Easy Sirloin Steak

Sirloin Steak on your Foreman Grill is much easier than you think. The keys to making a great steak on your indoor grill are to make sure the cut of steak is between 1/2″ and 1″ thick. Preheating the grill with the cover closed is essential for a delicious and perfectly cooked steak too.New-York-Strip-Steak Foreman Grill

Ingredients:

  • 1 8oz sirloin steak
  • Olive oil
  • 1 clove garlic
  • Kosher salt
  • Fresh ground black pepper

Recipe Directions:
With cover closed, preheat Foreman Grill for at least 5 minutes.

Pound steak to 1/2 inch thickness with a meat hammer. Cut aprox. 6 small slits in each side of steak and fill with pieces of garlic. Brush both sides with olive oil. Season with fresh ground black pepper and kosher salt.

Grill steak for 4-7 minutes of medium-rare doneness. Grill 6-9 minutes for medium doneness. Turn steak 1/4 turn if desired for cross grill marks. Let steak rest 5 minutes before serving.


Comments: 5

  1. Steve - February 5, 2016 at 8:00 pm Reply

    I followed these instructions with a 5.3 oz Sirloin and after 4.5 minutes it was a freakin’ hockey puck. I have no idea what the heck kind of steak you’re cooking for 4-7 minutes and getting “medium-rare” unless you pulled it right out of the freezer or fridge. Like any sane beef cooker I let mine get to room temp before even thinking about letting it touch a pan, or in this case the George Foreman.

    If you’re cooking a small steak like I was and its not cold/frozen, 2-3 minutes will probably suffice at 1/3-1/2 inch thick.

    • JK - April 18, 2016 at 6:57 am Reply

      Thanks!

      • TS - June 14, 2016 at 4:40 pm Reply

        I had the same issue. 4 minutes was beyond medium-rare. 1 1/2 – 2 minutes is probably enough for rare, and 3 for medium.

  2. Ken - May 28, 2016 at 1:53 am Reply

    Cooking times are far too long. I removed my 28 day age rump steak from the fridge, I tenderised it with a meat pricking gadget, salt and pepper both sides, placed onto a plate covered over with cling film and let sit for an hour to come to room temperature. Switched on the grill, waited till the light went out, and then a little while more to equalise the heat. Cooked for 6 minutes, then placed onto a luke-warm plate and tented with tin foil for a further five minutes. The result. A very, very, well-done steak. It was tender, but I put that down to the quality of the steak and the tenting at the end.

  3. Mimi - July 10, 2016 at 11:14 am Reply

    It’s always funny to me when people leave reviews talking about how recipe is off when they didn’t follow the recipe. Literally 8 ounces is almost twice as big as 5.3 ounces. Obviously you would have to cut the cooking time for a smaller steak

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