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!

Close up of sliced petit top sirloin steak, cooked to a pink medium rare center, seasoned with salt and fries in the background.

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In this recipe:

Grilled Sirloin Steak

Hungry for meat? Skip those expensive designer steaks and make a steak recipe that’ll knock your socks off for a lot less money! Grilled Top Sirloin Steaks are one of my favorites for a good reason and one of the best steaks for grilling – 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!

Petit sirloin steak, sliced on a cutting board with the edge of the knife, salt flakes, and juicy medium rare slices.

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.

2 petit top sirloin steaks, raw, on a black baord.

Grilled Sirloin Steak Ingredients

Master how to grill the perfect steak with these mighty little powerhouse cuts of beef.

How to Grill Top Sirloin Steak

Step 1: Season the sirloin steaks liberally with salt and let them sit at room temperature for 30 minutes while you prepare the charcoal grill.

2 top sirloin steaks seasoned with salt on black background.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: Flip the steaks and sear on the other side for a few minutes, then move the steaks to the cooler side of the grill.

Step 7: Cover the grill and cook the steaks until they reach an internal temperature of 130-F for rare.

2 top sirloin steaks on a grill over charcoal.

Step 8: 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. 

Black plate on dark blue background showing sliced top sirloin steak with a pink medium rare center, seasoned with salt and pepper, knife and fork and fries.

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.

Top Sirloin Recipe Tips

  • 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.
Flay lay shot of black plate with sliced top sirloin steak fries and salt; Additional plate on the side.

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!

Frequently Asked Questions for Grilling Sirloin Steak

Do you need to marinate a top sirloin steak?

You can, but there’s no need to! This steak cooks best over a hot flame, and make sure not to overcook them.

What temp do you grill top sirloin medallions?

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.

How long to grill top sirloin steaks?

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.

Is top sirloin steak tender?

Yes, a top sirloin cut is tender. Although not as tender as a filet mignon, the top sirloin is cut from the top area of the sirloin, behind the loin. Although not as tender as a filet mignon, it’s a lean cut with minimal marbling for a fraction of the price.

Top sirloin steak sliced to show medium rare strips, seasoned with coarse salt and pepper, with a knife and fork on a black plate.

MORE DELICIOUS STEAK RECIPES

If you’ve tried this grilled top sirloin steak, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Facebook.

Griled Sirloin Steak

5 from 25 votes
Prep: 35 minutes
Cook: 15 minutes
Resting Time: 5 minutes
Servings: 2
This meaty little top sirloin steak is ideal for grilling to medium rare perfection. This basic recipe is incredibly simple, has a roboust beefy flavor, and is easy on the wallet.

Ingredients  

  • 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

Instructions 

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.

Rest

  • 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.

Video

Notes

If you don’t have Ooomami, try it, it’s amazing on steaks. Or check out a mushroom-based umami rub at your local market as a substitute.
For a gas grill, follow the same instructions but simply 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 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.

Nutrition

Serving: 1g | Calories: 460kcal | Carbohydrates: 3g | Protein: 51g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 163mg | Sodium: 3706mg | Potassium: 864mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 415IU | Vitamin C: 0.1mg | Calcium: 117mg | Iron: 5mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.

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5 from 25 votes (19 ratings without comment)

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Comments

    1. Thanks, Clark. We’re in the process of finding a new distributor for our spices. Please sign up for our emails to be the first to know when we get them back in stock. Thanks!

  1. 5 stars
    Good morning, G.C.,

    I just wanted to interject a word into your website that I have been an outdoor cook for more years than you can count and have done just about all of your recipes at one time or the other. Your recipes are right on, and you have a very nice website. I enjoy reading it and I will be here from now on. Finding your website was a nice discovery. Have a nice Easter holiday.
    Blessings,
    Doug Scott

    1. Thank you so much, Mr Scott. I appreciate you taking the time to comment – it means a lot to me and it helps fuel the fire that keeps this site up and running. I hope you and your family have a wonderful Easter as well.
      Cheers,

  2. This looks amazing. I’m not good on the grill and the step by step makes me feel like I can do it. One thing – my husband does not like rare meat. How long do you think we should cook it for medium?

    1. Hi Linda, to get a perfect medium steak, we highly recommend using a meat thermometer. We love Thermapen for the most accurate results. For medium, the internal temperature would be 140 degrees F before the rest. When you transfer the steaks to the cooler side of the grill, after the sear, you can add a few minutes to get to this result. I hope your family loves these!

  3. 5 stars
    I love meat, and I love grilled meat. But doing the grilling myself has always mystified me. I love the step by step instructions for getting perfect top sirloin steaks.

  4. 5 stars
    This is really easy to follow, loved this sirloin steaks recipe! It’s really tasty and very flavorful! Will surely have this again! Highly recommended!