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 |
- Portion size: 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 2tbspfinely chopped fresh oregano
- 2 tbsp 2tbspbalsamic vinegar
- 2 tbsp 2tbspextra-virgin olive oil
- 6 6cloves garlic, smashed
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 4 4top sirloin grilling medalliontop 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
