Broiled Sirloin Steaks

By Addie

“A butcher gave me great advice on cooking different types of meat," writes Karol Chandler-Ezell of Nacogdoches, Texas. "Marinating and broiling works really well on very lean cuts like this.” Karol suggests letting the steaks rest for a couple of minutes before serving to preserve moistness.

Ingredients

• 2 tablespoons lime juice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 4 beef top sirloin steaks (5 ounces each)
• 1 cup sliced fresh mushrooms

Preparation

Step 1

In a small bowl, combine the first six ingredients; rub over both sides of steaks.

Broil 4 in. from the heat for 7 minutes. Turn steaks; top with mushrooms. Broil 7-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°) and mushrooms are tender. Yield: 4 servings.

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REVIEWS:

The wet rub is an excellent amalgamation of flavors. I'd use it on a skirt steak but switch out the oregano and thyme for cumin and coriander. That being said, unless you want your 5 oz. sirloin well done, you'll need to reduce the cook time. We like our sirloins medium. I had four 4 oz. thick cut sirloins. I broiled 7 minutes on the first side, 5 minutes on the second side and let them rest 10 minutes afterwards. Came out just right.

I agree with the other reviewer - flavor was nice, but steaks were chewy. I only made this once. I do, however, recommend the rest of her menu - the stuffed avocados and twice baked deviled potatoes are really good.

The flavor of the marinade was good, but broiling the steaks made them tough.

I haven't actually tried the recipe, but I completely understand the above comment. The broiling time (15 minutes for a lean sirloin?) seems to me destined to yeild tough meat. I would cut the broiling time down to 5 minutes per side, then give the meat a good rest before serving. I bet that would help with that toughness.

The flavor of the marinade was good, but broiling the steaks made them tough. Maybe I might use the marinade and then grill, but I wouldn't broil them again.