Simply Grilled Sirloin Recipe
Make Simply Grilled Sirloin Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef
Marinade / Basting
Finishing
Method
Beef
Trim and portion
Trim excess fat and silver skin from the sirloin. If whole sirloins are very thick, portion into 1 to 1½-inch steaks for more even cooking. Pat steaks dry with paper towels.
Salt ahead (recommended)
Season both sides of each steak evenly with kosher salt (use roughly 1/2 tablespoon per pound distributed across both sides). Place on a rack set over a sheet pan and refrigerate, uncovered, for 1 hour up to overnight. This improves flavor and texture. If short on time, proceed immediately after seasoning.
Marinade / Basting
Make the marinade/baste
In a medium bowl, whisk together the extra-virgin olive oil, minced garlic, chopped rosemary, thyme, lemon juice, Worcestershire sauce, brown sugar, and red pepper flakes until emulsified. Reserve about 1/3 cup of this mixture in a small bowl to use as a finishing baste during grilling.
Marinate (optional)
If time allows and steaks are portioned, place steaks in a single layer in a shallow tray or resealable bag and pour remaining marinade over them. Marinate for 30 minutes to 2 hours at refrigerated temperature. Do not marinate longer than 4 hours for tender steaks to avoid overly softening the surface.
Grilling & Finishing
Preheat grill
Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C). Clean and oil the grates to prevent sticking.
Bring steaks to temperature and season
If refrigerated, remove steaks 20–30 minutes before grilling to come closer to room temperature. Pat dry again. Lightly brush both sides with reserved marinade and sprinkle freshly ground black pepper on both sides. Do not add more salt if you used the advance salting step.
Grill
Place steaks on the hottest part of the grill. For 1–1½-inch steaks, grill over direct high heat: 4–5 minutes per side for medium-rare (internal 125–130°F), 5–6 minutes per side for medium (135–140°F). Use a thermometer to check doneness. For thicker steaks, use a reverse sear: move to indirect heat after searing until 10–15°F below target, then sear briefly over high heat.
Baste and rest
During the last minute of cooking, brush steaks with the reserved marinade and, if desired, top each with 1/2 tablespoon unsalted butter. Remove steaks to a cutting board, tent loosely with foil, and rest for 8–10 minutes to allow juices to redistribute.
Finish and serve
Slice whole sirloin across the grain into 1/4-inch slices or serve individual steaks whole. Sprinkle chopped fresh parsley over the steaks, add lemon wedges alongside, and serve immediately.