My grilled sirloin steak recipe is tender, juicy, and bursting with flavor! I season the steaks with a simple and satisfying blend of garlic powder, salt, and pepper before tossing them on the grill.
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My Easy Recipe for Grilled Sirloin
Grilled sirloin steak was the very first recipe I made when my husband, Ben, bought a new grill for the backyard. Steak is one of his all-time favorite foods, and I was so excited to have a new way to prepare it for him. As soon as the grill was set up, I grabbed some sirloin and a few simple seasonings and got down to business.
When it comes to steak, I’m convinced that grilling is the way to go! Now don’t get me wrong, I love steaks cooked any and every way. I’ve made them on the stovetop and in the air fryer, and they were tasty both ways, but there’s something special about grilling… the grill marks, the smoky flavor, the beautiful brown crust!
As soon as Ben took his first bite of the steak, his face lit up and he exclaimed, “Okay, this meal alone has already made the grill worth it!” I’m pretty sure I’ve been grilling sirloin steaks at least once a month ever since then.
Looking for more delicious steak recipes? Be sure to check out my air fryer sirloin steak, slow cooker sirloin tip roast, Instant Pot sirloin tip roast, garlic butter steak bites, and my round steak recipe.
Grill Beef Sirloin Ingredients
- Sirloin steaks – I like to use steaks that are around 1½ inches thick.
- Olive oil – To make all of the seasoning stick and help with browning!
- Salt – Enhances the flavor of the meat and helps it become tender.
- Black pepper – Adds a sharp, fresh flavor to the recipe.
- Garlic powder – I use garlic powder so the flavor is spread evenly across the meat. Plus, I don’t have to worry about fresh garlic burning on the grill!
How do I choose the right steak?
When I shop for steaks, I pay close attention to the USDA grade, which indicates the quality. Prime is known for its flavor and tenderness, Choice strikes a balance between quality and price, and Select is the leanest.
I personally love the richness of ribeye, the texture of strip steak, and the flavor of skirt steak. Filet mignon is perfect for special occasions, but top sirloin is my favorite steak for everyday grilling. It’s on the leaner side, has a great balance with both flavor and texture, and it’s also affordable!
How to Grill Sirloin Steak
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Remove the steaks from the refrigerator and let them sit on the counter for 30 minutes to come to room temperature.
STEP TWO: Add the olive oil, salt, pepper, and garlic powder to a small bowl. Whisk to combine, then set aside.
STEP THREE: Pat the steaks dry with a paper towel, then brush the oil and seasoning mixture evenly over both sides of the steaks.
STEP FOUR: Preheat the grill to 450-500 degrees F and grease the grill grates.
STEP FIVE: Place the meat on the hot grill and sear one side for 3 to 5 minutes, then flip it over and sear the other side for the same amount of time.
STEP SIX: Use an instant-read thermometer to check the internal temperature. The steaks are ready when the thickest part has reached 130 degrees F (medium-rare). If they are not quite done, continue cooking and flipping for 2 minutes on each side until they are cooked to medium-rare.
STEP SEVEN: Remove the steaks from the grill and let them rest on a cutting board for 8 minutes before slicing.
STEP EIGHT: Cut thin slices against the grain and enjoy!
Tips for the Best Grilled Sirloin Steak
- I pat the meat dry with paper towels before brushing on the seasoning. My steaks get a perfect sear when I remove the excess moisture!
- It’s best to bring the steaks to room temperature first so that they brown up nicely on the grill.
- My family likes medium-rare steak, so I cook the meat to 130 degrees F. Cooking the steak past this point will make it tougher and chewier.
- I use an instant-read thermometer to test the meat’s readiness. There’s no guessing involved, which keeps things simple and safe.
- Don’t forget to let the meat rest for 8 minutes before slicing so that the juices redistribute. This is my best tip for the juiciest results!
Grilling Sirloin Steak Variations and Substitutions
- If I don’t have olive oil on hand, avocado oil or grapeseed oil are both great alternatives.
- For a more subtle and mild flavor, I use white pepper instead of black pepper.
- I add in some smoked paprika or cayenne powder when I want to bring on the heat. My husband loves the extra spice!
- I adjust the cooking time based on the thickness of the steak. Thicker steaks will take longer, while thinner steaks need less time.
- To take this recipe to the next level, I like to top it with steak butter or chimichurri sauce.
What to Serve with Grilled Sirloin
I like serving steak with creamy Instant Pot mac and cheese or with juicy crock pot corn on the cob. My kids always ask for these two sides when I make steak with simple seasoning or my other easy steak marinade.
Classic sides like baked potatoes, garlic bread, or a green salad will also pair well with steak to make the meal complete!
Grilled Sirloin Steak FAQs
What temperature should I cook my grilled steak to?
I cook my steak to 130 degrees F to achieve a perfect medium-rare texture. An instant-read thermometer makes it easy for me to check the temperature of the thickest part of the meat. If you prefer yours closer to medium, then 140 degrees F is the temp to aim for.
How should I store leftover grilled sirloin?
I always let leftover steak cool to room temperature before storing. I place it in an airtight container, then store it in the refrigerator for 3 to 4 days. For longer storage, I place my sliced steak in a freezer-safe container and freeze it for up to 3 months.
How should I reheat leftovers?
I prefer to reheat leftover steak in a skillet so it doesn’t dry out. I heat a little bit of oil or butter in a pan, then toss my steak slices in and stir for 1 to 2 minutes just until warmed through. If needed, I add a tiny splash of water and cover with a lid for a quick second to help retain the moisture.
More Easy Grilled Recipes
- Grilled chicken tenders
- Grilled chicken wings
- Grilled chicken legs
- London broil on the grill
- Grilled pork chops
- Grilled chicken thighs
Easy Grilled Sirloin Steak
Equipment
Ingredients
- 2 sirloin steaks 1 ½ inches thick
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Remove the steaks from the refrigerator and place them on the counter 30 minutes beforehand to allow them to come to room temperature.
- In a small bowl, whisk together the olive oil, salt, pepper, and garlic powder. Set aside.
- Pat the steaks dry with a paper towel, then brush the oil mixture evenly over both sides of the steaks.
- Preheat the grill to 450 – 500 degrees F and grease the grill grates.
- Place the sirloin steaks on the hot grill and sear one side for 3-5 minutes, then flip them over and sear the other side for the same amount of time.
- Start testing the steaks by inserting an instant-read thermometer into the thickest part of the meat. It is ready when the meat reaches an internal temperature of 130 degrees F (medium-rare). If they are not quite ready, continue cooking and flipping the steaks for 2 minutes on each side until they are cooked to medium-rare.
- Remove the steaks from the grill and place them on a cutting board.
- Let the meat rest for 8 minutes (to keep the juices locked in) before slicing.
- Thinly slice the steaks across the grain and serve.
Notes
- Pat the meat dry with paper towels before brushing on the seasoning.
- It’s best to bring the steaks to room temperature first so that they brown up nicely on the grill.
- Use an instant-read thermometer to test the meat’s readiness.
- Let the meat rest for 8 minutes before slicing so that the juices redistribute for a tender and juicy steak.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Steak doneness chart:
- Rare: 125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Medium-well: 145-150°F
- Well Done: 155-160° F
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
