Balsamic Sirloin Medallions
Balsamic Sirloin Medallions with Grilled Green Onions and Micro-Grilled Fries
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 236 |
| pro | 26 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 4 g |
| fibre | 0 |
| chol | 63 mg |
| sodium | 193 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 21 |
| vit C | 2 |
| folate | 4 |
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.
Ingredients
- 2 tbsp finely chopped fresh oregano
- 2 tbsp balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 6 cloves garlic, smashed
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 top sirloin grilling medallions or beef 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.
Source : Canadian Living Magazine: June 2003
- Keywords : Main Course; Dinner; Steak; Grill/Barbecue; Balsamic Vinegar; Olive oil; Garlic; Beef;
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