The Story on Sirloin

The Story on Sirloin


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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The Story on Sirloin

The Story on Sirloin

Sirloin is a restaurant favorite cut that’s naturally lean, affordable and easy to prepare at home. Follow the three-step plan and this versatile steak will turn out melt-in-your-mouth delicious every time. I promise.

3 Steps to Sirloin Success

1.    Select your steak. Choose sirloin steaks that are about 1 to 2 inches thick. Thinner steaks tend to dry out as they cook.

2.    Master the marinade. Marinades are usually used to tenderize tougher cuts, but also boost the flavor of lean sirloin. Try a balsamic marinade and make extra for marinating chicken or pork.

3.    Cook carefully. Dry-heat cooking (grilling, roasting or broiling) is the best way to cook sirloin. Bring steak to room temperature first to ensure even cooking and keep steak from getting tough. For a crisp crust, sauté over a high heat for 1 to 3 minutes per side, then roast or broil to desired doneness. Avoid charring or blackening.

Balsamic Sirloin Steak With Vegetable Topping



1 1/2 Pound Sirloin Steak

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/2 Cup Balsamic Vinegar

1 Tablespoon Tomato Paste

1 Minced Garlic Clove

1 Tablespoon Minced Shallots

1 Tablespoon Honey


1 Tablespoon Olive Oil

1/4 Chopped Shallots

1 Cup Quartered Button Mushrooms

1 Cup Sliced Shitake Mushrooms

1/4 Cup Julienned Sundried Tomatoes

6 Ounce Bag Baby Spinach

Place steak in glass baking dish and coat with salt and pepper. Mix remaining marinade ingredients and pour over steak. Marinate for 30 minutes or overnight, turning steak at least once. While steak is marinating prepare topping. In a sauté pan, heat oil and sauté shallots for 5 minutes until softened. Add mushrooms, tomatoes, salt and pepper. Cook for 5 minutes until mushrooms are tender. Add spinach and stir until wilted. Remove from heat and keep warm. Place rack in middle of oven and preheat broiler on high for 5 minutes. Broil steak for 15 minutes. Turn over and broil an additional 10 minutes or until internal temperature reaches 160 degrees. Remove from oven and allow to rest for 5 minutes. Cut steak into 1/2 inch slices, transfer to serving platter, and top with vegetable mixture. Serve immediately. Serves 4

© Victoria Hart Glavin



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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