Grilled Marinated Beef

Five ingredients and a grill. That’s all it takes for this grilled steak that punches well above its weight. Condensed tomato soup mixed with water, lemon juice, and Worcestershire sauce does triple duty as marinade, tenderizer, and serving sauce.

The smart move here is reserving ¾ cup of the marinade before the raw steak goes in. That reserved portion stays clean and gets heated into a warm sauce to spoon over the sliced beef at serving time. The remaining marinade soaks into the sirloin for at least 2 hours, imparting tangy, savory flavor throughout.

Grill over medium coals, uncovered, about 25 minutes for medium doneness with one flip. Let the steak rest a few minutes before slicing thin against the grain. The warm tomato-Worcestershire sauce poured over the slices ties everything together.

Pro Tips

• Marinate at least 2 hours. The acid in the tomato soup and lemon juice tenderizes the meat, and the longer soak means deeper flavor.
• Use a 1-inch thick boneless sirloin. Thinner steaks overcook before they develop a proper crust.
• Discard the used marinade that touched raw meat. Only heat the reserved ¾ cup for serving.
• Slice thin against the grain for the most tender bites.

Variations

• Smoky version: Add 1 teaspoon of smoked paprika or a splash of liquid smoke to the marinade.
• Onion topping: Grill thick onion slices alongside the steak and serve them on top.
• Sandwich style: Pile the sliced steak on crusty bread with the warm sauce for a hearty open-faced sandwich.