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Rosemary Sirloin Steak

Sirloin Steak

As we have said before about filet mignon and new york strip, steaks don’t really need much help in the taste department.  Less is more when it comes to steak, but sometimes it’s nice to mix things up a bit.  Rosemary is a great spice for the grill.  Most soft spices will burn quickly on the grill, but rosemary will stand up to the extreme heat without turning to ash.  For this recipe, we take a look at a simple sirloin steak recipe that adds just a little extra taste to this great piece of meat.

Ingredients:
Sirloin Steak
Kosher Salt
Olive Oil
Fresh Ground Pepper
2 Fresh Rosemary Sprigs

Directions:

  1. Remove the leaves of the rosemary sprigs, then finely chop the leaves.
  2. Rub the sirloin on both sides with olive oil.
  3. Here’s a tip, whenever you are using fresh ground pepper and olive oil is involved, ground the pepper into a small bowl first so you can just sprinkle with your oily hands.  Rub both sides of the sirloin with the fresh ground pepper and kosher salt.
  4. Now rub your sirloin steak with the finely chopped rosemary.
  5. Now we want to let that steak sit at room temperature for about 30 – 45 minutes.  This allows the sirloin to take on the flavor of the rosemary and also allows it to come to room temperature, enabling more even cooking.
    Sirloin Steak Recipe
  6. Step 6 – Now fire that grill up on high heat, we are going to direct grill this delicious hunk of meat to sear in the juices.  We are using direct heat for this recipe, so keep the lib open at all times.
  7. Once the grill has heated up, place the sirloin on the hottest part of the grill.  Leave it alone for about 2 minutes.  NOTE:  You might want to keep a squirt bottle or cup of water handy.  The at from the steak and the olive oil will tend to cause flare ups. Splash a tiny bit of water on flames that last more than a few seconds so you don’t char too much (a little charring is fine!).
  8. Now pick the steak up with tongs (remember from our grilling tips, never pierce the meat with a fork!) and rotate 45 degrees to get those nice grill marks.
  9. After 2 more minutes, flip the steak.
  10. Grill for 2 more minutes (you are getting the hang of this now!) and then rotate again 45 degrees.
  11. Grill for a final 2 – 3 minutes or until done.
  12. Now remove the steak and place on a platter and LEAVE IT ALONE for at least 5 minutes.  If you pierce that sirloin steak too soon after grilling, the juices will escape.  Let it rest and the juices will redistribute.  Garnish the platter with your left-over rosemary springs and serve!

Grilled Sirloin Steak

Less is more with steaks and usually fresh ground pepper and kosher salt is all steak needs.  Give this sirloin steak recipe a shot though, it’s easy and the rosemary adds just a little additional taste.

4 Responses

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david chong

11-01-2010

beautiful.. that’s all i can say

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Michelle

06-04-2011

GREAT RECIPE!!! Simple but the flavor is wonderful.

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Your Name

07-26-2011

just bbq’d it today and it was awesome – thx :)

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JD

08-27-2011

I did 3 large steaks and I didn’t let them sit for the recommended 35-40 minutes; but they still came out excellent. My son’s, who are extremely particular about steak, were raving about how good it was. That is a solid endorsement!! Thanks for posting.

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