March 11, 2016

Sirloin Steak Marinade

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We have been enjoying Sirloin Steak Marinade for many years. Perfect for sirloin steak, but we’ve been known to put it on KC Strips - just shows how much we love it!

Sirloin Steak Marinade is a recipe we have been enjoying for many years. Made with soy sauce, brown sugar, onion, garlic, and lime juice, it seasons sirloin steak perfectly. I’ve been known to put it on other types of steak as well, even KC Strips. It just shows how much we love the flavor of this marinade.

Due to the lack of marbling, sirloin steaks are not a choice cut of meat, like ribeye, New York Strips, or T-Bones. But when prepared correctly, they can still be quite tender and delicious. The secret, is in the marinade and proper grilling.

Sirloin cuts (top sirloin and bottom sirloin) are found above and below the tenderloin, with top sirloin ranking higher in tenderness. Bottom sirloin is often termed simply as sirloin, and may be found in larger cuts at the grocer.

When cooking sirloin steak, it’s best to soak it in a marinade for at least six hours, and then cook at a high heat for a short amount of time. If you cook sirloin too long, it will become tough. I prefer cooking it on a charcoal grill for even more flavor, but you may also sear it in a hot skillet or under a broiler for 6-7 minutes on each side.

More Steak Recipes to Enjoy

Ingredients for Sirloin Steak Marinade

(See the full recipe at the bottom of this post.)

This marinade is easy to make and uses the following ingredients:

Soy Sauce
Dried Minced Onion
Minced Garlic
Freshly Squeezed Lime Juice
Brown sugar
Hot pepper sauce. (You could use Tabasco or my choice of madness is Louisiana Hot Sauce)

Instructions for Making This Recipe

Gather the ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

Using a Santoku or Chef’s knife and a cutting board, mince the garlic.

If you would prefer using a sweet or white onion instead of dried minced onion, go ahead and dice it now.

Squeeze the lime juice using a citrus juicer (or your hand.)

Make the Marinade

In a small bowl, combine the soy sauce, dried minced onion, minced garlic, freshly squeezed lime juice, brown sugar, and hot pepper sauce. Mix well until the brown sugar is dissolved.

Place your steaks in a large freezer bag and pour the marinade over the steaks. Shake the bag until the steaks are nicely coated.

Seal the bag and marinate the steaks for at least 6 hours, turning occasionally. Overnight is even better. I like to set the bag in a large stainless bowl or oblong pan to help protect my refrigerator from any accidental spills.

When you’re ready to cook your steaks, simply remove them from the marinade. Pat them dry with a paper towel and allow them to set out at room temperature while your charcoal heats.

When the charcoal is ready, grill over hot coals for 4-6 minutes on each side until you’ve reached the desired doneness.

If you’d prefer not to grill the steaks over charcoal, you may broil them in your oven for 4-6 minutes on each side until done. We’ve cooked them both ways, and they are both quite good.

Suggested Temperatures for Grilling Steak

Keep in mind that the longer you cook your sirloin steak, the less tender it will be, especially when you go over 140 degrees F.

Rare: 125 degrees F + 3 minute rest off the heat
Medium-Rare: 130 to 135 degrees F
Medium: 135 to 140 degrees F
Medium-Well: 140 to 150 degrees F
Well-Done: 155 degrees F +

Try this steak marinade the next time you grill. Serve steaks with Oven Baked Fries, a Spinach Salad, or Fettuccine with Pesto. Yum!

Wine Suggestion: Robert Mondavi Private Selection Cabernet Sauvignon.

See more Beef Recipes Here. Browse Grilled Meats Here.