Mustard-Glazed Top Sirloin - Cincinnati News, FOX19-WXIX TV

Mustard-Glazed Top Sirloin

Mustard-Glazed Top Sirloin

Serves 4

  • 4 (8 oz.) Omaha Steaks Top Sirloins
  • 2 Tbsp. Soy Sauce
  • 2 Tbsp. Dry Sherry
  • 2 Tbsp. Dijon Mustard
  • Juice of 1 Lime
  • 1/2 Tsp. Dried Thyme
  • 1/2 Tsp. Garlic Salt
  • 1/2 Tsp. Freshly Ground Black Pepper
  1. Preheat and oil the grill. Bring the steaks to room temperature. 
  2. Place the soy sauce, sherry, mustard, lime juice, thyme, garlic salt, and pepper in a small bowl and whisk together. 
  3. Brush the steaks on both sides with the glaze. Grill over direct medium-high heat for 4 minutes. Turn the steaks over, brush again with the glaze, and grill for 4 minutes longer for medium-rare, 5 to 6 minutes for medium, or to the desired doneness. Remove from the grill and let rest a few minutes before serving.

Grilled Rosemary Potatoes

  • 4 large russet potatoes, scrubbed and cut into ½-inch thick wedges
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh rosemary
  • Salt and pepper
  1. Preheat oven to 375F. Preheat and oil the grill.
  2. Arrange potatoes on a nonstick baking sheet. Sprinkle with the olive oil, vinegar, rosemary, and salt and pepper to taste, tossing to coat well. Bake about 20 minutes or until almost cooked through.

Transfer the potato wedges to the grill. Grill over direct medium heat, turning frequently, about 10 minutes until cooked through and nicely charred around the edges. Remove the potatoes from the grill, season with salt and pepper to taste, and serve hot.

Store info: Crestview Hills Town Center
2811 Town Center Blvd
Crestview Hills, KY 41047
859-331-3600

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