Grilled Beef Sirloin Steak Recipe

If you're looking for juicy steak then this grilled beef sirloin steak recipe is an absolute must for you to try. Ingredients-wise it's not much of a recipe, it's more about the grilling technique to deliver perfect sirloin steak.

I used this sirloin steak recipe to great effect when working on an Outback barbecue grill that I was road testing. The cooking technique involves a two step process, first searing the outside of the meat to give it a nice colour followed by a second period of indirect cooking so that you can prepare the steak to your liking.

In order to do this recipe you need to have a barbecue grill with a hood so that you can do the indirect part of the cooking process. It doesn't need to be a gas grill, you can equally use a kamado or kettle barbecue.

I've chosen to use a nice three pound sirloin steak and you can use whatever size you like, it's simply a matter of adjusting the roasting time to suit your needs. After the searing it is technically safe to eat both in order to get the best out of your sirloin I recommend approximately 15 minutes per pound. This will deliver you a steak that's pink in the middle as you can see in the picture below.

Allergens:

There are no allergens in this recipe.

The vital statistics for the 3lb steak are as follows:-

Preparation Time:-2 mins
Cooking Time:-55 mins
Resting Time:-15 mins

Total Time:- 1 hr 15 mins approx

Ingredients:-

Sirloin steak
Freshly ground salt and pepper

(It doesn't get much simpler than this does it?)

Method:-

Season your steak liberally with salt and pepper and then slap it on the grill in order to seal it. Turn it regularly so that it browns on all sides but give it plenty of time "fat side down" to ensure that the fat is properly rendered. You'll know when this is done because the white fat will turn translucent.

Once browned all over, set your grill up for indirect cooking and close the lid. Roast gently for 15 minutes per pound on a medium setting which should take the temperature up to about 160°C or 320°F.

If using a temperature probe then you're looking for approximately 50°C (122°F).

When the cooking is complete you've got to be patient because it needs to sit for a further 15 minutes to let the juices settle. Note that during this resting time the core temperature of teh meat will increase by approximately 5°C (9°F).

Carve your grilled beef sirloin into slices that are about 1 cm or half an inch thick, season each slice with smoked sea salt flakes and some freshly ground black pepper and now you're ready to serve.

Roast potatoes, freshly steamed veg and gravy...yeah!