150 to 180 g) chacun
- Marinade
- 1/4 cup (60 mL) extra virgin olive oil
- 1 Tbsp. (15 mL) celery seeds
- 2 cloves garlic, chopped
- 4 dried tomatoes, chopped
- 1 lemon, zest and juice
- 1 Tbsp. (15 mL) Dijon mustard
- 1 Tbsp. (15 mL) liquid honey
- Salt and pepper to taste
Preparation
In a glass bowl, mix all marinade ingredients. Reserve about half.
Put top sirloin butt steaks in the marinade and coat well. Cover and marinate in the refrigerator about 1 hour.
Preheat the barbecue to medium.
Remove top sirloin butt steaks from the marinade and drain well.
Cook top sirloin butt steaks 3 to 4 minutes per side, to taste.
Heat reserved marinade and simmer 2 minutes.
Pour the hot marinade over the top sirloin butt steaks.
Suggestion
Before using dried tomatoes, soften in boiling water about ten minutes, drain and chop.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Tarragon-Top Sirloin Steak
- Grilled Top Sirloin Steaks with Pepper Salsa
- Linguine with Scallops and Dried Tomatoes
- Angus Top Sirloin Beef stuffed with Portabella and Dried Tomatoes
- Boneless top sirloin butt steak
- Beef hamburger with sun-dried tomatoes and lemon
- Veal Roast with Dried Tomatoes
- Top Sirloin Steaks with Oyster Mushrooms and Horseradish
- Top Sirloin Steaks with Coriander and Green Pepper Butter
- Beef Top Sirloin Steaks Stuffed with Portabella Mushrooms and Sun-Dried Tomatoes
Boneless top sirloin butt steak
You like this recipe?
Please comment it with your account