Grilled Sirloin Steak is quick and easy. Use marinade to tenderize and add taste or the seasoning of your choice. Grill the perfect steak juicy and tender steaks every time.
Sirloin steak is an excellent choice for grilling and is easy and fast with these simple step-by-step instructions. It is an economical meal the whole family will love.
Sirloin steaks—top sirloin preferred
Seasoning—seasoning of choice
Suggested Steak Marinade:
Spices—chili powder, garlic powder, paprika, onion powder, oregano, cayenne pepper (optional), salt, and pepper.
Adolf's meat tenderizer—optional but suggested
Featured Comment from Peter:
"5 stars. Tried this recipe exactly as written. I had s sirloin steak that was almost a year old. The result was simply fantastic. Thank you"
We love Applebees™ Bourbon Steet Sirloin Steak. Have you ever wondered how a relatively cheap piece of beef got so darn good? The secret is the suggested marinade will tenderize and add a great savory flavor.
This marinade is a copycat of the recipe from 2010—it has changed over the years. The marinade is optional, but it adds tenderness along with great flavor.
👨🍳How to Grill Sirloin Steak
Trim two sirloin steaks, about 6 to 8 oz. each, and about 1 inch thick. ¾ inch thick will work, but you must watch the temperature of the meat closely.
Clean and oil the grill. Preheat the grill to high. Wait to preheat if using the marinade.
Optional: If available, use a mechanical meat tenderizer to prep the meat. If unavailable, use a narrow knife and puncture each side about 20 times.
Optional Marinade: In a 1-gallon zip lock bag, mix 1 cup water, 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 4 teaspoons chili powder, 2 teaspoons garlic powder, 2 teaspoons paprika, 2 teaspoons pepper, ½ teaspoon salt, 1 ½ teaspoon Adolf's meat tenderizer, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, and ½ teaspoon oregano. Place meat in marinade and refrigerate for 1-4 hours.
Let the steak rest at room temperature if you have time. If not using the marinade, season to your taste with another seasoning. Grill with the lid closed over high heat for 5 minutes and turn. Continue until you reach the internal temp of your choice. 140°-145° (medium) will usually take 9-12 minutes.
Remove and let rest for 5 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰How Long to Grill Sirloin Steak
A reasonable estimate of total cooking time with a hot grill is 9 to 12 minutes for a 1-inch thick steak. There are many variables: the exact grill temperature, the thickness of the steak, and your desired final temperature. NEVER COOK BY TIME ALONE, and use an instant-read meat thermometer.
- Rare—cold red center(125°-130°) about 6-7 minutes total grill time. But check early.
- Medium Rare—warm red center(130°-135°) about 7-9 minutes total grill time.
- Medium—pink and firm (140°-150°) about 9-12 minutes total grill time.
- Medium Well—minimal pink(150°-155°) about 12-14 minutes total grill time. Not suggested.
- Well Done—firm and brown(160°+ ) about 14 or more minutes total grill time. Not suggested.
Cook to the internal temperature you want, allowing for a 2°-4° temperature rise after removal from the grill. You can not uncook meat but can always cook it a bit more.
✔️Tips to get it right every time
- Top sirloin steak has more marbling and is tender enough not to require extra tenderization but can benefit from it. Lower-grade sirloin should be tenderized.
- Since sirloin steak is tougher, it tends to be cheaper than other steaks. Due to this, it is best not to cook. If you like well-done steaks, other steaks like ribeye or New York strip steaks will be a better choice.
- Use prime or choice grade sirloin and 6-8 ounces per serving. While you can use ¾ inch thick steaks, 1-inch thick is better.
- Resting the steak at room temperature will speed up grilling and help the steaks cook evenly. If the steak is over 1 inch thick, resting is more important.
- You can use either a gas or charcoal grill.
🧂About the marinade
The suggested marinade was originally my copycat version for Bourbon Street Sirloin Steak at Applebees™ from 2010.
Bourbon Street™ Sirloin Steak Marinade ingredients
- Worcestershire sauce
- Soy sauce
- Pantry ingredients—chili powder, garlic powder, paprika, salt, pepper, cayenne pepper, oregano
- Adolf's meat tenderizer is optional but suggested
How long to marinade
Due to the meat tenderizer, the marinade should be used for 1-4 hours. And you will see some good effects in only 30 minutes. Mix the marinade, be sure the meat is completely covered, and refrigerate.
Other seasoning options
While I suggest my marinade, you can season it like any other steak. Some salt and pepper or your favorite mixture like Montreal Steak Seasoning will be fine. We frequently use All Purpose Seasoning - 7:2:1 and 7:2:2, which adds some garlic, also.
Top sirloin won't need much attention, but the standard "sirloin steak" can benefit from some tenderizing.
Mechanical tenderizing, like a Jaccard, is commonly used to prep the meat. If unavailable, use a narrow knife and puncture each side about 20 times.
A chemical tenderizer like Adolf's™ meat tenderizer, with a pineapple extract, can also help tenderize. You can skip either or both, but your steak will be slightly less tender.
🐄About Sirloin Steak
A sirloin is from a well-used muscle area of the cow, so it tends to be tougher. It is also leaner than many other cuts, so it is best cooked on the rarer side. If you like your beef well done, you should pick a different cut of meat.
We are going to talk American terms for a few minutes. The sirloin is located behind the short loin, which is where strip steaks and t-bones are located. There is the "top sirloin," which is tenderer. It will be labeled as top to fetch the premium price.
The bottom sirloin is where the sirloin steaks come from (what I'm cooking here). Also, the tri-tip roast comes from the bottom sirloin. Under that will be the sirloin tip roast.
In other parts of the world, what we call the loin area is called the sirloin, and what we call the sirloin is called the rump.
Grilled Sirloin Steak
- 2 sirloin steaks - 6 to 8 oz and 1 inch thick each
- Salt and Pepper to test - or seasoning of choice.
Suggested Steak Marinade- do not add other seasoning if used.
- 1 cups water
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 4 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons pepper
- ½ teaspoon salt
- 1 ½ teaspoon Adolf's meat tenderizer - optional
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- ½ teaspoon oregano
- Trim two sirloin steaks, about 6 to 8 oz. each, and about 1 inch thick.
- Clean and oil the grill. Preheat the grill to high. Wait to preheat if using the marinade.
- Optional: If available, use a mechanical meat tenderizer to prep the meat. If not available, use a narrow knife and puncture each side about 20 times.
- Optional Marinade: In a 1-gallon zip lock bag, mix 1 cups water, 2 tablespoons Worcestershire sauce, 2 tablespoon soy sauce, 4 teaspoons chili powder, 2 teaspoons garlic powder, 2 teaspoons paprika, 2 teaspoons pepper, ½ teaspoon salt, 1 ½ teaspoon Adolf's meat tenderizer, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, and ½ teaspoon oregano. Place meat in marinade and refrigerate for 1-4 hours.
- Let the steak rest at room temperature if you have time. If not using the marinade, season to your taste with another seasoning. Grill with the lid closed over high heat for 5 minutes and turn. Continue until you reach the internal temp of your choice. 140°-145° (medium) will usually take 9-12 minutes.
- Remove from the grill and let rest for 5 minutes.
Your Own Private Notes
- Top Sirloin is best for this recipe—6 to 8 oz each and about 1 inch thick.
- Top sirloin will usually do well without tenderization, but others should probably be tenderized somehow.
- I include both chemical and mechanical tenderization. You can skip one or both if you wish, but the steak will be a bit less tender.
- The marinade is good in one hour but better in 2-4 hours.
- Thicker sirloin will take longer to cook.
- Please be sure to use an instant-read thermometer to get the results right for you. Never cook steak by time alone. Time is provided only to help in your planning, not as the exact cooking time. The variables of the grill, the meat temperature, meat thickness, and other things can change the cooking time.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Originally Published May 1, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.