Tangy Grilled Beef

• 1 can Campbell's Condensed Tomato Soup
• 2 tbsp. brown sugar
• 2 tbsp. lemon juice
• 2 tbsp. vegetable oil
• 1 tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1/4 tsp. dried thyme leaves
• 1 boneless beef sirloin steak

1. Stir the soup, sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.
2. Lightly oil the grill rack and heat the grill to medium.
3. 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.
4. Heat the remaining soup mixture in a 1-quart saucepan over medium-high heat to a boil.
5. Slice the steak and serve with the soup mixture.
6. Tip: When you remove the steak from the grill, let it stand for a few minutes before slicing.
7. This "rest" time lets the juices distribute evenly throughout the meat, so they don't all run out when you slice it.

campbells condensed, brown sugar, lemon juice, vegetable oil, worcestershire sauce, garlic powder, thyme, beef sirloin steak

Taken from www.delish.com/recipefinder/tangy-grilled-beef-recipe-campbells-1109 (may not work)