Maxs Grilled Top Sirloin Steak Recipes

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MARINATED TOP SIRLOIN STEAKS



Marinated Top Sirloin Steaks image

Make and share this Marinated Top Sirloin Steaks recipe from Food.com.

Provided by Parsley

Categories     Steak

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 (6 ounce) top sirloin steaks (or similar cut)
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
2 tablespoons sherry wine
1 tablespoon brown sugar
1 teaspoon fresh thyme
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Place steaks in a plastic Ziplock bag, or plastic container.
  • In a small bowl, whisk together all the remaining ingredients. Pour over steaks; turn to coat evenly.
  • Chill for at least 6 hours; turning occasionally to redistribute marinade.
  • After marinating, heat grill on med-high.
  • Remove steaks from marinade and place on hot grill (discard the marinade). Grill for about 4 minutes on each side or to desired doneness.

Nutrition Facts : Calories 85.5, Fat 3.4, SaturatedFat 0.5, Sodium 232.3, Carbohydrate 7, Fiber 0.1, Sugar 4.5, Protein 0.2

GRILLED TOP SIRLOIN THE RIGHT WAY



Grilled Top Sirloin the Right Way image

Top sirloin is a moderately tender steak with a bit of chew. It has good marbling and great beefy flavor without any excess fat. Because it's a moderately tender cut with great beefy flavor, it doesn't need a bold marinade or heavy seasoning. A quick flash on the grill will yield a beautiful, medium rare steak that will be the star of your next barbeque.

Provided by cavetools

Categories     Main Course

Number Of Ingredients 5

1 top sirloin steak
salt
ground black pepper
olive oil
minced garlic or garlic powder

Steps:

  • Choose your steak. Look for a bright red steak with minimal browning, as brown spots indicate the steak has been exposed to oxygen for long periods of time. While the top sirloin isn't known for being a particularly fatty cut, you should look for a steak with nice marbling throughout and a thin layer of fat across the top.
  • The steak should be about 1-inch thick and cut evenly. If you can, chat up the butcher and ask him or her to cut you a steak to order.
  • Since the steak already has a robust character and the grill will add some smoke flavor, I only use salt ​or kosher salt and ground black pepper for seasoning.
  • Just before grilling, rub a small amount of olive oil on each side and hit the steak with coarsely ground pepper. Maybe use some minced garlic or garlic powder to taste.
  • If you have the time, salt the steak 40 minutes to 8 hours before cooking it.
  • Let it rest on a baking rack, uncovered, in the refrigerator if you're salting it overnight.
  • Before hitting the grill, make sure your steak comes up to room temperature.
  • Prep the grill (gas grill, outdoor grill, whatever you have) by getting it really, really hot. Keep the lid closed up until the moment you place the steak on the grill. You're looking for a hard sear to seal in the juices.
  • Using a good pair of tongs, quickly lay the steak on the grill, protecting yourself in the event that the addition of fats and oils causes a flare-up.
  • Set your timer and wait: in order to get a good sear, you won't want to move the steak for a few minutes.
  • Cooking times vary based on temperature preference, but for medium rare: a 1-inch steak takes about 4-5 minutes a side, and a 2-inch steak about 9 minutes a side.
  • When flipping the steak, always use that handy pair of tongs and not a fork. A fork would pierce the steak and let the juices escape. We went through so much trouble to seal in the juices with a great sear, so we don't want to let them out!
  • If you're looking to create professional grill marks, turn the steak at a 45-degree angle a quarter of the way through cooking. Then flip at the halfway mark, and repeat the process.
  • If you really want to nail your cooking temperature, feel free to use an instant-read meat thermometer.
  • A medium-rare steak should be pulled between the internal temperature 130-135 degrees F.
  • Now this is REALLY important: let that steak rest. Do not, do not (under any circumstances) cut this steak as soon as it comes off the grill.
  • Resting it for at least 5 minutes allows the juices to redistribute within the steak instead of bleeding out as its cut, resulting in an amazingly juicy steak.
  • Now that you have a perfectly grilled top sirloin, top it with an herbed compound butter or my personal favorite, another good pair - chimichurri. Served with a side of beautifully grilled fingerling potatoes and charred carrots, this is one cookout that everyone is going to be talking about for a while!

Nutrition Facts : ServingSize 100 g, Calories 202 kcal

GRILLED TOP SIRLOIN RECIPE



Grilled Top Sirloin Recipe image

Top sirloin is a tasty, versatile and affordable cut of beef. It can round out your menu with a smoky dry rub, a grilled sirloin steak marinade or nothing but a little garlic butter and salt and pepper.

Provided by cavetools

Categories     Main Course

Number Of Ingredients 13

1/3 Cup Soy sauce
1/3 Cup Olive oil
1/4 Cup Worcestershire sauce
3 or 4 Garlic cloves, minced
3 Tablespoons Dried basil
2 Tablespoons Dried parsley flakes
1 Tablespoon White pepper
3 Tablespoons Salt
3 Tablespoons Smoked paprika
2 Tablespoons Garlic powder
2 Tablespoons Onion powder
2 Tablespoons Dried oregano
1 Tablespoon Drown sugar

Steps:

  • Top sirloin grill temperature is a little nuanced.
  • The best way to do it is to have two levels of heat: You want one side of the grill to be at around medium-high for searing and browning and the other at a medium-low level for cooking the meat through.
  • If you're using propane, simply light two sections, one for each of the temperatures.
  • If you're using charcoal, you can accomplish this by putting most of your coals on one side of the grill and leaving a few on the other side.
  • Start by putting your steak over the medium-high heat and searing it for a good three to four minutes on each side.
  • After that, you can move it over to the medium-low side until it reaches your desired doneness.
  • Be sure to use thongs as using a fork will cause all the delicious juices to run out of your steak.
  • The best way to check for doneness is to go by firmness.
  • A good trick for this is to place your index finger to the tip of your thumb, forming a circle with your thumb and finger.
  • Now use your other hand to feel the base of your thumb.
  • This is what a rare cut would feel like.
  • Now use your middle finger and thumb to form the circle.
  • This is what medium-rare would feel like.
  • Moving down your fingers, your pinky and thumb would be a well-done steak.
  • It takes a bit of practice but using this method, you'll soon be able to tell the doneness of a steak by simply feeling it directly.

Nutrition Facts : ServingSize 100 g, Calories 202 kcal

MAX'S GRILLED TOP SIRLOIN STEAK



Max's Grilled Top Sirloin Steak image

Make and share this Max's Grilled Top Sirloin Steak recipe from Food.com.

Provided by That Napa Chicken R

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon fresh coarse ground black pepper
2 garlic cloves, minced
2 teaspoons coarse salt
2 teaspoons prepared horseradish
2 tablespoons olive oil
2 lbs boneless beef top sirloin steaks

Steps:

  • In a small bowl, mix together the pepper, garlic, salt, horseradish, and olive oil. Place the steaks on a shallow dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.
  • Remove the steaks from the refrigerator an hour before cooking. When your are ready to grill, preheat barbecue grill.
  • Heat broiler; broil steak approximately 3 to 4 minutes per side or until done to your preference using a meat thermometer (see below).
  • Rare - 120°F
  • Medium Rare - 125°F
  • Medium - 130°F.
  • When the steaks are done to your liking, remove from oven, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Slice steak across grain into 1/4-inch slices. Place on a platter or individual dinner plates.

Nutrition Facts : Calories 581.9, Fat 43.6, SaturatedFat 15.6, Cholesterol 152, Sodium 1291.9, Carbohydrate 1.8, Fiber 0.5, Sugar 0.2, Protein 43.4

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