Sitting by the grill and watching a juicy steak sizzle over coals has become a time-honored tradition. There are a lot of steaks to choose from when firing up the backyard grill. 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.
Picking Your Flavors
There are a ton of great top sirloin steak recipes to choose from when planning your summer barbecue. Whichever flavor you decide on, top sirloin is a flavorful and meaty cut that won't disappoint.
Grilled Sirloin Steak Marinade
This steak marinade is delicious and juicy and full of flavor. It pairs perfectly with roasted red potatoes or some grilled artichoke hearts. For best results, you'll want to give your steak a good eight hours to marinate in the fridge before cooking.
- 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 teaspoon white pepper
Add all of your ingredients to a blender and blend on high until mixed well. Pour the marinade over your steaks and marinate for up to eight hours.
Top Sirloin Dry Rub
A good dry rub is great for adding a tasty crust to the outside of your steak. With this recipe, you can also opt to braise your meat with a nice barbecue sauce right before you take it off the grill. This recipe goes great with some potato salad and other barbecue fixings.
- 3 tablespoons salt
- 3 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons dried oregano
- 1 tablespoon brown sugar
Mix all of the ingredients and rub it deeply into the meat. Allow the meat to stand for 20 to 30 minutes prior to cooking. Cook as normal.
Old-fashioned Grilled Sirloin
This is an old-fashioned go-to recipe that works with just about any steak, but especially well with top sirloin. Pair it with a fluffy baked potato with all the fixings and some grilled asparagus. For a savory add-on, top your cooked steak with sautéed onions and mushrooms.
- 3 tablespoons melted butter
- 4 or 5 garlic cloves, minced
- 1 tablespoon salt
- 1 teaspoon cracked black pepper
Prior to grilling, rub the salt into your steaks. Let stand until your steaks are room temperature, usually 20 to 30 minutes. Mix the garlic cloves in with the melted butter and set aside.
Grill your steak as you normally would, and when finished, braise the cooked meat with the melted garlic butter, then sprinkle on the cracked pepper. Wrap them in aluminum foil and let them sit for about five minutes. Unwrap and enjoy!
Selecting the Perfect Cut
Picking out quality steaks takes a bit of know-how. You want to pick meat with vibrant red color. Avoid meat that has a gray tinge to it. This indicates the meat's been sitting for a while. It's still safe to eat, but the flavor may not be as robust compared to a fresher steak.
You also want to give a good eye to what's called the "marbling" of the meat. This is how much fat is interspersed throughout the meat fibers. You don't want large chunks of fat, rather, you want to select a cut that has a good amount of streaks and lines of fat distributed evenly throughout the meat. A good cut will look like, as the name implies, a slab of white and red marble. Choosing cuts with good marbling will ensure your steak is delicious and tender.
And If you're still unsure, don't hesitate to ask the butcher for advice. They can even prepare a fresh cut for you that's not been sitting on the rack.
Prepping the Grill
There are two ways you can cook a steak on a grill: propane and charcoal. There are pros and cons to each method. Propane is easy and the temperature is consistent, making it simple to cook with. Charcoal, on the other hand, is a bit more finicky but can give the meat a delicious smokiness that's hard to beat. We'll leave the big decisions up to you.
Propane
Compared to charcoal, propane is easy. If you've got an electric start grill, simply open up your propane tank, set the temperatures on your grill and get going. Be sure to twist the knob on your propane tank counter-clockwise, and be sure to close it again once you're done cooking.
Charcoal
As stated, charcoal is a bit trickier to work with. When cooking with it, it's difficult to get exact temperatures down. There are a couple of factors to consider such as the style and size of your grill and the type of charcoal you're using. The good thing about charcoal is that, if you need to adjust the level of heat, you simply move your coals around--with a safe utensil, of course!
The best way to get a great pile of coals going is to start with just three or four briquettes. Put them in a small heap in the center of your grill and soak them with a bit of lighter fluid. Let the lighter fluid soak into the coals for about 60 seconds before lighting them on fire. Once lit, let the coals burn until the flame has died down and they're white and ashy. Once they're ready, pile the rest of your coals on top. Now go chop your veggies or have a beer.
After about twenty minutes, the starter coals will have lit the rest of your coals and you'll be good to start grilling. This method is great because you use very little lighter fluid, which can ruin the flavor of your foods. Once your coals are hot and ready to go, spread them out and place the grate on your grill and get ready to cook your steak.
Cooking Your Steak
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.
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Conclusion
Top sirloin is a versatile and tasty steak. No matter what you have on your summer dinner menu, you can find a way to incorporate this delicious cut. Pair your menu with one of these mouth-watering recipes, run down to the butcher shop and fire up the grill for a delicious summer barbecue that's sure to please the crowd.
Frequently Asked Questions
Is top sirloin steak tender?
What is the best way to cook top sirloin steak?
How do you tenderize top sirloin steak?
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Does top sirloin steak need to be marinated?
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