Grilled Steak with Feta

A sugar and spice herb marinade beefs up the flavour of juicy grilled steak. ...MORE + LESS -

1/2 cup (125 mL) dry red wine or beef flavoured broth

1 tbsp (15 mL) packed brown sugar

3 tbsp (45 mL) olive or vegetable oil

1 1/2 tsp (7 mL) dried oregano leaves

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) ground cinnamon

2 cloves garlic, finely chopped

1 boneless beef sirloin steak, about 1 inch/2.5 cm thick (2 lb/1 kg)

2 medium red onions, cut into 1/2-inch/1.25 cm slices

1 cup (250 mL) crumbled feta cheese

Chopped fresh parsley, if desired

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1

In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Pierce beef with fork several times on both sides. Add beef and onions to marinade; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
2

Heat gas or charcoal grill. Remove beef and onions from marinade; reserve marinade. Place beef and onions on grill. Cover grill; cook over medium heat 15 to 20 minutes for medium doneness, brushing occasionally with marinade and turning once. Discard any remaining marinade.
3

Cut beef across grain into thin slices. Sprinkle beef with feta and parsley; serve with onion slices.

Substitution: For a special occasion, individual beef tenderloins (about 4 oz/250 g each) can be substituted for the boneless beef sirloin. Grill about 10 to 15 minutes for medium doneness.
Did You Know: Dry red wines, such as Cabernet, Merlot, Pinot Noir and Zinfandel can be used in this marinade.