Cola Marinated Sirloin Steak

Ingredients and Weight:

• 8 sirloin steaks (8 ounces each)
• 1 cup cola (any brand)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon black pepper

Preparation Time:

30 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a large bowl, whisk together the cola, soy sauce, brown sugar, olive oil, garlic, and black pepper.
2. Add the sirloin steaks to the marinade and turn to coat.
3. Cover and refrigerate for at least 30 minutes, or up to overnight.
4. Preheat a grill or grill pan over medium-high heat.
5. Remove the steaks from the marinade and discard the marinade.
6. Grill the steaks for 10-12 minutes per side, or until cooked to the desired doneness.
7. Let the steaks rest for 5 minutes before slicing and serving.

Nutritional Information:

Serving size: 1 steak (8 ounces)

• Calories: 270
• Fat: 15 grams
• Carbohydrates: 10 grams
• Protein: 25 grams

Dish Characteristics:

• Tender and juicy
• Savory and slightly sweet
• Perfect for a summer barbecue or dinner party
• Budget-friendly

User Comments:

• "This steak was so flavorful and juicy. I'll definitely make this again." - Sarah
• "The marinade is amazing! It gives the steak a perfect balance of sweet and savory flavors." - John
• "This is the best way to cook a sirloin steak. It's simple but delicious." - Mary
• "I'm not a huge fan of steak, but I really enjoyed this recipe. The cola marinade really tenderizes the meat." - David
• "I served this steak with mashed potatoes and grilled asparagus. It was a perfect meal." - Anne

Special Precautions and Tips:

• Do not overcook the steaks, as they will become tough.
• If you don't have a grill, you can pan-fry the steaks in a cast-iron skillet over medium-high heat.
• To check the doneness of the steaks, use a meat thermometer inserted into the thickest part of the steak. The internal temperature should be 130-135 degrees Fahrenheit for rare, 140-145 degrees Fahrenheit for medium-rare, 150-155 degrees Fahrenheit for medium, and 160-170 degrees Fahrenheit for well-done.