Jerk-Spiced Beef Sirloin

From: Campbell's Kitchen
Marinating Time: 8 hour s 
Prep Time: 15 minutes
Cook Time: 40 minutes
Stand Time: 10 minutes

Serves: 12


1 3/4 cups Swanson® Beef Broth (regular, Lower Sodium or Certified Organic)
1/4 cup olive oil 
3 tbsp. Jamaican jerk seasoning 
2 tbsp. balsamic vinegar 
3 cloves garlic, minced
3 lb. boneless beef top loin OR sirloin steak, 2" thick
1 tbsp. lemon juice 
1 tbsp. chopped fresh cilantro leaves


Stir the broth, oil, seasoning, vinegar and garlic in a 2-qt. shallow, 
nonmetallic dish or resealable gallon-size plastic bag. Add the steak and turn 
it over to coat with the marinade. Cover the dish or seal the plastic bag and 
refrigerate it for 8 hr., turning the steak over a few times while it's 
marinating. Lightly oil the grill rack and heat the grill to medium. Remove the 
steak from the marinade and pour the marinade in a 1-qt .. saucepan. Heat the 
marinade over medium-high heat to a boil. Reduce the heat to low. Cook for 10 
min. Stir in the lemon juice and cilantro. Keep warm.
Grill the steak for 28 min. for medium-rare* or to desired doneness. Let stand 
for 10 min. before slicing. Serve the lemon-cilantro sauce with the steak. TIP: 
*The internal temperature of the steak should reach 145ºF. Make Ahead: Marinate 
the steak as directed and refrigerate for up to 24 hr. When ready to serve, 
roast the steak and prepare the sauce as directed in steps 2 and 3. Campbell’s 
Kitchen Tip: At our annual family gathering we usually have 2 or 3 grills going 
for burgers, chicken and sausages. If we run out of grill space, I put the 
marinated steak in a shallow baking pan and roast it in a 400°F. oven for 40 
minutes for medium-rare or to desired doneness. 

Rhonda G in Missouri
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