Balsamic Sirloin Medallions Balsamic Sirloin Medallions

[migration] empty title 496 Image by: [migration] empty title 496 Author: Canadian Living

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



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


  • Iron 21.0
  • Folate 4.0
  • Calcium 2.0
  • Vitamin C 2.0
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Balsamic Sirloin Medallions