Southwestern Grilled Sirloin

Course : Beef
Serves: 4
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1 teaspoon Watkins Cumin
1 teaspoon Watkins Oregano
1 teaspoon Watkins Chili Powder
1/2 teaspoon Watkins Thyme
1/2 teaspoon Watkins Black Pepper
1/2 teaspoon Watkins Garlic Powder
1/8 teaspoon Watkins Cayenne (Red) Pepper -- to 1/4, to taste
6 tablespoons butter -- slightly softened
1 pound boneless beef sirloin
1/2 teaspoon Watkins Meat Tenderizer -- if desired

Preparation / Directions:

Combine the Cumin, Oregano, Chili Powder, Thyme, Black Pepper, Garlic Powder, and Cayenne Pepper in small bowl. Mix 1 1/2 teaspoons of this seasoning mixture into the butter. Place butter on plastic wrap and form into a log; refrigerate until firm. If desired, sprinkle both sides of sirloin with Meat Tenderizer, then rub both sides with remaining seasoning mixture. Refrigerate and let set at least 30 minutes. Heat grill. When ready to barbecue, place steak on grill 4 to 6 inches from medium coals. Cook 8 to 20 minutes or until of desired doneness, turning once. To serve, cut steak into four pieces and place on serving plates. Cut butter into four pieces and place on center of hot steaks. Serve immediately. Makes 4 servings.


Nutritional Information:

152 Calories (kcal); 17g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 47mg Cholesterol; 176mg Sodium

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