Grilled Sirloin Steak

Grilled Sirloin Steak is juicy, flavorful, and buttery tender every time with just minutes of prep!

These Grilled Sirloin Steak recipe will be your new go-to way to make steak!  The steak is seasoned with a dynamic smoked paprika, garlic forward spice rub that creates a caramelized seasoned crust once grilled, and then is finished with a rich Cajun butter for melt-in-your-mouth tender, juicy steak with tantalizing complex notes. And the best part of Grilled Sirloin Steak?  It’s SO easy with practically zero clean up!  Season, rest, then grill – that’s it!  The fantastic spice rub and butter is also extremely versatile and can used with your other favorite cuts of steak as well.  I’ve included tips and tricks and detailed directions for how to grill steak to achieve melt in your mouth, juicy, steak even if you have never made steak before! Serve your grilled steak with your favorite sides like corn salsa, strawberry spinach salad and fruit salad and your perfect summer meal awaits!

I love grilling steak in the summer! From marinated flank steak to carne asada, street tacos, mojo steak tacos, steak fajitas, Cajun steak, classic steak kabobs, Brazilian steak kabobs, etc.  – there’s just no better way to achieve that smoky caramelized char with hardy any cleanup!  So, today I’m excited to bring you this Grilled Sirloin Steak recipe just in time for Father’s Day!

PIN THIS RECIPE TO SAVE FOR LATER

GRILLING STEAK

There’s nothing quite like a juicy, sizzling steak hot off the grill.  It’s rich, satisfying, and this Grilled Sirloin Steak is pumped with hypnotic Cajun flavor that will make your eyes roll back in your head with delight. It’s not only perfect for upcoming Father’s Day but for all summer long.  Here’s why you’ll love this grilled steak recipe:

• Flavor packed. This Grilled Sirloin Steak is simple yet jaw dropping delicious. What really sets it apart is the dynamic spice rub made with smoked paprika, garlic powder, onion powder, pepper, cayenne pepper, oregano and thyme and the luscious Cajun butter.  The seasoning envelops the grilled steak in a smoky, earthy, robust, crust with just the right kick of heat.
• Easy. Second only to its superb deliciousness, is how simple grilled steak is to make! It’s the quintessence of minimal effort, maximum reward. To make, just whisk the seasonings together, rub them all over the steaks, let the steak rest, then grill. And if you’re feeling fun and flirty, slather them with some Cajun butter, which sounds fancy, but really takes 5 minutes to whip up.
• Foolproof. Grilling steak is not complicated at all.  It’s about following simple instructions such as picking the right cut of steak, generously seasoning and not overcooking the steak.  With my step-by-step instructions and a meat thermometer, your grilled steak will emerge second to none!
• Minimal cleanup.  Summer is all about spending time outdoors with family and friends – and not in the kitchen. This recipe allows you just that – you can even grill the steak next to your loved ones.  The only cleanup you’ll have is the seasoning and butter bowl – that’s it!  
• Perfect for every occasion. Grilling steak is always the answer in the spring and summer.  It’s gourmet enough for special occasions such as Mother’s Day, Father’s Day, Memorial Day, 4^th of July, etc. but is simple enough for a simple backyard dinner.  This Grilled Sirloin Steak recipe also uses a more economical cut of beef so you really can enjoy it any night of the week.

The best Steak for Grilling

You can use any pricier cut of beef to grill steak without a marinade such as ribeye, rib steak, filet mignon, New York strip (New York steak, shell steak, strip steak or sirloin strip), porterhouse and T-bone and they will all be fantastic but I recommend top sirloin if you don’t want to break the bank. Top sirloin steak is often called the “weeknight steak” because it boasts big beefy flavor but is affordable enough to enjoy any night of the week.  It’s a great option for grilling because it’s:

• Economical yet flavorful:  sirloin allows you to reap the juicy, beefy tenderness of a more expensive cut of beef without paying the extra $$.  Sirloin is fairly affordable yet still emerges tender even without a marinade and is considered one of the most flavorful cuts of beef, generally second only to the ribeye. 
• Finely marbled:  the finely marbled fat melts during cooking, resulting in superior flavor and juicy tenderness.  The steak is void of thick pockets of fat that won’t melt during quick cooking so your steak is buttery tender through and through.
• Little connective tissue: means the muscles have done very little work so they aren’t tough. The lack of tough connective tissue keeps your steak melt-in-your-mouth through and though without chewy pockets.  

Note: Please do NOT use less quality cuts such as flank steak or skirt steak.  Cheaper cuts will yield tough and chewy results and only should be used if marinated first. If you want to use flank steak, try my marinated flank steak recipe.

GRILLED SIRLOIN STEAK BASICS

• Where is sirloin steak from? Sirloin is a cut of beef from the primal loin, or the upper (“top”) portion of the cow that runs just under the backbone.  It provides naturally tender, flavorful cuts of beef, including the top sirloin, T-bone, strip steak, porterhouse steak, and tenderloin. Top sirloin steaks are made by removing the tenderloin and bottom round muscles.
• How much does top sirloin steak weigh? Top sirloin steak can be cut into almost any size portion, but generally a single steak weighs around 6-9 ounces and is about 1 ½ inches thick.   This recipe is for 5 top sirloin steaks, but you can adjust the number of steaks by using the up or down arrow located next to the serving size.
• Do you have to marinate sirloin steak before grilling?  Top sirloin boasts a bold, beefy flavor and is delicious on its own with just salt and pepper, or coated in a spice rub. It is tender and juicy enough to be cooked without a marinade, although a marinade can also be used.
• How should you grill sirloin steak?  After seasoning and letting the steak rest, it should be cooked hot and fast – either grilled or pan seared. It can become tough when cooked too long at low temperatures due to its little fat, unless it is braised low and slow until tender.
• What is grilled sirloin steak good for?  Sirloin steak is extremely versatile and is delicious on its own with butter or sauces, or it’s ideal for kabobs, fajitas, Italian pasta, stir fries, steak and potatoes and makes great steak sandwiches.

HOW TO PURCHASE AND STORE SIRLOIN STEAK

• Is top sirloin steak expensive?  Top sirloin is the least expensive tender steak you are going to get before you start sacrificing flavor and tenderness and have to doctor the steak up with a marinade.  It typically ranges from $12-$18 a pound for top sirloin steak.
• How much sirloin steak do I need per person? The general rule of thumb is to allow 4-8 oz. of steak per person, so an average top sirloin steak will serve 1-2 people.   You will need to take into consideration the appetite of your eaters (adults/children) and what else you are serving with the grilled steak.
• Where to buy sirloin steak? Sirloin steak is widely accessible and should be easy to find at any grocery store.  It is located in the beef section or at the butcher counter.  You can also purchase grass fed, thicker (butcher’s cut), and aged top sirloin for a higher price from retailers such as Omaha Steaks, Kansas City Steaks, etc.
• What to look for when buying top sirloin steak?  Select PRIME or CHOICE cuts of steak.  Steak is graded by its quality in tenderness, juiciness and flavor. Prime beef is the most superior in all three categories and is what I used for this steak.  It can be difficult to locate Prime Cuts at your local grocery store (usually reserved for restaurants and hotels), but I have been successful finding it at Costco.  Ask your butcher if they sell Prime Cuts or if they can get them for you.  Choice beef is also high quality, but boasts less marbling than Prime.  It is still tender, juicy and flavorful especially when not over cooked, and definitely is a great choice as well.
• How do I store raw sirloin steak? Uncooked steak should be stored in its packaging until ready to use or transferred to a freezer bag with all excess air squeezed out. Store in packaging for up to three days.
• How do I store grilled sirloin steak? Cooked sirloin steak should be stored in the refrigerator in an airtight container for up to five days.  Sirloin steak can also be frozen in an airtight container with excess air squeezed out or vacuum-sealed to prevent freezer burn.  Frozen grilled steak is good for up to three months.

GRILLED STEAK SPICE RUB

Seasonings MAKE a steak, especially when grilling a steak without a marinade.  In this Grilled Sirloin Steak recipe, we will be using a homemade Cajun seasoning made up of a robust blend of herbs and spices.  It’s smoky, spicy, earthy and utterly fantastic.  It adds complexity without masking the meatiness of the steak. 

To make, you’ll whisk together:

• 1 tablespoon garlic powder
• 1 tablespoon kosher salt (NOT table salt)
• 2 teaspoons smoked paprika
• 2 teaspoons regular paprika
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon pepper
• 1/2-1 teaspoon cayenne pepper

A couple notes:

• Use Kosher salt. Kosher salt is a must for steaks because it aids in dry brining (more on that below) because its large texture doesn’t clump like table salt. I recommend Diamond Crystal brand kosher salt.  
• Used smoked paprika. The red appearance is from the smoked paprika and cayenne pepper.  Please do NOT substitute smoked paprika with regular paprika – the smokiness is everything. You can find smoked paprika with the rest of the spices at your grocery store.  I use it in ALL my Cajun and Mexican recipes, so I promise your purchase will not go to waste.

The rest of the spice rub is a mix of common pantry seasonings you probably have on hand already.  You can also customize the heat by using more or less cayenne pepper.  I don’t find ½ teaspoon cayenne too spicy but it does have a little kick to it – you are welcome to use less if you don’t like heat.

THE BUTTER

The Cajun butter melts over the hot grilled steak and drenches each bite with buttery, juicy, smoky goodness.  For the butter you will need:

• Butter: use unsalted butter because the steak is already salted. You don’t ruin your grilled steak by making it too salty!  You can add salt, but you can’t take it away!  
• Seasoning:  you’ll add some reserved seasoning from the spice rub so infuse the butter with flavor – double the flavor without double the work!
• Lime juice and zest:  adds a Cajun flair and cuts through the richness of the steak.  Don’t worry, it’s not very strong.
• Herbs:  use a mixture of fresh herbs such as chives, parsley, oregano and thyme to add whispers of herbal freshness.

 GRILLED STEAK VARIATIONS

One you have the technique down for cooking this grilled steak recipe, you can go rogue and create all sorts of variations. Here are a few to try:

• Swap butter for dipping sauce.  Instead of the Cajun butter, use barbecue sauce, horseradish sauce, Béarnaise sauce, mushroom sauce, peppercorn sauce, red wine sauce, balsamic reduction, mustard sauce, blue cheese sauce, chimichurri, salsa verde and of course, good old steak sauce.
• Use different herbs.  Swap in your favorite herbs or add additional herbs such as rosemary or basil.
• Use different seasoning.  I think the spice rub is perfection but you can also experiment with different seasonings like the one I use in my barbecue brisket and ribs recipe, or Fajita seasonings, or Asian inspired seasonings such as Chinese 5 Spice, ginger and garlic.
• Make it spicy.  Add additional cayenne pepper to the spice rub.
• Use different types of wood.  If you have a charcoal grill, you can add different kinds of wood to the fire to contribute smokiness and enhance the overall flavor of the grilled steak.

HOW TO GRILL STEAK

Grilling steak is simple with just a little know-how. Here are detailed instructions so you can make the best grilled steak every time.

SEASON, THEN CHILL (DRY BRINE)

If you don’t have time to season and chill your steak, don’t worry too much about it, but if you do have time, you will be rewarded with more flavorful, juicy steak.  The seasoning acts like a dry brine.  Dry brining sounds fancy but it simply means seasoning the beef with salt (and other seasonings) and chilling it uncovered in the refrigerator overnight up to 48 hours.  If you don’t have time, you can just season and let it rest while it comes to room temperature – so don’t stress about this process!  

How does it work?  The salt in the dry brine achieves 3 goals:

• Deep seasoning:  the moisture of the steak breaks down the water-soluble elements in the seasoning creating a glaze which you will be able to see sitting on the surface of the beef. The glaze eventually seeps back and penetrates deep into the meat as the salt moves from an area of high concentration (the surface of the beef) to a lower concentration (inside the beef), resulting in deeply flavored steak.
• Tenderizes:  the salt breaks down the cell proteins so they can no longer contract when cooking which allows the cells to hold onto more water resulting in juicier beef.
• Golden crust:  the salt helps achieve better surface browning – the hallmark of any well-cooked beef.  The salts result in a quicker Maillard reaction and crispier crust because the surface of the meat stays drier during searing and cooking.

BRING STEAK TO ROOM TEMPERATURE

One of the biggest mistakes people make when grilling steak (or any protein), is grilling it straight out of the refrigerator – this is a big no-no.  Instead, the steak should be transferred to the counter for 60 minutes before grilling.   

The steak needs to rest at room temperature before cooking in order for it to cook evenly otherwise you are left with an overcooked exterior and cold interior.  Bringing the steak to room temperature also relaxes the cold muscle fibers so they release natural moisture which is then reabsorbed into the muscle for juicier results (otherwise the moisture stays trapped in the fibers).

HEAT GRILL

Heat the grill with the lid closed cranked to the maximum high temperature so it can achieve temperature more quickly; plan on 10-15 minutes.  Once the grill is hot, you can adjust the temperature if needed.  Don’t add the steak until the grill is hot or it won’t sear as beautifully.

How Hot Should the Grill Be for Steak?

The best temperature for steaks is to grill it over direct heat of 450 degrees F to 500 degrees F.  This will result in the perfect caramelized crust and juicy interior.  Take care to monitor the grill temperature to ensure that it remains in this optimal zone.

CLEAN GRILL

Once the grill is fully heated, clean it thoroughly with a wire grill brush.  A clean grill ensures direct contact with the heat to create a beautiful sear and grill marks and helps prevent sticking. 

GREASE GRILL

It is important to grease your grill with a high smoking point oil such as vegetable oil. Do NOT use olive oil because it has a lower smoking point, around 400 degrees F, which means that overheating will not only smoke you out but can adversely impact its flavor and produce low levels of harmful compounds due to the high antioxidant content in the oil.

How do I grease the grill? To grease the gill, first clean the grill per directions above.  Next, make a wad of paper towels, drench them in vegetable oil, then use tongs to rub it along the grill grates. NEVER spray a firing grill with cooking spray.

GRILL STEAK

Place steak on the grill over direct heat. The grilling time will depend on how thick your steak is and your desired doneness. Resist the urge to flip the steak more than a couple times.  The steak needs constant direct heat to develop the intensely flavored, signature crust.  If you keep rotating the steak, it will brown but won’t char.

Only flip the steak using tongs.  Don’t use your hands or you’ll burn yourself and don’t use a fork or you’ll lose valuable juicy juices.  Instead, use tongs to gently flip steak over.

GRILL TEMP FOR STEAK

Use the below temperature chart to gauge your steaks doneness.  To check the temperature, insert the probe of an instant read meat thermometer into thickest part of the steak.  You want the temperature to register 5°F lower than the desired doneness temperature because the steaks will continue to cook while resting.  

NOTE: The USDA recommends steaks and roasts be cooked to 145°F and then rested for at least 3 minutes for safety.

HOW LONG TO GRILL STEAK?

The worst kind of steak is an overcooked steak.   Leaner cuts of beef such as top sirloin, flank steak and filet mignon need special attention and should not be cooked above medium or else they can be tough and chewy instead of juicy.  I would aim for medium-rare or medium, meaning the grilled steak will be pink in the middle.  Essentially, the higher the internal temperature of the steak, the more tough it will be.

For a 1 1/2-inch-thick steak, here are the general cooking times:

• 6 to 8 minutes for rare (125°)
• 7 to 10 minutes for medium-rare (135°)
• 10 to 12 minutes for medium (145°)
• 12 to 15 minutes for well done (150°)

Of course, there are so many variables when grilling steak such as the thickness of your steak, the heat of your grill, and your desired level of doneness – each will all impact the time it takes your steak to grill. This can be the most nerve-wracking aspect when learning to grill the perfect steak.  To eliminate the guesswork and guarantee perfectly cooked, juicy steak every time, invest in an instant read meat thermometer. 

You can pick up an inexpensive instant read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer – you will never overcook any protein again!  Instant read thermometers can be temperamental, but this digital probe thermometer retrieves temperature precisely to within ±1.8°f (±1°c )!

This digital probe thermometer has two probes so you can insert a probe into two of the steaks (I suggest the thickest and the thinnest). This is especially helpful because steaks on the same grill can require more or less time to grill depending on their placement and thickness  The digital thermometer allows you to set the desired temperature for each probe and an alarm will set as soon as it reaches the set temperature – so walk away and be rewarded with perfectly grilled steak!

LET THE STEAK REST

Transfer the grilled steak to a cutting board and let rest 10 minutes before slicing. While the steak cooks, the juices are forced away from the heat to the middle of the meat.  The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak for optimal flavor and juiciness.  If you don’t allow for this calming period, valuable juices will seep out and be lost when you slice into the steak, resulting in less juicy beef.

HOW TO SLICE GRILLED STEAK

Steak has muscle fibers that that you can see running through the steak in one direction – this is called “the grain.”  It is important to slice the steak across the grain (meaning the opposite direction/perpendicular to the grain) in order to shorten the fibers.  This will ensure your steak is melt-in-your mouth tender instead of chewy.

TIPS FOR GRILLING THE PERFECT STEAK

Grilled Sirloin Steak is quite simple to make as long as you follow my easy instructions. Here’s a summary of the tips and tricks included in the post for perfectly grilled steak every time:

• Season and refrigerate for up to 48 hours.
• Bring steak to room temperature before cooking by letting it sit on the counter for 60 minutes. 
• Clean the grill very well before cooking for beautiful grill marks and to prevent sticking.
• Grease the grill very well with a wad of oiled paper towels using tongs.  NEVER use spray oils once the grill is on.
• Don’t add the steak until the grill is hot to achieve a beautiful sear.
• Only flip/touch your steak once for the perfect caramelized crust.
• Only use tongs to flip the meat because a fork will pierce the meat and you will continuously loose juices and tenderness.
• Don’t overcook or your steak won’t be as juicy. Always use a meat thermometer and don’t grill above medium.
• Let steak rest 10 minutes before slicing so it has time to reabsorb the juices that have accumulated in the middle of the steak to redistribute throughout the steak.
• Slice steak across the grain to shorten the muscle fibers for tender steak.

HOW TO STORE AND REHEAT GRILLED STEAK

• Storage:  let grilled steak cool to room temperature then transfer to an airtight container.  Store in the refrigerator for up to five days.
• Microwave: it’s best to slice the steak before reheating so it heats evenly.  Transfer sliced steak to a microwave safe plate. Microwave for 30 seconds then at 15 second intervals as needed.
• Skillet: warm sliced steak in a skillet on the stove top over medium heat, stirring often until warmed through.
• Oven: transfer steak to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.

HOW TO FREEZE STEAK

Steak freezes exceptionally well.  Let grilled steaks cool completely then transfer individual steaks to separate freezer bags and squeeze out any excess air to prevent freezer burn. Freeze for 2 to 3 months.

CAN I MAKE GRILLED STEAK AHEAD OF TIME?

Yes, please do!  Sirloin steak is best if spice rubbed and refrigerated for up to 48 hours.  When it comes time to cook, let rest at room temperature for 60 minutes then grill.  Easy peasy!

CAN I MEAL PREP GRILLED STEAK?

Yes!  Grilled Sirloin Steak makes fantastic meal prep or leftovers if not initially overcooked.  If you are cooking steak specifically to reheat later then consider cooking it slightly less than your desired doneness because it will cook a little more when reheated.  See a couple sections below for all sorts of ways to leftover steak.  

Grilled Steak Sides

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WHAT GOES WITH GRILLED STEAK?

Grilled steak pairs well with pretty much everything from salad to pasta salad, to potatoes rice to fruit. We particularly love serving steak with our favorite backyard barbecue foods.  You can go as simple as chips and watermelon or amp it up with pasta salad, fruit salad and grilled corn. 

Here are some of our favorite sides to serve with Grilled Sirloin Steak:

• Potluck Favorites:  Baked Mac and Cheese,  Potato Salad, Baked Beans, Corn Casserole, Elote (Mexican Street Corn), Grilled Corn on the Cob and Corn Casserole..
• Pasta Salad: Mexican Pasta Salad, Italian Tortellini Salad, Greek Pasta Salad, BLT Pasta Salad, Cowboy Pasta Salad, Bacon and Pea Pasta Salad and Greek Orzo Pasta Salad.
• Potatoes: Mashed Potatoes, Smashed Potatoes, Roasted Red Potatoes, Pesto Mashed Potatoes, Twice Baked Potatoes, Scalloped Potatoes or Mashed Sweet Potatoes.
• Salad: Strawberry Spinach Salad, German Potato Salad, Wedge Salad, Strawberry Avocado Broccoli Salad, Strawberry Salad, Spinach Berry Salad, Cucumber Tomato Salad, Mexican Salad and Corn Salad.
• Fruit: Grilled Pineapple, Creamy Grape Salad,  Summer Fruit Salad, Perfect Fruit Salad,  Tropical Fruit Salad or Berry Salad in Honey Mascarpone.
• Bread: Cornbread, Garlic Bread, Breadsticks, Dinner Rolls or Hawaiian Rolls.  
• Dessert: Strawberry Pie, Lemon Pound Cake, Key Lime Cheesecake, Strawberry Shortcakes, Strawberry Shortcake Cake, Tres Leches Cake

HOW TO SERVE GRILLED STEAK

The most common way to serve grilled steak is as the main entrée with sides. Just pick any of the aforementioned sides and call it dinner! That being said, grilled sirloin steak is also a chameleon and delicious in salads, pastas, fajitas, etc. Here are some fun ideas to mix up how you serve grilled steak:  

• Grilled Steak Salad: pick your favorite greens and load with thinly sliced steak and your favorite veggies such as sweet grilled corn and peppers.  Throw in some buttery croutons for crunch and top with your favorite dressing such as balsamic dressing or blue cheese dressing. 
• Grilled Steak Pasta:  add chopped steak to any of your favorite creamy pastas such as Fettuccine Alfredo, Sun-Dried Tomato Fettuccine,  Cacio e Pepe, Creamy Mushroom Pasta, Pepper Jack Mac and Cheese or Homemade Mac and Cheese.  You can also swap it for the protein in any of your favorite pastas such as Linguine with Sun-Dried tomato Sauce, Buffalo Mac and Cheese, Beef Stroganoff.  You can also go low carb and serve flank steak with zoodles or spaghetti squash.
• Grilled Steak Risotto: stir chopped steak into any of your favorite risotto recipes:  Mushroom Risotto, Parmesan Risotto, Spinach Risotto – yum!
• Grilled Steak Pizza:  get creative and channel CPK to make your favorite steak pizzas such as Philly Cheesesteak Pizza, Fajita Pizza, or Steakhouse pizza with mushrooms, Gorgonzola and microgreens.  You can also make shortcut pizza using French bread or mini pizzas using bagels.
• Grilled Steak Grain Bowls: add your favorite grains to a bowl and pile with grilled steak and your favorite veggies. The veggies can be roasted/cooked like roasted broccoli, cauliflower, Brussels sprouts or butternut squash, or raw such as fresh tomatoes, thinly sliced radishes, sprouts etc. or pickled like pickled jalapenos, carrots, etc. or a combo of all three!  You can also top with a fried or soft-boiled egg.
• Grilled Steak Ramen:  my husband’s favorite use of leftover Grilled Sirloin Steak is to stir it into ramen. The textures are a match made in heaven.
• Grilled Steak Baked Potatoes: poke holes in washed, dried potatoes. Place on a foil lined baking sheet and lightly brush with oil and sprinkle with kosher salt. Bake for 1 hour or until potatoes are tender and the skin is crispy.  Slice open the potatoes, top with chopped steak and cheese then place back in the oven for 5 minutes or until the cheese melts. Top with sour cream, green onions, etc.
• Grilled Steak Scrambled Eggs or Omelettes: add chopped steak to scrambled eggs along with mozzarella cheese when the eggs are almost set.
• Steak frittata or quiche: add chopped steak to this scrumptious frittata or quiche recipe.
• Grilled Steak Wraps:  wrap grilled flank steak in flour tortillas or flatbread with lettuce, tomatoes and any other desired veggies/toppings along with something creamy like Greek yogurt.
• Grilled Steak Tacos, or Lettuce Wraps: pile steak into tortillas, or bib lettuce and top with beans, pickled red onions, mango salsa, pineapple salsa, corn salsa, or black bean and corn salsa and avocado crema.
• Grilled Steak Tostadas or Sopes:  layer a tostada or sope with refried beans or avocado mash, top with steak, lettuce or slaw, cilantro, avocados, sour cream, cotija cheese or queso fresco etc. and salsa, pineapple salsa or mango salsa.
• Grilled Steak Quesadillas:  sandwich steak, cheese, black beans and cilantro in between two flour tortillas and toast in a skillet to golden, cheesy perfection. Serve with pico de gallo, salsa, salsa verde, and/or guacamole.
• Grilled Steak Burritos: layer a burrito size tortilla with  cilantro lime rice or pineapple rice, black or pinto beans, cheese, steak, guacamole, sour cream and lettuce.  Serve with additional sour cream, salsa and hot sauce.
• Grilled Steak Burrito or Taco Bowls: layer cilantro lime rice or pineapple rice with black beans, steak, pickled red onions, pickled jalapenos, chopped lettuce or slaw, salsa (pineapple, mango, avocado, corn, etc.) your favorite creamy topping such as sour cream/Greek yogurt or I highly recommend either Tomatillo Avocado Ranch or Cilantro Lime Dressing.
• Flank steak nachos:  pile thick restaurant style tortilla chips with cheese and beans and bake.  Top with chopped steak and toppings such as jalapenos, pico de gallo, salsa, salsa verde, sour cream, and guacamole.
• Taquitos:  you can make traditional taquitos with steak and cheese or make Hawaiian style taquitos like in my VERY FIRST recipe post ever (I give you permission to make fun of the photos). Add some pineapple and cheese, roll and bake until crispy.

IS STEAK HEALTHY?

Sirloin steak is a very lean cut of beef with a high amount of protein, amino acids, iron, and zinc.  Here are some health benefits of steak:  

• Protein:  steak is a powerful source of protein to fuel your body. It is excellent for helping to build muscle and for maintaining muscle mass.  Even fit individuals can suffer muscle atrophy if they do not consume enough protein which contains amino acids (the building blocks of protein).  Protein can also help repair muscles from wear and tear and to relieve muscle aches.
• Amino acids:  steak also contains the dietary amino acid called beta-alanine, which helps form a dipeptide called carnosine, which is crucial to support physical activity.  Healthy levels of carnosine reduce fatigue and improves muscle performance, endurance and precision during physical activity.
• Iron:  steak contains high levels of iron which is absorbed more quickly than iron found in supplements and even some vegetables.  Iron is needed to carry oxygen to from the lungs to all parts of the body.  Your body also needs iron to make some hormones and keep your hair, skin and nails healthy.  If you do not have enough iron, you won’t have healthy oxygen circulation, which will cause fatigue and grogginess.
• Zinc:  A (3.5-ounce) serving of beef contains 4.8 mg of zinc, which is 44% of the Daily Value.  Zinc is vital for a healthy immune system, correctly synthesizing DNA, and healing wounds.

Tools Used in This Recipe

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Grilled Sirloin Steak

These Grilled Sirloin Steak recipe will be your new go-to way to make steak!  The steak is seasoned with a dynamic smoked paprika, garlic forward spice rub that creates a caramelized seasoned crust once grilled, and then is finished with a rich Cajun butter for melt-in-your-mouth tender, juicy steak with tantalizing complex notes. And the best part of Grilled Sirloin Steak?  It’s SO easy with practically zero clean up!  Season, rest, then grill – that’s it!  The fantastic spice rub and butter is also extremely versatile and can used with your other favorite cuts of steak as well.  I’ve included tips and tricks and detailed directions for how to grill steak to achieve melt in your mouth, juicy, steak even if you have never made steak before! Serve your grilled steak with your favorite sides like corn salsa, strawberry spinach salad and fruit salad and your perfect summer meal awaits!

Servings: 5 -6 servings

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Ingredients

• 5-6 to top sirloin steaks, 1 1/2“ thick (about 3 lbs.)

CAJUN SPICE MIX

• 1 TBS EACH garlic powder, kosher salt (NOT table salt)
• 2 tsp EACH smoked paprika, regular paprika, onion powder, chili powder
• 1 tsp EACH dried oregano, dried thyme, pepper
• 1/2-1 teaspoon cayenne pepper

CAJUN BUTTER

• 8 tablespoon unsalted butter, room temperature
• 1 tablespoon reserved Cajun spice mix (in directions)
• 1 tablespoon fresh lime juice
• 1 teaspoons lime zest (1 lime)
• 1 1/2 tablespoons finely minced herbs (any combo of fresh parsley, fresh thyme, oregano, chives)

Serving Suggestions

• Strawberry Spinach Salad
• Million Dollar Mac and Cheese
• Kicked Up Potato Salad
• Creamy Bacon Pea Pasta Salad
• Perfect Fruit Salad
• Cornbread

Instructions

• Spice rub: Whisk the Cajun Spice Mix seasonings together in a small bowl. Remove 1 tablespoon to a medium bowl to use later in the Cajun Butter; set aside.
• Season and refrigerate steak: Pat steaks dry with a paper towel. Lightly coat in olive oil. Season all sides with remaining Cajun Spice Mix and rub it in a bit. Place the steaks in the fridge, uncovered, for 1 to 48 hours. If you are short on time, you can skip refrigerating and let the steaks rest at room temperature for 60 minutes before grilling.
• Cajun butter: Meanwhile, make the Cajun Butter by adding all of the butter ingredients to the bowl with the 1 tablespoon Cajun seasoning. Mash all of the ingredients together until blended. Add softened butter to a piece or plastic wrap and form into a log as your roll up the plastic wrap. Place in the refrigerator until firm (about 45 minutes) or until ready to use.
• Bring steak to room temperature: When ready to grill, remove the steaks from the fridge and let them rest at room temperature for 60 minutes before cooking. If the Cajun butter is firm, remove it from the fridge to soften at bit at this time.
• Prep grill: Heat grill to 450-500 degrees F with the lid closed (you will grill with the lid open), this will take about 10-15 minutes. Thoroughly clean the grill using a wire brush. Once the grill reaches temperature, grease the grill using tongs holding a wad of paper towels greased with vegetable oil.
• Grill steaks. Add steaks and grill to desired doneness (see temperatures below), using tongs to turn the steaks once (never a fork). You want the temperature to register 5°F lower than the desired doneness (steaks will continue to cook after removing from the grill).
• Rest and butter: Transfer steaks to a cuttingboard or platter. Add a generous slice of Cajun Butter to each steak and loosely tent with foil. Let rest at least 10 minutes before slicing against the grain. Serve with additional butter if desired.

Notes

HOW LONG TO GRILL STEAK

For a 1 1/2-inch-thick steak, here are general cooking times (make sure to use a meat thermometer for accurate cooking times):

 

• 6 to 8 minutes for rare (120° will rise to 125°)
• 7 to 10 minutes for medium-rare (130° will rise to 135°)
• 10 to 12 minutes for medium (140° will rise to 145°)
• 12 to 15 minutes for well done (150° will rise to 155°)
• Note that the USDA recommends cooking whole cuts of beef to an internal temperature of 145°F, but most steak lovers will find this overcooked.

Grilling Tips for Success

• Adjust serving size: use the up and down arrows next to the servings to increase or decrease the desired number of steaks and the ingredient measurements adjust accordingly.  Note, this will not change the 1 tablespoon Spice Mix added to the Cajun Butter in the directions, so manually adjust accordingly. 
• Steak cut: you can use any pricier cut of beef for this recipe such as ribeye, rib steak, filet mignon, New York strip (New York steak, shell steak, strip steak or sirloin strip), porterhouse and T-bone.  Do NOT use flank steak or skirt steak without marinating first.
• Kosher salt: is a must for steaks because it aids in dry brining (more on that in the post) because its large texture doesn’t clump like table salt. I recommend Diamond Crystal brand kosher salt.  Table salt is twice as concentrated and will make the steak too salty.
• Use vegetable oil:  it is important to grease your grill with a high smoking point oil such as vegetable oil. Do NOT use olive oil because it has a lower smoking point, which means that overheating will not only smoke you out but can adversely impact its flavor and produce low levels of harmful compounds due to the high antioxidant content in the oil.
• Use an instant read meat thermometer!  You can pick up an inexpensive instant read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer – you will never overcook any protein again!  Instant read thermometers can be temperamental, but this digital probe thermometer retrieves temperature precisely to within ±1.8°f (±1°c )!
• Storage: grilled steak should be stored in the refrigerator in an airtight container for up to five days.  Sirloin steak can also be frozen in an airtight container with excess air squeezed out or vacuum-sealed to prevent freezer burn.  Frozen grilled steak is good for up to three months.

• How to serve: the most common way to serve grilled steak is as the main entrée with sides. Just pick any of the sides in the post and call it dinner! That being said, grilled sirloin steak is also a chameleon and delicious in salads, pastas, fajitas, etc. See the post for TONS of fun ideas to mix up how you serve steak.  

HOW TO STORE AND REHEAT

• Storage:  let grilled steak cool to room temperature then transfer to an airtight container.  Store in the refrigerator for up to five days.
• Microwave: it’s best to slice the steak before reheating so it heats evenly.  Transfer sliced steak to a microwave safe plate. Microwave for 30 seconds then at 15 second intervals as needed.
• Skillet: warm sliced steak in a skillet on the stove top over medium heat, stirring often until warmed through.
• Oven: transfer steak to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.

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