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Photo: Jennifer Davick; Styling: Lisa Powell Bailey Photo by: Photo: Jennifer Davick; Styling: Lisa Powell Bailey

Lemon-Garlic Sirloin

Sirloin is readily available in the meat section, but for a thicker portion, such as the one called for in this recipe, check with your butcher to see if you'll need to preorder it.

Southern Living MARCH 2008

  • Yield: Makes 6 to 8 servings
  • Prep time:10 Minutes
  • Chill:5 Hours
  • Broil:15 Minutes
  • Bake:35 Minutes
  • Stand:5 Minutes


  • 1 (1 1/4-inch-thick) boneless beef top sirloin steak (about 2 to 2 1/2 lb.)
  • 2 garlic cloves, pressed
  • 2 tablespoons lemon zest
  • 1 tablespoon kosher salt
  • 1 tablespoon olive oil
  • 1 teaspoon coarsely ground pepper
  • 1 tablespoon finely chopped fresh flat-leaf parsley


1. Trim steak, if necessary. Combine garlic and next 4 ingredients; rub over steak. Place steak in a large, shallow dish or 2-qt. zip-top plastic freezer bag. Cover or seal, and chill at least 5 hours or up to 8 hours.

2. Remove steak from marinade, discarding marinade. Place steak in a heavy-duty aluminum foil-lined jelly-roll pan.

3. Broil 6 inches from heat 15 minutes; reduce oven temperature to 375°, and bake 30 to 35 minutes or to desired degree of doneness. Remove from oven; let stand 5 minutes before slicing. Sprinkle with 1 Tbsp. chopped parsley.


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Lemon-Garlic Sirloin recipe