Tangy Grilled Beef

Tonight's meal was taken from the Campbell's recipe box and was interesting. The beef was a lot thinner than I was expecting, so it cooked super fast and I did not time it out to finish the same time as the rest of the meal. The sauce was great and tasted a lot like Heinz 57. The side items that I made was wild rice and grilled zucchini that was fresh from our garden. Emily was upstairs sleeping because of her sickness, so the Sarah and Lucy are the only triplets in the pictures. Picky eater Anna ate an entire piece of steak (5 total bites)! As you can see from the pictures, she loved the sauce and a little extra butter on her steak.

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
2 tbsp. packed brown sugar
2 tbsp. lemon juice
2 tbsp. vegetable oil
1 tbsp. Worcestershire sauce
1 tsp. garlic powder
1/4 tsp. dried thyme leaves, crushed
1 1/2-pound boneless beef sirloin steak, 3/4-inch thick

Directions:
Stir the soup, sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.

Lightly 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.

Heat 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.Tip: 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.

Sarah loves her zucchini and rice

Lucy is conducting the family

Anna is all about the butter and sauce.