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Top Sirloin Medallions with Grilled Green Onions and Red Wine Sauce

4 Servings


No Added Sugars

Nutritional Facts Per Serving

27.7 g
5.1 g
1.1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 266
  • Fat 13.9 g
    • Saturated   3.4 g
    • + Trans 
  • Cholesterol 64 mg
  • Sodium   229 mg
  • Carbohydrate 5.1 g
    • Fibre   1.1 g
    • Sugars  
  • Protein 27.7 g
    • Vitamin A 2 %
    • Vitamin C 8 %
    • Calcium 5 %
    • Iron 26 %


Trim the green onions to about 6 inches in length (save the tops for another use). Cut each trimmed green onion in half width-wise. Set the onions on a plate, drizzle with 2 Tbsp. of the olive oil and set aside. Preheat your grill to medium-high. Meanwhile, place the wine in a small pot set over medium-high heat and bring to a boil. Lower heat and simmer until the wine is reduced by half, then whisk in the stock/flour mixture. Return to a boil, then reduce the heat to the lowest setting. Season the sauce with salt and pepper; cover and keep over low heat until the steaks are cooked. Brush the steaks with the remaining oil and season with salt and pepper. Grill the steaks on one side of the barbecue for 3-4 minutes per side, or a little longer if you like them cooked more than medium rare. Grill the green onions on the other side of the barbecue for about 30 seconds per side, and then divide and arrange them on 4 plates. Set the steaks on top of the green onions, spoon the sauce over the steaks and serve.

Serving Suggestions

Serve the steaks with the steamed baby carrots tossed with fresh thyme and melted butter, and the Foil-Barbecued Potatoes with Garlic, Lemon and Herbs. You’ll find the recipe for the potatoes in our website recipe collection.

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