Balsamic Sirloin Medallions
Sirloin steaks and medallions are tender cuts that you can grill right away. However, they are even more tender and flavourful if you marinate them for eight to 24 hours.
Servings: 4
Ingredients:
Balsamic Sirloin Medallions with Grilled Green Onions and Micro-Grilled Fries
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 236 |
| pro | 26 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 4 g |
| fibre | trace |
| chol | 63 mg |
| sodium | 193 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 21% |
| vit C | 2% |
| folate | 4% |
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2 tbsp (25 mL) finely chopped fresh oregano (or 1/2 tsp/2 mL dried)
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) extra-virgin olive oil
6 cloves garlic, smashed
1/4 tsp (1 mL) each salt and pepper
4 top sirloin or other grilling medallions, about 4 oz (125 g) each
Preparation:
In shallow glass dish, whisk together oregano, vinegar, oil, garlic, salt and pepper; add medallions, turning to coat. Cover and refrigerate, turning once, for 30 minutes. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
Reserving marinade, place medallions on greased grill over medium-high heat; brush generously with marinade. Close lid and grill until desired doneness, about 4 minutes per side for medium-rare. Transfer to small warmed platter; tent with foil and let stand for 5 minutes before serving.
Additional Information
Source
Canadian Living Magazine: June 2003
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