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Our Secret Sirloin Steak


  • 1⁄4cup Lea & Perrins Worcestershire Sauce, plus
  • 1teaspoon Lea & Perrins Worcestershire Sauce, divided
  • 2tablespoons lemon juice or 2 tablespoons lime juice
  • 2tablespoons olive oil
  • 1⁄4cup instant minced onion
  • 3⁄4teaspoon salt
  • 1⁄2teaspoon instant minced garlic
  • 3lbs sirloin steaks
  • 2tablespoons butter or 2 tablespoons margarine
  • 1tablespoon chopped parsley


  • Combine 1/4 cup of the Lea& Perrins®, lemon juice, oil, minced onion, salt and minced garlic; mix well and set aside.
  • Place steak in tight-fitting bowl or plastic bag.
  • Pour Lea& Perrins® mixture over steak.
  • Marinate 2 hours.
  • Remove steak from marinade.
  • Place on rack.
  • Grill over hot charcoal or broil under preheated hot broiler for 7 to 10 minutes on each side or until done as desired, brushing occasionally with leftover marinade.
  • Remove steak to serving plate.
  • In a small saucepan melt butter.
  • Stir in parsley and remaining 1 teaspoon Lea& Perrins®.
  • Pour over steak.
  • Slice and serve.


  • EmJoMay

    This was awesome! I used the lemon juice and broiled them for 7 min on each side. I used filets, but I still marinated it overnight to get all that flavor. The only other change I made was to use fresh onion and garlic. This was my first time cooking steak on my own, and it tasted way better than a restaurant’s!

  • Maven in the Making

    Delicious! Everyone really loved the flavor depth that the marinade provided and the finishing butter/parsley sauce was the perfect ending. Thanks.

    Addendum: Oooh, just made this again and loved it just as much! Didn’t have parsley but I did have cilantro and it still was fabulous! You’ve just got to try this…simple, easy, and wonderful!

  • Cream Puff

    Pretty impressive. Sirloin isn’t my favorite steak-cut, but this marinade makes the meat tender and delicious without overpowering flavors. I’ll bet those who say they don’t like marinated meat would like this recipe. I used lime juice instead of lemon, and Mrs. Dash Garlic & Herb seasoning for the minced garlic. This recipe is a definite “keeper,” and I’m going to experiment with other less-tender cuts of beef like flank steak or round steak. Thank you, Dropbear, for this great recipe. 🙂

  • RottNDachs

    Not too bad. I would only use this on a cheaper cut of meat to add flavor. This is a keeper of a recipe.

  • noell.alley

    Great flavor, we used our vacuum sealer marinater for 30 minutes and added a little McCormick’s steak seasoning right before grilling. I didn’t have fresh parsley so used dried for the butter and it was amazing.

  • AQueen

    As easy as it is to skip the butter/parsley addition, DON’T! It was too hot to bbq outside so I used my grill pan. I only made 1 lb of sirloin for the three of us (which is normally fine) and at the end of dinner we were all looking at the serving platter longing for more. I served this with sauteed crimini mushrooms and roasted asparagus. Just do it as it is written and all will be excellent with your steak!

  • Kookie Kathy

    The marinade was great. I marinated my steaks for about 6 hours and the flavor was deep into the meat. The sauce really complimented the flavors and made this extra special! A do again recipe for us!

  • marylande

    I tried this recipe on two 1.5 lb sirloin steaks. I substituted the 1/4 c minced onion with 1/8 c granulated onion (not onion powder). I wasn’t sure what the substitution ratio should be, but the marinade started getting thick so any more than that would not have worked. I tasted the marinade before pouring it over the beef – delish! I marinated for a little over 2 hours, then broiled 6 minutes on one side, flipped and broiled 5 minutes on the other. I let the steaks rest for about 15 minutes while I prepared the rest of the meal, then sliced against the grain. The meat was tender and flavorful and a perfect medium rare. Served with a steamed broccoli-cauliflower medley and sweet potato fries. Dinner was a big hit. Thank you, Dropbear!

  • Aunt Sukki

    Followed the receipe exactly. The meat was tender & cooked perfectly, but just lacked any flavor.

  • Louloubelle

    Okay, I’m convinced. At first I dismissed this very simple recipe, with its dehydrated onions and instant minced garlic, out-of-hand, then I saw all of the reviews and tried it. Yeah, it’s awesome. There’s almost no reason to buy ribeye or fillet anymore, when one can make sirloin taste this good. (Okay, I did use a small fresh shallot and fresh garlic because I didn’t have the dehydrated stuff, but I’m sure it works well either way.)Amazing!