Fire up that grill because it’s steak night! With a kiss of flame and a bit of smoke from the fire, Grilled Top Sirloin Steaks are every bit as delicious as filet mignon but are a fraction of the cost!
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Hungry for meat? Skip those expensive designer steaks and make a steak that’ll knock your socks off for a lot less money! Grilled Top Sirloin Steaks are one of my favorites for a good reason – not only are they more affordable, but they have plenty of big, beefy flavor. And, you can really sink your teeth into this steak.
Infused with flavor and cooked quickly over high heat to lock in all the juicy beefiness, this steak cooks quickly, so make sure to have all your other sides ready to go. Wondering what to serve with a Grilled Top Sirloin? I’ve got plenty of suggestions below.
Fire up the charcoal grill (gas grill instructions are below) and grill up a meat-fest that everyone will love! Cooking steak is easy – you’ll be a pro in no time!
What Is A Top Sirloin Steak?
Top sirloin steaks are cut from the sirloin subprimal muscle, towards the rear of the cow. The sirloin subprimal is divided into two sections: the top sirloin and the bottom sirloin.
A top sirloin steak is cut from the more tender top portion, and in this recipe, we’re using petit top sirloin steaks. These are a smaller cut of steak with visually thin marbling and plenty of beef flavor.
This smaller petit top sirloin cut is often portioned in 3 to 4 oz from the top sirloin and looks similar to a filet steak, about 1 inch thick. And they are also perfect for hot and fast pan seared steak.
- Petit top sirloin steaks – About 4 ounces each.
- Salt – Coarse salt, like kosher salt.
- Olive oil
- Girl Carnivore Ooomami Seasoning – If you don’t have this, use a mushroom-based umami rub. What is umami? I explain all about it and how to use it here!
- Black pepper
- Butter – for bonus flavor, make a compound butter with shallots and a little umami powder in it just for beef.
How To Make Grilled Top Sirloin Steaks
Season the sirloin steaks liberally with salt and let them sit at room temperature for 30 minutes while you prepare the charcoal grill.
Prep the grill for a 2-zone fire by lighting the charcoal in a charcoal chimney until it is ¾ of the way ashed over.
Pour the charcoal onto one side of the grill and place the grill grate on top. Cover the grill and let it heat up for about 5 minutes.
Rub the steaks with a thin coating of oil and sprinkle it with the Girl Carnivore Oomami seasoning. Add more salt and pepper to the steaks.
Place the steaks on the grill grates and grill for 2-3 minutes. When grill marks have formed and the steaks release easily, rotate them 45 degrees and cook an additional 2 minutes.
Flip the steaks and sear on the other side for a few minutes, then move the steaks to the cooler side of the grill.
Cover the grill and cook the steaks until they reach an internal temperature of 130-F for rare.
Remove the steaks from the grill and rest them topped with a pat of butter or umami compound butter.
Slice the grilled top sirloin steak across the grain into thin strips and serve.
To Grill Top Sirloin Steaks On A Gas Grill
Prepare the steaks, then preheat your gas grill for indirect heat by allowing the burners to run at medium-high for 5 minutes with the lid closed. Then, turn off all but one of the burners and cook as directed in the charcoal grill instructions, moving the steaks from direct to indirect heat.
What To Serve With Grilled Sirloin Steak
Anything goes with steak, but some of my favorite picks include Deep Fried Mac and Cheese, crispy beef tallow fries, or a tasty bowl of lobster bisque. And be sure to use any leftover steak in a tasty grilled steak salad!
- Letting the steaks come to room temperature before grilling them is key to getting an even cook throughout.
- Don’t overcook these steaks. Perfectly grilled steaks should be cooked no more than medium-rare, and they’re so lean that they’ll dry out and get tough if you overcook them.
- Resting is important! Let the steaks rest for at least 10 minutes for the best juicy steak.
Frequently Asked Questions
You can, but there’s no need to! This steak cooks best over a hot flame, and make sure not to overcook them.
Top sirloin cooks best over high heat. The high heat will sear the steaks locking in all the flavor. Then, move them to indirect heat to finish cooking.
Depending on the heat of your fire and the temperature of the steaks when you start cooking them, these steaks can be ready in about 10 minutes. Use a meat thermometer for the most accurate cooking.
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Grilled Top Sirloin Steaks
- 2 petit top sirloin steaks about 4 oz each
- 1 tbsp Salt
- 1 tbsp Olive oil
- 1/2 tbsp GirlCarnivore Ooomami Blend
- 1/2 tsp Black pepper
- 2 tbsp butter
Prep the steaks
- Season the steaks liberally with salt and let them sit for 30 minutes.2 petit top sirloin steaks, 1 tbsp Salt
Prep the grill
- Meanwhile prep the grill for a 2 zone fire.
- Light charcoal in a charcoal chimney until it is three quarters of the way ashed over.
- Pour the charcoal onto one side of the grill.
- Place the grill grate on top and clean if needed.
- Let the grill heat for 5 minutes covered.
Grill the steaks
- Rub the steaks with a thin coating of oil and season with Ooomami. Sprinkle with another layer of salt and freshly ground black pepper.1 tbsp Olive oil, 1/2 tbsp GirlCarnivore Ooomami Blend, 1/2 tsp Black pepper, 1 tbsp Salt
- Place the steaks on the grill grates and let sit for 2 to 3 minutes.
- Rotate 45 degrees, when grill marks have formed and the steaks release easily from the grill.
- Cook for another 2 minutes.
- Flip the steaks and sear the other side for 2 minutes before moving the steaks to the cooler side of the grill.
- Cover with the lid and allow the steaks to continue to cook to your desired internal temperature, 130F for rare.
- Remove the steaks from the oven and rest with a pat of butter, or umami compound butter, on top for 5 minutes.2 tbsp butter
Slice and serve
- Slice against the grain into thin strips to serve.
Then, turn off 2 of 3 of the burners (or 3 or 4 depending on your grill).
Cook as instructed above moving from direct to indirect heat to your desired internal temperature.
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