Top sirloin, while not as tender -- or nearly as expensive -- as tenderloin or cuts from the short loin like New York strip, is more than tender enough for high heat grilling. This flavorful, versatile steak can be cut into individual or kabob-sized portions for grilling and pairs well with a number of marinades and rubs. However, you can also get delicious results using a large, thick cut top sirloin -- preferably a 2 1/2 to 3 pound steak -- and simple rub of salt and pepper.
Prepare the Steak the Night Before
Rub the sirloin steak liberally with salt the night before you wish to cook it.
Place the steak on a wire rack set on top of a plate or baking sheet and cover loosely with wax or butcher paper.
Allow the salted steak to rest in the refrigerator overnight.
Cook the Steak
Remove the steak from the refrigerator, pat lightly with paper towels to dry, and season to taste.
Turn all burners to high on your propane grill, light the grill and preheat it with the lid closed.
Brush the grill grate with a wire grill brush to remove any grit.
Dip a paper towel, using grill tongs, into a bowl filled with vegetable or other high heat cooking oil. While the grill is lit -- and preheated -- rub the oiled towel over the cooking grate, using the long-handled tongs, to oil the cooking grate. Add more oil to the towel, if needed, to fully oil the cooking grate surface.
Place the steak on grill -- immediately after oiling the cooking surface -- at a 45-degree angle to the bars of the cooking grate and cook for 4 to 4 1/2 minutes. Rotate the steak 90 degrees and grill it for 4 to 4/12 minutes more.
Flip the steak over and grill for an additional 4 to 4 1/2 minutes. Rotate the steak again 90 degrees and continue cooking until it reaches your desired level of doneness when tested with a meat thermometer. Remove the steak from the grill at 125 degrees Fahrenheit for rare, 130 F for medium rare, 140 F for medium or 155 F for medium well.
Transfer the steak from the grill onto a large, warmed cooking platter and tent with aluminum foil. Allow steak to rest for 5 to 10 minutes before carving.
Un-tent the steak and bring to the table. Carve it into 4 to 6 individual steak-size portions or slice it, against the grain, into thick slices. Serve the steak portions or slices topped with steak drippings spooned from the bottom of the serving platter.
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- This method works best with a large, multi-portion, thick cut top sirloin steak -- approximately 1 1/2 to 2 inches thick and 2 1/2 to 3 pounds in weight is ideal.
- Salting the steak the night before cooking allows for maximum salt penetration to flavor the meat. It also makes for a slightly dryer steak that will sear better on the grill. If you do not have the time, or feel uncomfortable with leaving a loosely covered steak in your refrigerator overnight, you can also salt the steak at least one hour before cooking and still end up with a well-seasoned and delicious result.
- If you prefer a smoky flavor with your grilled steak, add water-soaked wood smoking chips into a smoker box or an aluminum foil pouch poked with several holes. Place the smoker box or pouch onto the grilling surface while preheating your grill. Once the chips are smoking, and the grill grate is cleaned and oiled, you are ready to cook.
- According to Foodsafety.gov, the minimum safe cooking temperature for beef steaks is 145 F with a resting period of 3 minutes. However, cooking a steak to this temperature will result in a finished steak that is done somewhere above medium and will lack a great deal of juiciness. The choice depends on your comfort level with lower finishing temperatures and is ultimately up to you.
Kurt Schrader has been writing professionally since 2005. He has also worked in the hospitality and travel industries for more than 10 years. Schrader holds a bachelor's degree in management, a master's degree in information studies and a Juris Doctor from Florida State University.