This succulent sirloin steak recipe is easy to make and flavorful, resulting in tender and juicy steaks! You'll love the simple salty and savory marinade with a tiny kick of hot sauce. Sirloin steaks are relatively lean compared to other steaks and low in carbs, sugar-free, gluten-free, paleo, and keto - they're 100% delicious!
The Best Sirloin Steak Recipe!
Quick Marinade. Marinades help to infuse flavor into the steak while tenderizing, breaking down the muscle fibers to make your steak tender and juicy. You can adjust any seasonings to your liking to make it your own!
Succulant Flavor! This steak recipe perfectly balances salty, savory, slightly sweet, tangy, and spice. Make it spicier by adding peppers, crushed red pepper, or your favorite hot sauce to your marinade.
Healthy. This recipe is an easy healthy go-to because it is low carb, keto, has no added sugar, gluten free, and paleo. Keep your dinner healthy by pairing it with a salad, mashed cauliflower, or roasted veggies.
What is Sirloin Steak?
There are essentially two cuts of sirloin steak to remember. Top sirloin and bottom sirloin - both come from the same part of the cattle which is the back rib area which can be very flavorful, tender and lean.
Top sirloin is the superior of the two cuts. This cut is lean, but is very close the the tenderloin which is what a filet mignon is cut from. With the right preparation and cooking top sirloin can be a very good piece of steak.
Bottom sirloin is what it sounds like- a lower-end piece of lean steak that can be a tougher piece of beef that top sirloin. It is often made into ground beef or cut into stew pieces to be made in stew, stroganoff, or other similar recipes.
Both cuts of steak can be used in this recipe as the marinade will aid in flavor, breaking down the muscle to create a more tender end result. Overcooking can easily occur, so it is important to watch your internal temperature for the best result. **See the recipe card for a temperature guide for doneness**
Top Sirloin Steak Recipe Ingredients
Here are the ingredients you will need to make sirloin steak:
- Lemon Juice: you will need the juice of one lemon in this recipe. You can also use balsamic vinegar if preferred.
- Olive Oil: you can use regular olive oil, extra virgin olive oil, or any other preferred cooking oil.
- Soy Sauce: to make this recipe gluten-free, use coconut aminos or tamari. If you want to reduce the sodium in this marinade, you can also use low-sodium soy sauce.
- Worcestershire Sauce
- Tabasco Sauce: to achieve your desired heat level, you can substitute your favorite hot sauce in this recipe.
- Salt
- Ground Black Pepper
- Dry Mustard: I love to use dry mustard in rubs and marinades to give it a little tang.
- Dried Parsley
- Garlic Powder
- Sirloin Steak: this recipe calls for either top sirloin or bottom sirloin steak. A top sirloin will be a little more tender than a bottom sirloin, but either can be used.
Special Equipment
- 12" cast iron skillet or other oven-proof skillet
For exact ingredient quantities, please see the recipe card below!
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Variations and Substitutions
- Use your favorite hot sauce if you want to increase the heat level. You can also add fresh sliced peppers or crushed red pepper if you'd like!
- This marinade can be followed for any other cut of beef, such as ribeye, New York strip, or T-bone.
- You can add other aromatics to your marinade, such as sliced onion, crushed garlic, and fresh chopped herbs, such as parsley, oregano, or thyme.
- Substitute your favorite store-bought marinade for the homemade one in this recipe.
- Adjust any quantities of ingredients in this recipe.
- Substitute soy sauce with coconut aminos or tamari to make this recipe gluten-free.
How To Cook Top Sirloin Steak
1. Make the marinade in a small bowl then pour over steaks. Marinate for 5-24 hours.
2. Remove the steaks about 30 minutes before cooking to bring them to room temperature. Pat dry with a paper towel.
3. Sear the steaks in a very hot cast iron skillet with butter.
4. Transfer the skillet to the oven and bake until the steaks reach your desired internal temperature.
5. Let the steaks rest on a plate before serving.
What To Serve With Steak
Serve whole or sliced and shingled on a platter or individual plates.
Garnish your steak with freshly chopped parsley, blue cheese crumbles, goat cheese crumbles, or finely sliced chives.
Some ideas on what to serve with steak: Serve your steak with a baked or mashed potatoes, mashed cauliflower, and a side of steakhouse creamed spinach or a blue cheese wedge salad. It is also superb when topped with steak butter with garlic and herbs--SO good!
Top Tips
- Make your marinade ahead of time, and when you are ready to add your steaks, you can.
- Marinade for a minimum of 5 hours and up to 24 hours. The longer you let marinade, the more flavor is unfused, and the more time it has to break down the muscle for a more tender steak.
- Remove the steaks from the oven at about 5 degrees from being done. Let them rest for 5-10 minutes before cutting to allow them to come up to temperature and reabsorb their natural juices for a tender, juicy cut of steak.
FAQs
Sirloin steak can be tender if you prepare and cook it correctly! Marinating your steak ahead of time will infuse flavor and break down the muscle fibers to aid in a more tender cut of steak.
Sirloin is a nice lean cut of steak that has a really delicious flavor on its own. It can be a less expensive cut of steak and if you cook it to temperature and prevent overcooking it can be really good!
When cool, transfer the steak to an air tight container and store in the fridge for up to 4 days.
You can reheat the steak whole or after it has been sliced. Place it on a microwave-safe plate and microwave in 30-second increments until your desired temperature is met.
You can freeze your leftover steak in an air tight container and store for up to 3 months. When reheated after being frozen it does have a higher risk of overheating and becoming dry and tough.
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📖 The recipe.
Top Sirloin Steak Recipe
Equipment
- 12" cast iron skillet
Ingredients
- juice of 1 lemon (¼ cup of balsamic vinegar may be substituted.)
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 4 to 6 dashes Tabasco sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dry mustard
- 1 tablespoons dried parsley
- ½ teaspoon garlic powder
- 4 (6-ounce) Sirloin Steaks (about ¾ to 1" thick)
Instructions
- Make the marinade by adding first 10 ingredients in small bowl and mixing. Transfer to a plastic bag and add steaks. Marinate for a minimum of 5 hours and up to 24 hours in the refrigerator.
- Remove the steaks from the fridge about 30 minutes before you plan to cook them so they can come to room temperature. Remove from the marinade and use paper towels to remove any excess marinade.
- Preheat the oven to 400 degrees F.
- Preheat a cast iron skillet over medium-high heat for 3 minutes. You want it very hot. Add butter. Once melted, place steaks in the pan. Sear for 2 minutes without moving. You want a nice gold brown color. Flip and sear for another 2 minutes.
- Transfer the pan to the preheated oven. Bake for 2 to 3 more minutes or until the steaks are cooked 5 degrees less than your desired doneness when tested with a meat thermometer. (Tip: Sirloin steaks are very lean and many chefs recommend cooking them rare to medium-rare to keep them from being too tough. Please see the steak doneness chart below.)
- Remove the sirloin steaks from the oven then place on a plate. Let rest for 5 minutes. The temperature of the steak will continue to rise 5 degrees while resting.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Add more hot sauce or use cayenne pepper to increase spice level.
- TOP TIPS:
- Marinate for a minimum of 5 hours and up to 24 hours.
- Remove steaks 5 degrees less than your desired final doneness. Let them rest at least 5 to 10 minutes before cutting.
- SERVING SUGGESTIONS: Serve with a baked potato and a side of steakhouse creamed spinach or a blue cheese wedge salad. Also great topped with steak butter with garlic and herbs.
Steak Doneness Guide:
- Rare: 120 to 125° F
- Medium-Rare: 130 to 135 degrees F
- Medium: 140 to 145° F
- Medium-Well: 150 to 155° F
- Well-done: 160° F +
Nutrition
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