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
- Credits : Canadian Living Magazine: June 2003
Ingredients
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
- Folate 4.0
- Calcium 2.0
- Vitamin C 2.0
