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    🏠Home » Recipes » Beef Recipes

    Grilled Sirloin Steak—Quick and Easy

    Apr 21, 2023 · Modified: Jun 4, 2023 by Dan Mikesell AKA DrDan · 22 Comments

    Recipe Table of Contents    
    4.41 from 79 votes

    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.

    Grilled sirolin on white plate
    Jump To:
    • 👨‍🍳How to Grill Sirloin Steak
    • ⏰How Long to Grill Sirloin Steak
    • ✔️Tips
    • 🧂Suggested Marinade
    • Other seasoning options
    • 🐄About Sirloin Steak
    • ❓FAQs
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    • Grilled Sirloin Steak—Quick and Easy
    Blue ribbon divider used for visual effect

    We love Applebees™ Bourbon Steet Sirloin Steak. Have you ever wondered how a relatively cheap piece of beef got so darn good? Let's do it at home.

    • Sirloin steak is an excellent choice for grilling. It will give tender and juice results when grilled carefully.
    • The suggested marinade will tenderize and add a great savory flavor.
    • It is an economical meal the whole family will love.
    • This sirloin steak recipe is easy and quick with the simple step-by-step instructions.

    Check out these other grilled steak recipes, like Marinated Flank Steak, Cowboy Coffee Rubbed Sirloin Steak,, Grilled Strip Steak, Grilled T-bone or Porterhouse Steak, and Grilled a Filet Mignon. This recipes is featured in Fathers Day Steak Recipe Roundup.

    👨‍🍳How to Grill Sirloin Steak

    1. Trim sirloin steak and use a mechanical meat tenderizer if available.
    2. Season or use the suggested marinade for 1-4 hours.
    3. Preheat the grill to high—clean and oil the grill grates.
    4. 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.
    5. Remove from the grill and let rest for 5 minutes.

    ⏰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

    • 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 to room temperature will speed up grilling and help the steaks to cook evenly. If the steak is over 1 inch thick, resting is more important.
    • You can use either a gas or charcoal grill.

    🧂Suggested Marinade

    The suggested marinade was originally my copycat version for Bourbon Street Sirloin Steak at Applebees™.

    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 and 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.

    You can also use The Best Steak Marinade or a coffee rub to make Cowboy Coffee Rubbed Sirloin Steak. Or make Marinaded Steak Kabobs.

    🐄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 come are located. There is the "top sirloin," which is tenderer. It will be labeled as top to fetch the premium price.

    Location of Sirloin - Licensed from Depositphotos August 2021. Copyright FoxysGraphic. Modified for use.
    It was licensed from Depositphotos August 2021. Copyright FoxysGraphic. It was modified for use.

    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.

    ❓FAQs

    How to tenderize sirloin steak?

    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.

    What to serve with sirloin steak?

    Like most steaks, served with sided dishes of potatoes or rice as a starch, other veggies like broccoli, corn, or a side salad will help round out the meal.

    Blue ribbon divider used for visual effect

    This recipe is listed in these categories. See them for more similar recipes.

    Beef Recipes, Grill Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    trimmed sirloin n white board.

    Trim two sirloin steaks, about 6 to 8 oz. each, and about 1 inch thick.

    clean and oil grill crates.

    Clean and oil the grill. Preheat the grill to high. Wait to preheat if using the marinade.

    mechanically tenderizing sirloin steaks.
    Jaccard tenderizer

    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.

    sirloin steak in bag of marinade.

    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.

    sirloin steaks on the grill over direct heat.

    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.

    sirloin steaks on a white plate.

    Remove and let rest for 5 minutes.

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    Recipe

    Grilled sirolin on white plate

    Grilled Sirloin Steak—Quick and Easy

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.41 from 79 votes
    Print Email CollectionCollected
    Prep Time: 2 hours hours
    Cook Time: 10 minutes minutes
    Total Time: 2 hours hours 10 minutes minutes
    Servings #/Adjust if desired 2

    Ingredients

    US Customary - Convert to Metric
    • 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
    Prevent your screen from going dark

    Instructions

    • Trim two sirloin steaks, about 6 to 8 oz. each, and about 1 inch thick.
      trimmed sirloin n white board
    • Clean and oil the grill. Preheat the grill to high. Wait to preheat if using the marinade.
      clean and oil grill crates
    • 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.
      mechanically tenderizing sirloin steaks.
    • 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.
      sirloin steak in bag of marinade.
    • 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.
      sirloin steaks on the grill over direct heat.
    • Remove from the grill and let rest for 5 minutes.
      sirloin steaks on a white plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. Top Sirloin is best for this recipe—6 to  8 oz each and about 1 inch thick.
    2. Top sirloin will usually do well without tenderization, but others should probably be tenderized somehow.
    3. 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.
    4. The marinade is good in one hour but better in 2-4 hours.
    5. Thicker sirloin will take longer to cook.
    6. 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.

    Nutrition Estimate

    Nutrition Facts
    Grilled Sirloin Steak—Quick and Easy
    Amount Per Serving
    Calories 474 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 12g60%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 12g
    Cholesterol 106mg35%
    Sodium 807mg34%
    Potassium 750mg21%
    Carbohydrates 2g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 46g92%
    Vitamin A 1200IU24%
    Vitamin C 1.7mg2%
    Calcium 70mg7%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    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

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published May 1, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Frank Wagnon

      April 22, 2023 at 9:33 am

      never marinade a steak. Never punch holes in a steak. Maybe a little salt and pepper and or garlic. Always let it set 5-10 minutes before cutting . You marinate and punch hole in chicken and pork so you can give it flavor so you can eat it ....like tofu. Beef stands on its own

      Reply
      • Dan Mikesell AKA DrDan

        April 22, 2023 at 9:36 am

        Hi Frank,
        Welcome to the blog. But we disagree.
        Dan

    2. Sue Miller

      April 25, 2022 at 10:52 am

      Dr.Dan,
      We love this recipe - easy and delicious! The very best thing was the recipe adjuster! This made it so easy to adjust the recipe correctly and made it so convenient!

      Thanks from Michigan!

      Reply
    3. Susan

      August 21, 2021 at 11:18 am

      I had same problem with printing. Cleared Safari history, did not fix the issue.

      Reply
      • Dan Mikesell AKA DrDan

        August 21, 2021 at 12:42 pm

        Hi Susan,

        Thanks for the report. I will let my developer look into it.

        Dan

    4. Robin

      August 21, 2021 at 10:21 am

      Hello,
      I love your site and have tried many of your recipes. For this particular recipe when I use the print button I’m just taken to the top of the page.

      Reply
      • Dan Mikesell AKA DrDan

        August 21, 2021 at 10:55 am

        Hi Robin,

        The print button generally works. There are issues occasionally with Safari but rarely other browsers. It will usually work with a restart of the browser to clear out the junk the browser has built up. Also, it opens in a new window so some security settings or popup blockers can interfere.

        Dan

    5. John

      August 21, 2021 at 10:17 am

      Dear Dr. Dan. I moved to a condo with no grills allowed! Can I make this on the stove top? I think it would be helpful if you added a "stovetop tip" to your grilling recipes. Thanks for all you do! Best, John

      Reply
      • Dan Mikesell AKA DrDan

        August 21, 2021 at 10:52 am

        Hi John,

        Welcome to the blog.

        This should work fine as a stovetop to oven recipe like I cook strip steaks. See https://www.101cookingfortwo.com/pan-seared-oven-roasted-strip-steak/

        It is impossible to generalize all grill recipes to stovetop but there are "grill" pans for the stovetop which work fairly well but should not be used on glass top stoves.

        Please feel free to ask on any specific recipe.

        Dan

        Dan

      • Cathy Russo

        June 02, 2022 at 12:18 am

        5 stars
        Hi John,
        I have a Gothem Smokeless Electric Grill (I've also used a Black & Decker Smokeless Electric Grill, prior) for winter BBQs and they work wonderful. The juice dripping on the coils give the meat a delicious flavor. I think you would really enjoy it. It's worth the money ((should be under $100. )

    6. Ronald Graham

      August 23, 2020 at 3:58 pm

      We prepared this dish and it was the best top I think I’ve ever eaten, the only variation was I used fresh ground dried California chilies, because they have a sweet and earthy flavor. And since my wife can’t handle spicy, I cut the cayenne pepper in half. This is our new goto cheap steak recipe, Thanks,

      Reply
    7. Carol Rankin

      August 05, 2020 at 7:47 pm

      5 stars
      Very tasty. Definitely a keeper.

      Reply
    8. Peter

      March 05, 2019 at 8:57 am

      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

      Reply
    9. Nick

      April 18, 2018 at 10:34 am

      Is this a copy of the Applebees Bourbon Street steak, no, but it isn't a bad marinade. Enjoyed, but wasn't what I was hpping for...

      Reply
    10. Shawnece Grear

      September 29, 2013 at 6:09 pm

      can i use my george forman grill? i stay in apartments and can not use a grill

      Reply
      • Dan Mikesell

        September 29, 2013 at 6:18 pm

        I would try it. I can't give you a time but check the temperature of the steak.

    11. Dr Dan

      September 09, 2010 at 12:45 pm

      It's not a porterhouse but very good for what is is. I do really love the flavor

      Reply
    12. Christine

      May 21, 2010 at 2:19 pm

      Where did you get that tenderizer thing from? Now I want one.

      Reply
    13. Dr Dan

      May 02, 2010 at 6:34 pm

      The jaccard (that's the tenderizer thing for the rest of you) fell apart during cleaning. Just 2 screws but I can't seem to find them yet. It is "fun" and I think I was too aggressive.

      Reply
      • Barbara

        November 19, 2018 at 10:13 pm

        Just use a fork and punch a bunch of holes in it. It’s the same thing.

    14. Chris

      May 02, 2010 at 9:02 am

      I've been meaning to get one of those jaccards but haven't gotten around to ordering one.

      Nice looking steaks.

      Reply
    15. intuitivenutrition

      May 02, 2010 at 7:19 am

      I just tried this recipe at Applebees a few weeks ago and I was wondering the same thing! I was suprised at how flavorful and tender it was- I thought I just got lucky! I can't wait to try this myself. Thanks for posting this recipe!

      Reply

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