Easy & Tasty Sirloin Steak Recipe

Easy & Tasty Sirloin Steak Recipe

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Easy & Tasty Sirloin Steak Recipe
3.5 - 294 vote[s]

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 minPrep time: 5 min – Cook time: 5 min – Serves: 2 people

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 minPrep 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 minPrep 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 minPrep 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 minPrep 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.



Comments: 17

  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.

    • Bolduk - December 1, 2016 at 1:40 pm Reply

      You had a half a pound of steak, you should have went half the time, the recipe time is more for a pound not a half, give the steak to your dog, dog would enjoy it

      • Murphyjo2 - December 17, 2016 at 7:45 pm Reply

        Recipe calls for an 8oz steak, which is 1/2 pound. A pound is 16 oz.
        4 minutes on a George Forman seems like an overdone steak to me. Im cooking 5oz sirloins tonight. Update later

  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

    • Steve - July 25, 2016 at 11:29 am Reply

      8 oz. is only 51% larger than 5.3 oz. and because of how this grill works, the thickness of the steak is far more meaningful than the weight, especially with only a 2.7 oz. discrepancy. I’m happy to try this out with a bigger steak but I can guarantee you that at 1/2 inches thick, these cooking times are still ridiculously long.

  4. Helen - October 23, 2016 at 6:33 am Reply

    Just bought a Foreman Grill and am looking for simple recipes, all your comments are great. Haven’t even trued to cook with it yet. Live in outback Queensland, Australia so just want quick and easy
    Thank you

  5. Kimmi - February 26, 2017 at 3:31 pm Reply

    I have had the same experience with smaller steaks. I would only cook it about 3 minutes then check it. It cooks really fast!

  6. Michael McDermott - June 18, 2017 at 11:27 am Reply

    Insert a remote temp. Gauge into steak before it even goes Into the grill-problem solved!!

    • Jacob Cardigan - September 15, 2017 at 12:41 am Reply

      Michael McDermott’s response is the only post here that anyone needs to read. Don’t leave your steaks up to chance with estimated times, use science and get the right temp for you.

  7. Don Ferguson - December 23, 2017 at 1:53 pm Reply

    I just finished an 8oz sirloin steak for breakfast. I seasoned it with the following.
    Salt, Pepper, Thyme, Minced Garlic, Lawry’s seasoned salt, Soy sauce.
    Cook for 2 min. if 1/2″ thick.and at room temperature, for a Medium doneness.

  8. ashley - January 25, 2018 at 10:17 pm Reply

    3 minutes for medium steak was perfect.

  9. Bob - February 8, 2018 at 8:07 pm Reply

    Cut recommended cooking time in half. Check steak. Cover and cook for increments of one minute and check until you reach desired point. Then, write it down and remember for next time. These grills cook fast!

  10. Mary - January 28, 2019 at 6:17 pm Reply

    At what temp do you cook at 8 ounce steak, 1/2 inch thick?

  11. Debi Fragalé - June 21, 2019 at 3:20 pm Reply

    Today, I bought the biggest GFG (George Forman Grill). I put on a one pound, one inch thick boneless top sirloin steak. I preheated the GFG for 5 minutes. I, then, put the steak on. It cooked to medium in 2 minutes. It was a bit overcooked for me. I like my steak medium rare. But it was good enough to eat. So, a thumbs up from me! I used to own the small size GFG. It got left in my old apartment when I moved. Stupid packers forgot to pack it!

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