Cooking Directions

• Stir the stock, oil, garlic, jerk seasoning, vinegar, salt and black pepper in a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 8 hours, turning the beef over a few times during the marinating time.
• Lightly oil the grill rack and heat the grill to medium. Remove the beef from the marinade and pour the marinade into a 1-quart saucepan.
• Grill the beef for 25 minutes for medium-rare or until desired doneness, turning the beef over once halfway through the grilling time.
• Heat the marinade over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes. Stir in the lemon juice and cilantro.  Serve with the beef.

Ingredients

• 2 cups Swanson® Beef Stock
• 0.25 cup olive oil
• 3 cloves garlic, minced
• 3 tablespoons Jamaican jerk seasoning
• 2 tablespoons balsamic vinegar
• 0.5 teaspoon salt
• 0.125 teaspoon black pepper
• 1 boneless beef sirloin steak, 1 1/2-inches thick (about 2 1/2 pounds)
• 1 tablespoon lemon juice
• 1 tablespoon chopped cilantro