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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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!
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.
Ingredients
Master how to grill the perfect steak with these mighty little powerhouse cuts of beef.
- 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
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.
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.
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.
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.
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.
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
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.
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.
MORE DELICIOUS STEAK RECIPES
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Grilled Top Sirloin Steaks
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
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
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On a propane grill, do I cover during the searing process?
Good Q, Austin. This answer is an ‘it depends’ if your super comfortable with your grill, then yes, feel free to close the lid for the sear. Otherwise, because its ripping hot anyway, its totally ok if you don’t.
Your link for ooomami blend goes to a site with no signs of ooomami blend
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!
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
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,
460 calories in a 1g serving is waaaaay too many calories for me.
Hey Hey Callen, the nutrition info provided is an estimate based. Thanks,
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?
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!
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.
Steak night is the best night! These came out perfect and made for great leftovers on salad the next day!
I made these steaks and had them with a mixed green salad. What a perfect meal!
Some great grilling tips and a delicious recipe!
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!