Easy & Tasty Sirloin Steak Recipe

Sirloin steak is a flavorful cut of beef that is great for grilling on a George Foreman contact grill. The indoor grill seals in the juices, whereas a charcoal grill can often dry out the meat. With sirloin less is more in terms of prepping and cooking, as described in the easy recipes here.

The sirloin portion of the animal actually refers to several cuts that are located at the hind quarters. Some of the cuts are labeled the sirloin, the tenderloin, the top sirloin, and the bottom sirloin. The sirloin is at the top near the back bone. The tenderloin is just below the sirloin. This is a lean and softer cut of meat. The top sirloin is in the center of the muscle. And, the bottom sirloin is located toward the underside of the cow or bull.

For the purposes of these recipes we are using the top sirloin. While it is not as tender as the filet mignon, also aptly referred to as the tenderloin, it is a very flavorful cut of beef. The tenderloin is extremely lean, whereas the top sirloin often has a bit of fat running through it. The fat helps to tenderize the meat while it is cooking and adds additional flavor. The top sirloin is less expensive than the tenderloin. This makes it a good option for anyone looking to save a few dollars and still enjoy a delicious grilled steak. Cooked to medium rare is best for this particular protein. It can become chewier and less juicy the more well done it is.

When shopping for top sirloin steak to grill, look for a cut that is between 1/2? and 1? thick and approximately 8 ounces. The recipes here are for 2 people, 8 ounce steaks each. That may be too much red meat for some people. You could easily cut the 8 ounce steaks in half and make these recipes to serve 4 people with plenty of side dishes

Easy Grilled Sirloin Steak with Garlic

Ingredients:

• 2 – 8 ounce top sirloin steaks
• 2 TBS extra virgin olive oil (EVVO)
• 1 or 2 cloves of garlic, minced or pressed
• 1/2 tsp course sea salt or Kosher salt
• 1/2 tsp freshly ground black pepper

Total time:10 min – Prep time:5 min – Cook time:5 min – Serves:2 people
Author: Lesly

Directions:

1. Preheat your George Foreman grill for 5 minutes with the top closed.

2. In a small bowl, mix together the EVOO, garlic, salt, and pepper. Place the steaks on a large plate and coat them on both sides with this seasoned mixture, pressing it into the meat with your hands.

3. Place the steaks on the grill and close the top. Cook for 4 minutes and check the internal temperature with a digital meat thermometer. You are looking for 125°F for medium rare and up to 155°F for medium well. Continue grilling until you achieve the desired doneness. Keep in mind that the steaks will continue to cook while resting, so take them off just shy of the desired temperature.

4. Remove the steaks to a clean cutting board and allow them to rest for 5 minutes before serving or slicing. Don’t skip this step as it will help to keep the steaks moist.

5. Serve with your favorite side dishes. Recipe ideas follow.

Dry Rubbed and Grilled Sirloin Steak

Ingredients:

• 2 – 8 ounce top sirloin steaks
• 2 tsps onion powder
• 2 tsps garlic powder
• 1-1/2 tsps paprika
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 1/2 tsp brown sugar (for caramelization – optional)
• Extra virgin olive oil for grilling (EVOO)

Total time: 10 min – Prep time: 5 min – Cook time: 5 min – Serves: 2 people

Directions:

1. In a small bowl, mix together the onion powder, garlic powder, paprika, salt, pepper, and sugar. Place the steaks on a large plate and apply the dry rub seasoning mixture to both sides of the steaks, pressing the mixture into the meat with your hands. Set this aside while you preheat the gill.

2. Preheat your George Foreman grill for 5 minutes with the top closed.

3. Pour a good bit of EVOO right on top of the steaks. Turn the steaks over and repeat. Place the steaks on the grill and close the top. Cook for 4 minutes and check the internal temperature with a digital meat thermometer. You are looking for 125°F for medium rare and up to 155°F for medium well. Continue grilling until you achieve the desired doneness. Keep in mind that the steaks will continue to cook while resting, so take them off just shy of the desired temperature.

4. Remove the steaks to a clean cutting board and allow them to rest for 5 minutes before serving or slicing. Don’t skip this step as it will help to keep the steaks moist.

5. Serve with your favorite side dishes. Recipe ideas follow.

Side Dish Recipes

You can prep the vegetables and bread in these recipes before you grill the steaks. Then, cook the vegetables and bread on your Foreman Grill while the steaks are resting. Just wipe down the hot grill plates with a wet paper towel held in tongs to remove most of the steak residue before grilling the vegetables and bread.

Easy Grilled Green Beans

Ingredients:

• 1/2 lb green beans
• 1-1/2 TBS extra virgin olive oil (EVOO)
• Sea salt and freshly ground pepper to taste

Total time: 10 min – Prep time: 10 min – Cook time: 4 min – Serves: 2 people

Directions:

1. Place the beans in a colander and rinse well under cold running water. Dry the beans by placing them on paper towels and blotting with another towel. Trim the stem ends of the beans while the grill returns to high heat. Place the beans in a large bowl, add the EVOO, and toss to coat.

2. Grill the beans in batches for approximately 3 to 6 minutes until slightly tender. They can remain a bit crisp. Place the beans on a serving platter and season with salt and pepper to taste.

Optional: You can squeeze some fresh lemon juice over the cooked beans or drizzle some balsamic vinegar on top.

Basic Grilled Crimini Mushrooms Recipe

Ingredients:

• 1 lb small crimini mushrooms*, or baby bellas
• 2 TBS extra virgin olive oil (EVOO)
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper

*Button mushrooms will also work for this recipe.

Total time: 15 min – Prep time: 10 min – Cook time: 5 min – Serves: 2 people

Directions:

1. Clean the mushrooms by wiping off any dirt with a damp paper towel. Trim the stems down to be even with the mushroom caps. While the grill returns to high heat, place the mushrooms in a large bowl, add the EVOO, and toss to coat. Sprinkle with the salt and pepper and toss once more.

2. Grill the mushrooms stem side down with the top closed for 4 to 5 minutes until they get nice grill marks.

Grilled Garlic Bread

Ingredients:

• 1/2 stick butter, at room temperature
• 3 cloves garlic, finely minced or pressed
• 1/2 tsp sea salt
• 4 slices crusty Italian bread, sliced 1/4-inch thick

Total time: 7 min – Prep time: 5 min – Cook time: 2 min – Serves: 2 people

Directions:

1. Place the softened butter in a small bowl. Add the garlic and salt and mix together with a fork until smooth. Butter both sides of the bread slices with the garlic butter mixture while the grill returns to high heat.

2. Grill the bread with the top closed until lightly golden with grill marks. Check at 1 minute and continue to grill until the desired color is achieved.