|Dry sherry||3⁄4 Cup (12 tbs)|
|Low sodium soy sauce||3⁄4 Cup (12 tbs)|
|Vegetable oil||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Onion powder||1⁄8 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Boneless top sirloin steak||2 Pound (1 Inch Thick)|
|Dark corn syrup||1 1⁄2 Tablespoon|
|Vegetable cooking spray||1 Tablespoon|
|Dry mustard||5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)|
1. Combine first 6 ingredients, stirring well. Reserve 1/2 cup mixture. Pour remaining mixture into a large heavy-duty, zip-top plastic bag. Add steak; seal bag, and shake until steak is well coated. Marinate in refrigerator at least 30 minutes but no longer than 4 hours, turning bag occasionally.
2. Combine reserved sherry mixture, corn syrup, 1 tablespoon water, and cornstarch in a small saucepan, stirring well. Bring to a boil over medium-low heat, and cook, stirring constantly, 1 minute. Remove from heat. Set aside, and keep warm.
3. Remove steak from marinade, discarding marinade. Place steak on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 to 7 minutes on each side or to desired degree of doneness. Slice diagonally across grain into thin slices. Arrange on individual serving plates; brush with cooked sherry mixture.
4. Combine 1 tablespoon plus 2 teaspoons mustard and 1 tablespoon water in a small bowl, stirring well with a wire whisk. Spoon alongside steak strips.