Sep 11 2026
Restaurants›The Canadian Brewhouse (Kitchener)›Grilled Sirloin Steak Recipe

Grilled Sirloin Steak Recipe

Inspired by The Canadian Brewhouse (Kitchener)
Time1h 15m
Serves4

All entrées served with mashed potatoes, gravy and vegetables, and dinner rolls

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Ingredients

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For the Grilled Sirloin Steaks

For the Mashed Potatoes

For the Pan Gravy

For the Vegetables

For Serving

Method

For the Grilled Sirloin Steaks

  1. 1

    Bring steaks to room temperature

    Remove steaks from refrigerator 30–45 minutes before cooking and pat dry with paper towels. This allows even cooking.

  2. 2

    Season steaks

    Brush both sides of each steak lightly with olive oil. Combine kosher salt, black pepper and garlic powder and evenly sprinkle on both sides, pressing gently so the seasonings adhere.

  3. 3

    Preheat grill or cast-iron pan

    Preheat grill to high heat (about 450–500°F / 230–260°C) or heat a heavy cast-iron skillet over high heat until just smoking. Oil the grates or pan lightly to prevent sticking.

  4. 4

    Sear and grill

    Place steaks on the hot grill or skillet. For medium-rare (preferred), cook 4–5 minutes per side for 1-inch steaks, flipping once. Adjust time +1–2 minutes per side for medium. Avoid pressing down on steaks.

  5. 5

    Finish with butter and aromatics

    During the last minute of cooking, add 2 tbs butter, rosemary sprigs and crushed garlic to the pan (or a small piece of butter on each steak on grill). If using a skillet, tilt the pan and spoon melted butter and aromatics over steaks (baste) for 30–60 seconds.

  6. 6

    Rest steaks

    Transfer steaks to a cutting board or platter and tent loosely with foil. Rest for 6–10 minutes so juices redistribute. Reserve pan juices and drippings for the gravy (scrape browned bits into pan).

For the Mashed Potatoes

  1. 7

    Cook potatoes

    Place peeled, cubed potatoes into a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12–15 minutes. Drain thoroughly.

  2. 8

    Heat dairy

    While potatoes cook, heat milk and 4 tbs butter together in a small saucepan over low heat until butter melts and mixture is warm. Keep warm; do not boil.

  3. 9

    Mash potatoes

    Return drained potatoes to the warm pot over low heat for 1 minute to remove excess moisture. Mash with a potato masher or ricer until mostly smooth. Gradually add warmed milk-butter mixture and mash until creamy. Stir in sour cream if using. Season with 1 tsp salt and 1/2 tsp pepper, tasting and adjusting.

For the Pan Gravy

  1. 10

    Make roux with pan juices

    After removing steaks from the pan, pour off excess fat leaving about 3 tbs of drippings and any browned bits. Place pan over medium heat and add 1 tbs butter. When butter melts, sprinkle in 1 tbs flour and stir continuously, cooking 1–2 minutes until the raw flour smell is gone and the mixture is lightly golden.

  2. 11

    Deglaze and simmer

    Slowly whisk in 1 cup beef stock, scraping up browned bits from the pan. Add 1 tsp Worcestershire sauce. Bring to a gentle simmer and cook until slightly thickened, about 3–5 minutes. If gravy is too thick, add up to 1/4 cup more stock or water to reach desired consistency.

  3. 12

    Season and finish

    Season with 1/2 tsp salt and 1/4 tsp black pepper, tasting and adjusting. Strain gravy through a fine mesh strainer into a small saucepan if you want a smooth finish. Keep warm until serving.

For the Vegetables

  1. 13

    Steam or blanch vegetables

    Bring a saucepan of salted water to a boil. Add baby carrots and cook 3–4 minutes, then add broccoli florets and cook an additional 2–3 minutes until both are crisp-tender. Drain well.

  2. 14

    Finish with butter and season

    Toss drained vegetables with 1 tbs butter, 1/4 tsp salt and a pinch of black pepper. Keep warm until plating.

For Serving

  1. 15

    Warm rolls

    Warm dinner rolls in a 350°F (175°C) oven for 5–8 minutes, or according to package directions, then keep wrapped in a clean towel.

  2. 16

    Plate and serve

    Slice steaks against the grain if serving sliced. On each plate, place a generous scoop of mashed potatoes, spoon gravy over the potatoes (and a little over the steak if desired), arrange vegetables, add a warmed dinner roll, and garnish with chopped parsley. Serve immediately.

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