Grilled Marinated Sirloin Steak

Great tasting grilled sirloin steak with an excellent marinade. Just follow these easy step by step photo instructions.


Editor's Note: Originally Published May 1, 2010. Updated with re-edited text, added material, and updated photos. Please enjoy this updated version.

I originally called this recipe Bourbon Street Sirloin Steak a la Applebees which seemed fine in 2010, but they changed their recipe a number of years ago. But that doesn't change my recipe.

So at this rewrite (2018), I changed the name. I liked the old version a bit more. But mine is better than both.

I have always wondered how a relatively cheap piece of beef got so darn good. It was an obvious target to recreate. If this were a throw down, I'd win. Better taste, very tender and moister than that 2010 Applebee's version.

A simple marinade for 2 hours then 10-12 minutes on the grill. Grrrrreat!!!!! This one goes in my repeat over and over file.

My Rating:

I have to do the five since the taste and moisture were great. But it is sirloin, and not quite a higher end steaks so call it a higher 4 if you want.

Pro Tips: Recipe Notes for Grilled Sirloin Steak

What temperature to cook a sirloin steak?

A sirloin is from a well-used muscle area of the cow so 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.

Grill surface temperature should be hot. Since it is beef, just turn it up to the max. My grill can get to almost 700 degrees, but almost all grills will be 550 plus which is fine. For charcoal grills, also as hot as it goes.

Other Grilled Steak Recipes:

Cowboy Coffee Rubbed Sirloin Steak

How to Grill a Strip Steak on a Gas Grill

How to Grill a T-bone or Porterhouse Steak - A Tutorial

How to Grill a Filet Mignon on a Gas Grill

What is Sirloin Steak?

We are going to talk American for a few minutes. The sirloin is located behind the short loin which is where most of what we usually call "steak" comes. There is the "top sirloin" which costs the most of sirloin and is most tender. It will definitely 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.

Tenderizing the sirloin steak.

Top sirloin won't need quite this much attention but the standard "sirloin steak" does.

I'm taking "two bites of the apple" so to speak. I'm using both a mechanical tenderizer and a chemical. The chemical is Adolf's meat tenderizer which has a pineapple extract to help tenderize. You can skip either one or both, but your steak will be a bit less tender.

And one final tidbit, the Applebee's version was named after Bourbon Street, not bourbon the drink. Hence, no bourbon in the recipe.

In a 1-gallon zip lock bag mix 1 cups water, 2 tablespoon Worcestershire sauce, 2 tablespoon soy sauce, 4 teaspoons chili powder, 2 teaspoons garlic powder, 2 teaspoons paprika, 2 teaspoons pepper, 1/2 teaspoon salt, 1 1/2 teaspoon Adolf's meat tenderizer, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, and1/2 teaspoon oregano.

Trim two sirloin steaks about 8-10 oz each. Use a mechanical meat tenderizer if available to prep meat. If not available, use a narrow knife and puncture each side about 20 times. Place meat in marinade and refrigerate for about 2 hours (1-4 hour range).

Preheat on high for your grill. Clean and oil grill. Grill with lid closed over high heat for 5 minutes and turn. Continue until you reach the internal temp of your choice. I went for 140-145 which took about 12 minutes total on this grill.

Remove and let rest for 5 minutes.

Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!

Grilled Marinated Sirloin Steak

From Dan Mikesell AKA DrDan

Great tasting grilled sirloin steak with an excellent marinade. Just follow these easy step by step photo instructions.

4.34 from 24 votes

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 2 hrs

Cook Time 10 mins

Total Time 2 hrs 10 mins

Servings #/Adjust if desired 2

Ingredients

US CustomaryConvert to Metric

• 2 sirloin steaks - about 8-10 oz each well trimmed
• 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
• 1/2 teaspoon salt
• 1 1/2 teaspoon Adolf's meat tenderizer
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1/2 teaspoon oregano

Instructions

 

• In a 1-gallon zip lock bag mix 1 cups water, 2 tablespoon Worcestershire sauce, 2 tablespoon soy sauce, 4 teaspoons chili powder, 2 teaspoons garlic powder, 2 teaspoons paprika, 2 teaspoons pepper, 1/2 teaspoon salt, 1 1/2 teaspoon Adolf's meat tenderizer, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, and1/2 teaspoon oregano.
• Trim two sirloin steaks about 8-10 oz each. Use a mechanical meat tenderizer if available to prep meat. If not available, use a narrow knife and puncture each side about 20 times. Place meat in marinade and refrigerate for about 2 hours (1-4 hour range).
• Preheat on high. Clean and oil grill. Grill with lid closed over high heat for 5 minutes and turn.
• Continue until you reach the internal temp of your choice. I went for 140-145. Cooking time will vary due to the thickness and grill variables. 8 to 14 minutes for most people.
• Remove and let rest for 5 minutes.

Recipe Notes

Pro Tips:

1. Top Sirloin is best for this recipe.
2. I used both chemical and mechanical tenderization. You can skip one or both if you wish, but the steak will be less tender.
3. The marinade is good in one hour but better in 2-4 hours.
4. Thicker sirloin will take longer to cook.
5. 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.

Have More Questions?Make it Perfect First Time and Every Time. Don't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

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.

Nutrition

Calories : 474kcalCarbohydrates : 2gProtein : 46gFat : 29gSaturated Fat : 12gPolyunsaturated Fat : 1gMonounsaturated Fat : 12gCholesterol : 106mgSodium : 807mgPotassium : 750mgFiber : 1gSugar : 1gVitamin A : 1200IUVitamin C : 1.7mgCalcium : 70mgIron : 4mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Beef|Main Course

Cuisine :American

Originally Published May 1, 2010

This Recipe Featured in These Recipe Roundups

Fathers Day Steak Recipe Roundup