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Sirloin steak, sliced after being grilled
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Sirloin Steak

Deliciously seasoned and grilled sirloin steak, with mega flavor that still allows the cut of beef to shine. Perfect for summer grilling.
Prep Time1 hr 10 mins
Cook Time10 mins
Total Time1 hr 20 mins
Course: Main
Cuisine: American
Keyword: sirloin, sirloin steak, summer grilling
Servings: 2
Calories: 381kcal
Author: Rachael

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

If you want to skip toasting the spices and grinding them yourself, sub for the following spice rub: 
  • 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

Calories: 381kcal | Carbohydrates: 15g | Protein: 52g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 138mg | Sodium: 2412mg | Potassium: 1094mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2022IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 8mg