We had this last night and it is a keeper. Try it soon you will like it.

GRILLED THAI SIRLOIN WITH TANGY LIME SAUCE

1 (1 1/2 lb) well trimmed, boneless beef top sirloin cut 1-inch thick
FOR THE MARINADE:
3 tablespoons soy sauce
2 teaspoons olive oil
1/2 teaspoon hot chili oil
2 tablespoons garlic powder
3/4 teaspoon black pepper
1/3 cup finely chopped fresh cilantro
FOR THE SAUCE:
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1/2 teaspoon packed brown sugar
1/4 teaspoon ground black pepper
Lime slices and fresh cilantro (for garnish)

In a small bowl, combine soy sauce and oils; whisk until blended. In another small bowl, combine garlic powder and pepper.

Place steak in large shallow dish. Pour half the soy mixture over one side; sprinkle with half the garlic powder mixture and half the cilantro. Rub mixture firmly into beef. Turn steak over and repeat. Cover and marinate in refrigerator for 20 minutes.

TO COOK:
Place steak on grid over med ash-covered coals. Grill uncovered 17-20 minutes for medium-rare to medium doneness, turning once.

When steak is almost done, combine sauce ingredients in saucepan. Place on grid near edge of grill to heat until hot.

TO SERVE:
Carve steak crosswise into thin slices; arrange on heated platter. Spoon sauce over beef; garnish with lime and cilantro.

NOTES: This recipe won third place in the 1997 National Beef Cook-Off for Sherlyne Hutchinson of Cornelius, Ore.

Makes 4 servings
Source: Houston Chronicle