BIG Basted Beef Medallions

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junio 24, 2015

Think thick. Use a thick cut steak such as individually-sized Beef Medallions for the best beef on the grill. Both Grilling and Marinating Beef Medallion varieties are available. The leanest options include: Top Sirloin, Sirloin, Inside and Outside Round and Cross Rib.
[timer length=15]15 Minutes[/timer]

  • Prep: 5 mins
  • Cook: 15 mins
  • 5 mins

    15 mins

    20 mins

  • Productos: 8 Servings


1 cup (250 mL) HP® Sauce, Original or Bold

2 cloves garlic, minced

1 tbsp (15 mL) Dijon mustard

2 green onions, thinly sliced

2 lb (1 kg) Sterling Silver Beef Top Sirloin Grilling Medallions, 1-1/2-inch (4 cm) thick

Salt and pepper


Combine HP sauce, garlic, Dijon and green onions in small bowl. Remove 1/2 cup (125 mL) for dipping and set aside.

Season Medallions all over with salt and pepper to taste. Grill in closed barbecue over medium-high heat for 6 to 7 minutes.

Turn Medallions; brush each all over with some basting sauce and grill an additional 6 to 7 minutes for medium-rare (digital instant-read thermometer inserted into centre of each Medallion reads 140°F/60°C). Turn and brush each with more basting sauce. Transfer to cutting board; cover loosely with foil and let stand for 5 minutes before serving with reserved sauce for dipping.

Cook's Notes: If using Marinating Medallions, pierce meat all over and marinate in half the basting sauce for 8 to 12 hours in the fridge. Discard marinade.
Good source of iron (22% DV) and excellent source of zinc (57% DV), 11% DV sodium.


Información nutricional

Proteínas26 g
Grasas Totales4 g
Total Carbohydrates3 g