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Grilled Top Sirloin

Scott Phillips

Servings: six.

A big sirloin steak is ideal for a casual summer dinner. It’s affordable and tasty, and it feeds a crowd. Paired with a few simple salads (one grilled on the spot, one make-ahead, and one Riesling-spiked fruit salad for dessert) summer entertaining doesn’t get any easier—or more laid-back—than this.

Tip: If you aren’t able to season the meat at least 12 hours in advance, do it right before cooking, but use only 3/4 tsp. kosher salt.


  • 2-1/2- to 3-lb. top sirloin steak, 1-1/2 to 2 inches thick
  • 1-1/2 tsp. kosher salt; more as needed
  • Olive or vegetable oil
  • Freshly ground black pepper
  • 1 recipe Shallots Braised in Red Wine

Nutritional Information

  • Nutritional Sample Size with 1/2 tsp. oil per entire steak
  • Calories (kcal) : 270
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 105
  • Sodium (mg): 570
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 39


  • The day or morning before you plan to cook the steak, sprinkle both sides of it with the salt. Set it on a large plate, cover loosely (waxed paper works well), and refrigerate for 12 to 24 hours.
  • About an hour before you’re ready to cook, remove the steak from the refrigerator. Prepare a medium-hot charcoal fire or heat a gas grill to medium high. Wipe the steak dry with paper towels, coat very lightly with oil, and season with pepper if you like. Put the steak on the grill, watching for flare-ups especially when cooking the first side. (If the flames threaten to char the entire steak, move it off to the side for a few moments until the fire calms.) Grill 8 to 9 min. per side for medium rare, a minute or two longer per side for medium. Check for doneness by making a small cut into the steak and peeking—if the meat looks a shade less done than you like, it’s ready. Move the steak to a carving board, cover loosely with foil, and let rest for 5 min. (it will continue to cook a bit more).
  • To serve, either carve the steak into six peices or into 1/4-inch slices. Spoon any collected juices onto the meat and top each serving with the braised shallots.


Figure 5 to 7 oz. of steak per person. Buy two smaller steaks if you can’t find one big enough to serve six.


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Reviews (2 reviews)

  • penelopeplantlady | 01/30/2012

    I'm glad I checked to see if there was anything to add interest to the sirloin steak I was going to grill. Overnight with salt in the frig really brought out the flavor,though, next time I'll use slightly less. BUT.....the real discovery was the braised shallots! What a great 'added interest' that is for the steak! Cook more of everything, because for a Sunday night supper I made panini for us out of a good baguette, split, brushed with olive oil, and layered with the shallot braise, very rare sirloin and a bit of grated cheese (gruyere reserve). Yum!! The possibilities are limitless: add mushrooms,........

  • jlawson | 08/22/2008

    I've made this steak several times, and it always turns out perfectly. The author's right about salting the meat the night before; the finished steak has so much flavor. My guests always rave about the braised shallots. I like to serve this with a "salad" made with roasted red and yellow peppers, heirloom tomatoes, and kalamata olives with a sherry vinaigrette. We sometimes have leftover steak and shallots and, when we do, I use them the next morning in a breakfast omelet. Delicious!

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