Sirloin Steak
Tender, well-seasoned, grilled Sirloin Steak is the perfect summer dinner. The spice rub is the perfect blend of flavor, and cooked this way will allow for maximum flavor and juiciness. This steak is sure to be a favorite dish in your home.
This method and recipe takes an affordable cut of steak–sirloin– and makes it taste expensive! Steak house quality at home. Yum!
Serve with Bacon Wrapped Asparagus, Grilled Pineapple and Air Fryer Fries for a fun summer meal.
Sirloin Steak is the perfect summer meal idea. It is tasty and delicious, and cooked on the grill, which is perfect during those warmer months when you don’t want to be sweating in the kitchen using your oven.
While I love a recipe like Spanish Herbed Flank Steak, sometimes I want to get out of the kitchen and get grilling.
What You Need to Make Sirloin Steak
Delicious, well-seasoned Sirloin Steak is calling your name. So, let’s not waste anymore time, chances are you already have half of what you need in your pantry.
- Tomato Paste
- Fish Sauce
- Kosher Salt
- Onion Powder
- Garlic Powder
- Sirloin Steaks
Spice Rub
- Dried New Mexican Chilies (stemmed, seeded, torn into ½ pieces. You can sub chili powder if you do not want to toast your chilies yourself, but it is worth the extra step.
- Cumin Seeds
- Coriander Seeds
- Red Pepper Flakes
- Black Peppercorns
- Sugar
- Paprika
- Ground Cloves
- Vegetable Oil Spray
How to Make Sirloin Steak
Total time: 1 hour and 25 minutes
This recipe truly is Eazy Peazy. You simply rub steaks with the recipe’s savory paste and let them sit and absorb flavor. Then season with the homemade spice rub, and cook on the prepared grill. Let the grilled sirloin steaks rest and lastly slice and enjoy every single bite!
Step one: Rub
Combine rub ingredients in a bowl and then rub on your scoured steaks. Let sit to absorb flavor for about an hour.
Step two: Make Spice Rub
Toast up your chilies, cumin, coriander, pepper flakes, and peppercorn in a 10 inch skillet, then grind all your spices together.
Step three: Prepare Grill
Heat your grill or grill pan up, so you can get a nice sear on your steaks.
Step four: Season and Cook Steaks
Sprinkle with the prepared spice rub, then place the steaks over the hottest part of the grill and cook until browned and charred on both sides, 3-4 minutes per side. And until you reach desired doneness. Note: 125 degrees F is medium rare.
Step Five: Rest and Serve.
Transfer steaks to a clean wire rack and let them rest for 10 minutes. Then serve.
Tips and Tricks
Making this recipe is Eazy Peazy, but here are a few tips and tricks to help you get the perfect results every time.
- Sub out chile-based rub for ancho chile coffee rub or spicy chipotle chiles: While chile-based rubs work especially well with this technique, ancho chile coffee rub and spicy chipotle rubs work great too, and can give you a slightly different flavor profile.
- Can’t Find Chilies? If you can’t find chilies or don’t want to mess with toasting and grinding, feel free to substitute already ground chili powder, ground cumin, ground coriander, and ground peppercorns.
- Don’t forget to let your steak rest: Resting the steak is an important step. It helps the steak stay juicy and tender.
- Cut steak against the grain: Cutting steak against the grain will help the steak be more tender and far easier to eat.
- Get tools and ingredients out ahead of time: No one wants to be preparing food and realize you don’t have everything you need. Make sure the tools and ingredients are ready to go.
- Cook time will vary: Depending on whether you like your steak rare, medium, or well-done will impact the amount of time your steak is on the grill. For example a rare cook is about 120 degrees desired temperature, where a medium cook is 140, requiring a longer cook time. The thickness of the steak will impact this as well. Get a good meat thermometer and use it to get the perfect doneness every time.
Make Ahead and Storage
How to make this recipe ahead of time:
Make the spice rub ahead of time and store in your pantry for later use.
Or
Make rub, make spice rub, and scour steaks all ahead. But prepare day of.
Steak is best cooked and eaten fresh, reheating it will mean cooking it more. So if you plan to cook ahead, undercook your steak so you can finish it before serving, in order to maintain the juiciness and desired doneness.
Storage:
If stored properly, steak should last for about 4 days in the fridge. Store cooked and cooled Sirloin Steak in plastic wrap or air tight container. Reheat steak on the stove with olive oil, and any remaining juices, flipping every minute.
Note: Fresh is best.
Freezer Meal:
- Follow directions like normal.
- Freeze cooked and cooled Sirloin Steak in a gallon sized freezer bag.
- When ready to eat, defrost Sirloin Steak in the fridge.
- After defrosting the Sirloin Steak in the fridge, reheat in a pan with olive oil and use any remaining juices to help prevent dryness.
OR
- Prepare the different components, and freeze separately but all together in a large bag. So you just have to cook day of.
Use this Sirloin Steak recipe as a make ahead meal or eat right on the spot. Either way, you will be so happy you made this dish!
Other Great Recipes:
- Steak with Garlic Mushroom Cream Sauce
- Steak and Potato Foil Packs
- Instant Pot Salisbury Steaks with Mushroom Gravy
- Greek Marinated Steak with Corn Feta Relish
- Chimichurri + Charcoal Cooked Ribeye Steaks
Sirloin Steak
Equipment
- Spice grinder or mortar and pestle
- 10 inch skillet
- Grill or grill pan
- Wire rack
Ingredients
- 2 teaspoons tomato paste
- 2 teaspoons fish sauce
- 1 ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 sirloin steaks boneless, trimmed
Spice Rub
- 2 dried new Mexican chilies stemmed, seeded, and torn into ½ inch pieces
- 4 teaspoons cumin seeds
- 4 teaspoons coriander seeds
- ½ teaspoon red pepper flakes
- ½ teaspoon black peppercorns
- 1 tablespoon sugar
- 1 tablespoon paprika
- ¼ teaspoon ground cloves
- Vegetable oil spray
Instructions
- In a small bowl, combine tomato paste, fish sauce, salt, onion powder, and garlic powder and mix together well.
- Take sirloin steak and use a sharp knife to lightly scour the top of the steak by running the knife very lightly across the top forming a grid patterns, cutting a fourth of a centimeter deep.
- Then rub the paste on the sirloin steaks.
- Once rubbed, place steaks on wire rack set in rimmed baking sheet, and let rest for 1 hour.
- After 30 minutes of rest time, prepare the grill. Let it heat thoroughly.
- In the meantime, prepare the spice rub.
For the Spice Rub*:
- Toast chiles, cumin, coriander, pepper flakes, and peppercorns in 10-inch skillet over medium-low heat, stirring frequently, until just beginning to smoke, about 3 to 4 minutes.
- Transfer to plate to cool for about 5 minutes.
- After cooled, grind spices in spice grinder or in mortar with pestle until coarsely ground.
- Transfer spices to bowl and stir in sugar, paprika, and cloves.
Cook:
- When grill is hot, grab spices, and sprinkle half of the spice rub on the top of each sirloin steak, then flip and sprinkle remaining spices on other half.
- Place steaks over the hottest part of the grill and cook until browned and charred on both sides, 3 to 4 minutes per side. (125 is medium rare). Cook until desired doneness is achieved.
- Transfer steaks to a clean wire rack then let rest for 10 minutes before slicing and serving.
Notes
- 2 Tbs Chili Powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- 1 tablespoon sugar
- 1 tablespoon paprika
- ¼ teaspoon ground cloves
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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