Teresa's Recipes
Grilled Top Sirloin Steak with Herb Infusion
Indulge in the succulent flavors of this Grilled Top Sirloin Steak, marinated to perfection with aromatic herbs and garlic. The high heat of the grill seals in the juices, creating a delightful crust while keeping the inside tender and juicy. Perfect for summer BBQs or special occasions, this dish brings the hearty essence of traditional grilling right to your table. Pair it with a fresh salad or grilled vegetables for a complete meal.
Ingredients
- 2 (1-inch thick, about 1 pound each) Top sirloin steak
- 1/4 cup Olive oil
- 3 cloves, minced Garlic
- 2 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Calories: 420
- Fat: 26g
- Carbs: 0g
- Protein: 46g
- Sodium: 400mg
- Sugar: 0g
Instructions
- Preheat your grill to high heat (about 450°F to 500°F).
- In a small bowl, combine the olive oil, minced garlic, salt, and pepper. This flavorful marinade will enhance the natural taste of the beef.
- Rub the marinade generously over both sides of the top sirloin steaks, ensuring an even coating.
- Let the steaks marinate at room temperature for 15-30 minutes to allow the flavors to penetrate the meat.
- Once the grill is hot, place the steaks directly onto the grill grates.
- Grill the steaks for 6-8 minutes on one side, then flip and grill for an additional 6-8 minutes, or until the desired level of doneness is reached (130°F for medium-rare, 140°F for medium).
- During the last 2 minutes of grilling, add the sprigs of rosemary and thyme directly onto the grill. This will infuse the steaks with delicious herbal aromas as they finish cooking.
- Remove the steaks from the grill and allow them to rest for 5 minutes to let the juices redistribute.
- Slice against the grain and serve immediately, garnished with additional fresh herbs if desired.
Tips
- For added flavor, consider marinating the steaks overnight in the refrigerator.
- If you prefer a spicy kick, add a pinch of red pepper flakes to the marinade.
- Serve with chimichurri sauce for a zesty twist.