Lemon Grilled Top Sirloin W Portabellas Cherry Tomatoes
Elevate your grilling game with this Lemon Grilled Top Sirloin with Portabellas and Cherry Tomatoes—a vibrant and flavorful dish that’s perfect for summer cookouts or weeknight dinners. Juicy sirloin steaks are marinated in a zesty blend of fresh lemon juice, garlic, rosemary, and olive oil to infuse citrusy, herbaceous notes into every bite. Paired with smoky, char-grilled portabella mushroom caps and sweet, balsamic-coated cherry tomatoes, this recipe strikes a beautiful balance of bold and refreshing flavors. Ready in under an hour with minimal prep, this easy yet impressive dish is a celebration of fresh, wholesome ingredients. Serve it straight off the grill with a sprig of rosemary for a stunning, restaurant-quality presentation your guests will adore!
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Recipe Information
Ingredients
- 4 8-ounce portions top sirloin steak
- 4 medium caps portabella mushrooms
- 2 cups cherry tomatoes
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic
- 2 teaspoons fresh rosemary
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons balsamic vinegar
Instructions
In a medium mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, salt, and black pepper to create the marinade.
Place the top sirloin steaks in a shallow dish or resealable plastic bag. Pour half of the marinade over the steaks, ensuring they are evenly coated. Reserve the other half of the marinade for the mushrooms and tomatoes.
Cover the steaks and marinate in the refrigerator for at least 30 minutes or up to 4 hours for maximum flavor.
Meanwhile, remove the stems from the portabella mushrooms and gently clean the caps with a damp paper towel. Add the mushrooms to a separate bowl and toss them with 1 tablespoon of the reserved marinade.
Add the cherry tomatoes to another small bowl and toss with 1 tablespoon of the reserved marinade. Drizzle the balsamic vinegar over the tomatoes and stir to coat.
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
Remove the steaks from the marinade (discarding the used marinade) and place them on the hot grill. Grill the steaks for about 4-5 minutes per side for medium-rare, or cook to your desired level of doneness.
At the same time, place the portabella mushrooms and cherry tomatoes on the grill. Grill the mushrooms for 3-4 minutes per side until tender, and grill the cherry tomatoes for 4-5 minutes, stirring occasionally, until they are slightly charred and soft.
Remove the steaks, mushrooms, and tomatoes from the grill. Let the steaks rest for 5 minutes before slicing.
Serve each steak with a grilled portabella mushroom cap and a generous portion of charred cherry tomatoes on the side. Optionally, garnish with a sprig of fresh rosemary for presentation.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.9 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1501 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
