Grilled Cracked Pepper Sirloin Steak

Steak and Pepper. Pepper and Steak. Sounds good either way. Sirloin can be so boring but let’s add some flavor and grill it up with these easy step by step photo instructions.


Editor’s Note: Originally Published July 8, 2011. Last Updated September 8, 2018, with re-edited photos and text.

Starting with trimming and tenderizing with a mechanical meat tenderizer. Follow with a brine to add some taste and moisture. Add some cracked pepper and grill carefully.

My Rating

My wife (the garlic and pepper meatasaurus) just kept eating it.

What is Sirloin Steak?

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.

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 Sirloin recipes:

Garlic Grilled Sirloin Steak

Grilled Marinated Sirloin Steak

Trim 1 to 1 1/2 pounds of sirloin steak. Use a mechanical meat tenderizer if available to prep meat. If not available, use a narrow knife and puncture each side about 20 times.

Mix 2 cups cold water with 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 2 teaspoons table salt, 1 tablespoon garlic powder and 1/2 teaspoon cayenne pepper in a 1-gallon zip lock bag. Seal and mix very well.

Submerge steak and refrigerate for 1-2 hours.

Preheat on high for at least 15 minutes. Clean and oil grill.  Remove from marinade, lightly rinse and pat dry. Sprinkle with 1 t of cracked pepper.

Grill over high heat for 5-6 minutes per side initially and then flip occasionally until internal temp of about 150 depending on your taste. About 20-22 minute total grill time.

 

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Originally Published July 8, 2011.
Last Updated September 8, 2018.