Grilled top sirloin steak gets a quick balsamic marinade, a hot sear, and a juicy pink center. Use an outdoor grill or stovetop grill pan for an easy steak dinner with bold beef flavor.
Why You'll Love This Grilled Top Sirloin Steak Recipe
Top sirloin is a beefy, quick-cooking steak that works well on an outdoor grill or stovetop grill pan. The balsamic marinade adds garlic, Dijon, basil, and tangy flavor while still letting the steak taste like steak.
Because sirloin is leaner than ribeye, grill time and temperature matter. A hot surface, an instant-read thermometer, and a short rest help keep the steak juicy instead of dry.
- Great for grilling season: Cook it outside on a gas or charcoal grill, or use a cast iron grill pan indoors.
- Quick marinade: Balsamic vinegar, Dijon mustard, olive oil, garlic, and basil add flavor in as little as 30 minutes.
- Easy doneness guide: Use the grill time and temperature tips below to pull the steak at rare, medium-rare, or medium.
Ingredients Overview
Top sirloin is a beefy, quick-cooking steak that works well on an outdoor grill or stovetop grill pan. The balsamic marinade is simple and fast, giving the steak extra flavor without hiding the taste of the beef.
Ribeye, New York strip, or Denver steaks can also be cooked this way if they are similar in thickness. Choose steaks that are similar in thickness so they cook at the same rate. This timing guide is written for 1-inch to 1 ¼-inch top sirloin steaks.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Grilled Top Sirloin Steaks
Mix the balsamic marinade, coat the steaks, then chill them long enough for the flavor to settle into the surface of the meat. A 30-minute marinade works, but 2 to 8 hours gives the steak stronger flavor.
Grill the steaks over medium-high heat until the outside is seared and the center reaches your preferred doneness. For the juiciest texture, top sirloin is best served rare, medium-rare, or medium, since cooking it past medium can make this lean cut dry or chewy.
Refer to the step-by-step visual guide below.
Step 1: In a large bowl, whisk together the Dijon mustard, balsamic vinegar, olive oil, garlic, basil, salt, and pepper.
Step 2: Add the top sirloin steaks to the bowl and turn them until both sides are coated in the balsamic marinade.
Step 3: Cover and refrigerate for at least 30 minutes, or marinate for 2 to 8 hours for deeper flavor.
Step 4: Preheat an outdoor grill or stovetop grill pan to medium-high heat. Remove the steaks from the marinade and grill for 3 to 5 minutes per side, or until they reach your preferred doneness.
💡 Pro Tip - Use Time and Temperature
Cooking time varies by steak thickness, so use an instant-read thermometer for the most accurate doneness. For 1-inch to 1 ¼-inch top sirloin steaks grilled over medium-high heat, use this chart as a guide.
| Doneness | Pull Temp | Minutes per side | Total Time |
|---|---|---|---|
| Rare | 120-125°F | 2-3 min | 4-5 min |
| Medium-rare | 130-135°F | 3 min | 6 min |
| Medium | 140-145°F | 4-5 min | 8-9 min |
Step 5: Check the steaks with an instant-read thermometer and remove them from the heat when they reach your desired internal temperature.
Step 6: Let the grilled sirloin steak rest for 5 minutes before slicing so the juices settle back into the meat.
Serving Suggestions
Serve grilled top sirloin steak with classic sides like grilled vegetables, mashed potatoes, steak fries, or a crisp green salad. It also works well sliced thin for steak sandwiches, wraps, or steak salads the next day.
Substitutions and Variations
Use these easy swaps to adjust the marinade or cooking method.
- Use another vinegar: Apple cider vinegar, red wine vinegar, white wine vinegar, lemon juice, or Italian salad dressing can replace the balsamic vinegar.
- Change the herbs: Fresh rosemary, oregano, or thyme can replace the basil for a different steakhouse-style flavor.
- Cook indoors: Use a cast iron grill pan or heavy skillet when outdoor grilling is not an option.
- Use steak tips: Cut top sirloin into large pieces before marinating, then grill them on skewers or in a grill basket.
Tips for Success
Top sirloin cooks quickly, so a few small details make a big difference.
- Preheat the grill well: Medium-high heat helps the steak sear before the lean center overcooks.
- Pat off excess marinade: Let extra marinade drip away before grilling so the steak sears instead of steaming.
- Use a meat thermometer: Top sirloin can dry out when overcooked, so temperature is more reliable than guessing by time alone.
- Rest before slicing: Give the steak 5 minutes off the heat so the juices settle.
- Slice across the grain: Cutting across the muscle fibers makes each bite easier to chew.
Storage Options
Here is how to store leftover steak to use for lunches, salads, or sandwiches.
- Refrigerate: Store leftover steak in an airtight container for up to 3 days.
- Freeze: Wrap cooled steak tightly and freeze for up to 2 months.
- Reheat gently: Warm sliced steak in a covered skillet over low heat, or serve it cold over salad to avoid overcooking.
- Use leftovers: Slice thinly for steak sandwiches, salads, rice bowls, tacos, or wraps.
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Frequently Asked Questions
Yes, top sirloin is a good grilling steak because it has a strong beef flavor and cooks quickly. Since it is leaner than ribeye, avoid overcooking it and let it rest before slicing.
No. Use an outdoor grill, electric grill, stovetop grill pan, or even an everyday skillet heated to medium-high. The important part is using a hot cooking surface, checking the steak with an instant-read thermometer, and avoiding overcooking.
No, you don't, but for steaks with more flavor, marinate them for at least 30 minutes and up to 8 hours in the refrigerator.
Top sirloin does not need heavy tenderizing, but a marinade can add flavor and help the surface cook nicely. Do not over-marinate in acidic ingredients, or the outside can become mushy.
Grilled sirloin steak can turn tough if it is overcooked, sliced with the grain, or served without resting. Use an instant-read thermometer, rest the steak for 5 minutes, and slice across the grain before serving.
More Grilling and BBQ Recipes
Get The Recipe!
Grilled Top Sirloin Steak
Equipment
- Cast Iron Grill Skillet
- ThermoPro Thermometer
Ingredients
- 1 tablespoon Dijon mustard
- ½ cup balsamic vinegar
- ¼ cup olive oil extra virgin
- 3 cloves garlic minced finely
- 2 tablespoon Basil fresh, minced (or 1 tablespoon dried basil)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ lbs top sirloin steak four 6 oz steaks
Instructions
- In a large bowl, whisk together the Dijon mustard, balsamic vinegar, olive oil, garlic, basil, salt, and pepper.1 tablespoon Dijon mustard, ½ cup balsamic vinegar, ¼ cup olive oil, 3 cloves garlic, 2 tablespoon Basil, 1 teaspoon salt, ½ teaspoon black pepper
- Add the sirloin steaks to the bowl of balsamic marinade and toss to coat.1½ lbs top sirloin steak
- Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
- Preheat a grill pan or grill to medium-high heat.
- Remove the steak from the marinade and grill for 3 to 5 minutes per side, or until cooked to desired doneness.
- Use an instant read thermometer to make sure remove your grilled sirloin steaks from the heat when they reach your desired doneness temperature:Rare: 120-125℉ Medium-rare: 130-135℉Medium: 140-145℉
- Let the steak rest for 5 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
Notes
- If you don't have a grill pan, you can sear in a pre heated skillet, or grill the steaks on a regular grill. Just be sure to preheat the grill to medium-high heat and cook the steak for 5-6 minutes per side, or until cooked to desired doneness.
- Let the steak rest for 5 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
- To ensure that your sirloin steaks are grilled to perfection, use a meat thermometer to check the internal temperature.
Nutrition
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