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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A mild marinade prepared with lemon juice, thyme and oregano seasons this steak from Sue Ross of Casa Grande, Arizona. It feeds a family of four with lots left over to enjoy in satisfying second-day dishes later in the week. Ingredients:
3 pounds beef top sirloin or round steaks (about 1 inch thick) |
1 medium onion, chopped |
1/2 cup lemon juice |
1/4 cup canola oil |
1 teaspoon garlic salt |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
1/2 teaspoon celery salt |
1/2 teaspoon pepper |
2 tablespoons butter, melted |
Directions:
1. With a meat fork, pierce holes in both sides of steaks. Place in a large resealable bag. Add the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
2. Drain and discard marinade. Broil steaks 6 in. from the heat for 8 minutes. Brush with butter and turn. Broil 6 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 10 servings.
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