Grilled Sirloin Steak

Thick-cut sirloin steaks are one of my favorite types of steak to grill. Top sirloin might be leaner than New York strip or ribeye steaks, but don’t let that deter you. This budget-friendly steak tastes beefier than other steak cuts and turns out almost as tender when marinated and grilled over indirect heat.

It’s worth learning how to grill sirloin steak, even if you already have a go-to grilled steak recipe. I use this recipe anytime I’m preparing steak for a crowd. Cooking one large steak is much easier than managing multiple steaks on the grill! Plus, cascading the slices on a serving platter over grilled vegetables or mashed potatoes creates a restaurant-worthy presentation, which is why I often grill beef sirloin when I cater fancy dinner parties.

Grilled Sirloin Steak Ingredients

• Beef top sirloin steak: This grilled sirloin steak recipe calls for a large top sirloin steak that weighs about 3 pounds and is 2 inches thick. It’s too thick to cook over direct heat, so set up your grill for indirect heat.
• Grilled steak marinade: The soy sauce in this marinade contains salt and the red wine vinegar is acidic. Together, they work to break down the meat’s tough muscle fibers. Meanwhile, the fat-rich olive oil helps the seasonings stick to the steak, ensuring each bite is flavored with garlic, pepper and ground ginger. Finally, the honey adds a touch of sweetness and helps the steak gain a gorgeous color on the grill.

Directions

Step 1: Prep the marinade

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In a shallow dish, combine the soy sauce, red wine vinegar, olive oil, garlic, pepper, ginger and honey.

Step 2: Marinate the beef sirloin

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Add the beef to the marinade and turn to coat. Cover and refrigerate for at least three hours or overnight.

Step 3: Grill

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Drain and discard the marinade. Prepare the grill for indirect heat.

Grill the steak, covered, over indirect medium heat or until the meat reaches the desired doneness. A thermometer inserted in the thickest part of the meat should read 135°F for medium-rare, 140° for medium or 145° for medium-well.

Editor’s Tip: A meat thermometer is the best way to tell when the steak is finished cooking. Because the steak’s temperature will rise slightly as it rests, aim a few degrees shy of the desired temperature.

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Recipe Variations

• Use thinner steaks: If you feel more comfortable with direct heat grilling, look for 1- to 1-1/2 inch thick top sirloin steaks. Check out our grilled steaks recipe for step-by-step instructions on how to grill sirloin steaks over direct heat.
• Reverse sear the steak: Give the steak a classic, caramelized finish with the reverse-sear technique, one of my favorite steak grilling secrets. When the steak is 10° to 15° degrees away from the desired temperature, move it to the direct heat side of the grill. Continue to cook until the steak reaches the desired temperature, flipping every minute or two to ensure the steak sears evenly.
• Serve grilled sirloin steak with butter: Butter makes everything better, even steak! Just before serving, top the sliced steak with a pat of flavored butter like cowboy butter or fresh herb butter.

How to Store Grilled Sirloin Steak

Store leftover sirloin steak in an airtight container in the refrigerator for up to four days. To reheat steak without drying it out, warm the steak in a covered dish in a 250° oven. If you’re running short on time, reheat the steak in a covered skillet over medium heat, adding a little water or broth to the pan to keep the steak moist.

Grilled Sirloin Steak Tips

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How long do you grill sirloin steak?

How long it takes to grill sirloin steak depends on the steak’s thickness and the desired level of doneness. For 1- to 1-1/2-inch-thick sirloin steaks, cook the meat over direct heat on the grill. If you don’t have a meat thermometer, you can use the timing below to estimate doneness.

• Medium-rare: 4 to 5 minutes per side
• Medium: 5 to 7 minutes per side
• Medium-well: 7 to 9 minutes per side

Sirloin steaks thicker than 1-1/2-inches benefit from indirect heat. It can take up to 1 hour and 30 minutes to cook a 2-inch-thick steak over indirect heat, depending on the grill’s temperature. I recommend using a meat thermometer with a probe, eliminating the need to open the grill to check the steak’s temperature.

Is sirloin steak good for grilling?

Top sirloin is one of the best steaks to buy for the grill. Marinated and cooked to medium-rare temperatures, this boneless steak becomes almost as tender as more expensive steaks like ribeye or filet mignon. For the best flavor, look for a well-marbled top sirloin steak.

How do you keep sirloin steak from becoming tough?

There are three key steps to ensure sirloin steak won’t become tough: marinate the meat, let it rest and slice the steak against the grain. A good steak marinade contains fat, acid, salt and sugar to tenderize the meat and enhance its flavor. Once cooked, letting the steak rest for at least 10 minutes allows the muscle fibers to relax and the juices to redistribute within the steak. Finally, cutting steak the right way (against the grain) shortens the length of the muscle fibers, ensuring the slices are tender instead of chewy.

How do you serve grilled sirloin steak?

Serve grilled sirloin steak with steakhouse sides like loaded baked potatoes and grilled asparagus, or use the sliced meat as a flavorful addition to steak salad recipes. If you end up with a lot of leftovers, use the meat in leftover steak recipes like roast beef sandwiches or steak tacos.