Old Fashioned Barbecued Sirloin

Submitted by christinavt

Makes 6 servings

Instead of slapping on commercial barbecue sauce, let this sirloin marinate overnight for an authentic smoky taste. From the American Diabetes Association. chili powder, fresh ginger, garlic, onion, lemon juice, olive oil, paprika, boneless top sirloin steak cvt Ginger use: Mature ginger root has a tough skin that must be peeled away to get to the fibrous flesh and is usually grated, chopped or ground for use. Freezing: Wrap unpeeled ginger in plastic food wrap. Slip into plastic zipper bag, press out air, seal, label, and date. Store on freezer door shelf. Maximum storage time is 4 months. To use, cut off the amount you need. A 1-inch square = 1 tablespoon minced ginger.

Ingredients

1	tbsp chili powder
2	tsp ginger root, minced
2	garlic clove, minced
1	small onion, minced
1/3	cup lemon juice
2	tbsp olive oil
2	tsp paprika
1 3/10	lb top sirloin steak, cooked per recipe, net from 2 lb raw boneless, well trimmed

Directions

Combine all marinade ingredients, then add the sirloin and marinate in the refrigerator overnight. Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium.
Grill the sirloin, turning once according to the following guidelines: 15-20 Min for rare, 25-30 Min for medium, or 35-40 min for well done. Carve into thin slices to serve.