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2 tbsp Dijon mustard
2 tbsp freshly squeezed lime juice
3 to 4 large garlic cloves, minced
2 tsp cayenne pepper
2 tsp cumin seeds
1 tsp salt
1/4 cup finely chopped fresh cilantro
1.25 kg top sirloin steak, about 1-in. thick
In a small bowl, stir Dijon with lime juice, garlic, cayenne, cumin, salt and coriander. Rub or brush both sides of steak evenly with mustard mixture. Place steak in a large plastic bag or on a large plate and cover with plastic wrap. Leave at room temperature for 1 hour or refrigerate overnight.
Oil grill and heat barbecue to medium-high. Bring steak to room temperature, then grill with lid closed 5 to 6 minutes per side for medium-rare. Remove from grill and let stand 5 minutes. Then slice about 1/2 inch (1 cm) thick. Serve over our B.L.T. Salad (also in the Recipe File).
Calories 319, Protein 36.6g, Carbohydrates 1.9g, Fat 17.5g, Fibre 0.3g, Sodium 532mg.
A thick juicy steak on the barbecue is one of the great pleasures of grilling. Don't limit yourself to tasty but pricey strip loins or rib eyes. Experiment with large grilling steaks, such as top sirloin. They're less expensive and one big steak goes a long way.