Balsamic Sirloin Medallions

[migration] empty title 496 Author: Canadian Living Credits: [migration] empty title 496

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.

  • Portion size 4 servings

Ingredients

  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic smashed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 top sirloin grilling medallions about 4 oz (125 g) each
  • 4 beef grilling medallions about 4 oz (125 g) each

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 193 mg
  • Protein 26 g
  • Calories 236.0
  • Total fat 13 g
  • Cholesterol 63 mg
  • Saturated fat 3 g
  • Total carbohydrate 4 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Balsamic Sirloin Medallions

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