Ingredients
1 can Campbell’s® Condensed Tomato Soup
2 tbsp. brown sugar
2 tbsp. lemon juice
2 tbsp. vegetable oil
1 tbsp. Worcestershire sauce
1 tsp. garlic powder
1/4 tsp. dried thyme leaves
1 boneless beef sirloin steak
Preparation
Step 1Stir the soup, sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.Step 2Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium-rare or to desired doneness, turning the steak over once halfway through cooking and brushing often with the soup mixture.Step 3Heat the remaining soup mixture in a 1-quart saucepan over medium-high heat to a boil. Slice the steak and serve with the soup mixture.Step 4Tip: When you remove the steak from the grill, let it stand for a few minutes before slicing. This “rest” time lets the juices distribute evenly throughout the meat, so they don’t all run out when you slice it.
