Sunday Dinner Recipe: Jamaican Jerk-Spiced Beef Sirloin

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Fire up the grill…you are going to love the big, bold flavor of this sirloin steak that is marinated in a mixture of garlic, olive oil, Jamaican jerk seasoning and balsamic vinegar. It’s simple, delicious and guaranteed to be a hit!

What You’ll Need

2 cups Swanson® Beef Stock or Swanson® Beef Broth
1/4 cup olive oil
3 cloves garlic, minced
3 tablespoons Jamaican jerk seasoning
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 boneless beef sirloin steak, 1 1/2-inches thick (about 2 1/2 pounds)
1 tablespoon lemon juice
1 tablespoon chopped cilantro

How to Make It

1 Stir the stock, oil, garlic, jerk seasoning, vinegar, salt and black pepper in a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 8 hours, turning the beef over a few times during the marinating time.

2 Lightly oil the grill rack and heat the grill to medium. Remove the beef from the marinade and pour the marinade into a 1-quart saucepan.

3 Grill the beef for 25 minutes for medium-rare or until desired doneness, turning the beef over once halfway through the grilling time.

4 Heat the marinade over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes. Stir in the lemon juice and cilantro. Serve with the beef.

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SOURCE: Campbell’s Kitchen

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