- 12
Ingredients
- 2 cups Swanson® Beef Broth or Swanson® Beef Stock
- 1/4 cup olive oil
- 3 tablespoons Jamaican jerk seasoning
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 boneless beef top loin or beef sirloin steak, 2-inches thick (about 3 pounds)
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh cilantro leaves
Preparation
Step 1
Stir the broth, oil, seasoning, vinegar and garlic in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the steak and turn to coat. Cover the dish or seal the bag and refrigerate for 8 hours, turning the steak over a few times during marinating.
Lightly oil the grill rack and heat the grill to medium. Remove the steak from the marinade and pour the marinade into a 1-quart saucepan.
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. Cover and keep warm.
Grill the steak for 28 minutes for medium-rare or to desired doneness, turning once during grilling. Slice the steak and serve with the lemon-cilantro mixture.
Make-Ahead: Marinate the steak and refrigerate for up to 24 hours. When ready to serve, prepare as directed above.