The Best Homemade Top Sirloin Steak Recipe
What You’ll Love About This Recipe
This homemade top sirloin steak recipe will make you feel like a pro in the kitchen, even if you’re just starting out. It’s simple, flavorful, and perfect for a cozy dinner.
You’ll love how quick it is to prepare, using just a few ingredients you probably already have. The marinade adds a delicious depth of flavor, making every bite juicy and tender. Plus, it’s versatile—you can pair it with mashed potatoes, veggies, or even a fresh salad. Cooking steak at home has never been this easy or satisfying!
Recipe
Top sirloin steak is a versatile and flavorful cut of beef that’s perfect for a quick and satisfying meal. This simple homemade recipe highlights the natural richness of the steak with minimal seasoning, allowing its juicy, tender texture to shine. Whether you’re grilling, pan-searing, or broiling, this method guarantees a perfectly cooked steak every time.
Ingredients:
- 1 top sirloin steak (about 1 to 1.5 inches thick)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Optional: 1 tablespoon butter, fresh herbs (like thyme or rosemary), and garlic cloves for extra flavor
Instructions:
- Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes.
- Preheat your grill, skillet, or broiler to medium-high heat.
- Pat the steak dry with paper towels and rub it evenly with olive oil.
- Season both sides generously with salt and pepper.
- Place the steak on the hot grill, skillet, or broiler. Cook for 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust cooking time for your desired doneness.
- Optional: In the last minute of cooking, add butter, herbs, and garlic to the skillet for added flavor.
- Remove the steak from heat and let it rest for 5-10 minutes before slicing.
Notes:
For the best results, use a meat thermometer to check the internal temperature. Allow the steak to rest to maintain juiciness.
Equipment:
Grill, skillet, or broiler, tongs, meat thermometer
Time:
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 45 minutes (including resting time)
Cuisine:
American
Serving:
Serves 1-2
Nutrition
This homemade top sirloin steak recipe is packed with protein and essential nutrients. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 30g |
| Fat | 14g |
| Saturated Fat | 5g |
| Cholesterol | 90mg |
| Sodium | 70mg |
| Iron | 2.5mg |
What To Serve With It
I love pairing my top sirloin steak with classic sides like roasted potatoes or a crisp salad, but sometimes I get creative with grilled veggies too. A good glass of red wine, like Cabernet Sauvignon, can really make the meal feel special, though I’ve also enjoyed it with a cold beer on lazy nights. Whatever you choose, keep it simple and let the steak shine.
Classic Side Dishes
When you’re serving up a juicy top sirloin steak, you’ll want sides that complement its rich flavor without stealing the spotlight. I always go for classic pairings like creamy mashed potatoes, which feel like a warm hug alongside the steak. A crisp Caesar salad adds freshness, and roasted garlic asparagus brings a hint of elegance without being fussy. Sometimes, I’ll throw in buttery corn on the cob for a touch of sweetness. These sides are simple yet satisfying, letting the steak shine while rounding out the meal. Trust me, these combos never disappoint and make dinner feel extra special.
Wine Pairing Options
Picking the right wine for your top sirloin doesn’t have to be tricky, especially if you lean toward bold reds that match the steak’s hearty flavor. I love a rich Cabernet Sauvignon—its dark fruit notes and firm tannins cut through the meat’s richness. If you prefer something smoother, a Malbec with its velvety texture works wonders. For a lighter option, try a Pinot Noir; its bright acidity balances the steak’s savoriness. Don’t overthink it—trust your taste. I’ve even paired mine with a chilled glass of Zinfandel on a warm evening, and it was delicious. Cheers to great flavors!
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