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from Melissa's cookbook

-Sirloin Steak Olé




  • 1 jar (16 ounces) Pace® Picante Sauce
  • 1 boneless beef sirloin steak or top round steak, 1 1/2-inches thick (about 1 1/2 pounds)
  • Preparation:
    1. Reserve half the picante sauce to baste the beef during grilling. Set the remaining picante sauce aside to serve with the cooked beef.
    2. Lightly oil the grill rack and heat the grill to medium. Grill the beef for 20 minutes for medium-rare or to desired doneness, turning the steak over once halfway through the grilling time and brushing often with the reserved picante sauce. Discard any remaining reserved picante sauce.
    3. Let the beef stand for 10 minutes before slicing. Serve with the remaining picante sauce.

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