Marinated and Grilled Sirloin Steak

The goal of this recipe is to take a lower cost cut of beef and make it magical. Basically, save a little money but not lose any of the flavor. We marinate/brine, season, grill and slice these steaks to make sure every bite is tender, juicy and incredibly delicious. Did I mention we did this on a flat top griddle? Although any grill will work as long as it gets hot enough. So, save some cash with this marinated and grilled sirloin steak, without sacrificing flavor or tenderness. 

Before we go into this recipe, I’ll drop some useful knowledge to help save some money on steak. Like these 7 tips to save money buying steak

Or these tips to help pick the best steak out of the case. If you are going to spend the money, make sure to get the best steak your butcher or grocer has. 

Orrrrrr, maybe grab a fat chuck roast and grill it just like a steak. Seriously. Watch the video at the end to see me slice that tender beauty and take a bite

OK, back to the sirloin at hand.

I’m going to break this down to the actual dollars spent and an apples to apples comparison to what other cuts cost.

I walked through a local big box retailer, who had petite sirloin medallions that were $11.69/pound. They were very small pieces of meat that would be well beyond rare or medium rare before I can get a flavor crust on them, so I passed and went to my local grocery store for larger steaks. All the prices I will show below are from the same store. 

Let’s start with the sirloin steak. I got these two approximate 16 ounce beauties, which have pretty good marbling for sirloin:

Here are the steaks after I got them home:

Here are some ribeyes I could’ve bought at that same grocery store:

While two pounds of ribeye would’ve cost me $50, the filet mignon was considerably higher:

I know that filet is amazing, but with a wife and four kids, it’s just out of my price range right now.

To Sum up the Steak Prices:

For approximately 32 ounces of beef we have $32 for sirloin, $50 for Delmonico ribeye, and $80 for filet mignon. 

So, yeah, I saved quite a bit of cheddar with these two sirloin steaks.

Let’s get the ingredients out of the way so we can get back to the recipe/method.

Marinated and Grilled Sirloin Steak Ingredients

• 2 sirloin steaks (approximately 16 ounces each)
• A savory marinade/brine, approximately 3 ounces
• A resealable plastic bag
• Your favorite beef BBQ seasoning (in this recipe we used salt, pepper, garlic or SPG)

Brine or Marinade?

Let’s talk about a marinade or a brine. One of the BEST ways to enhance the flavor of just about any meat is with a marinade or brine. 

What’s the difference? A brine is a marinade with salt in it. Salt at a ration of about 1 gallon of liquid to 1 cup of salt.

The salt pushes the liquid out of the brine and into the cells of the meat which makes the meat tastier, the salt tenderizes the meat, and that extra liquid in the meat makes it juicier. Tastier, more tender, and juicier. Win, win, win. 

While sweeter brines work well for pork, I prefer a savory brine/marinade for beef.

If I have nothing else, I will go with this stuff:

This will do the job. Salty and savory, but also really runny and watery. We can do way better than Worcestershire. 

This will do the Trick!

We love Andria’s Brush on Steak Sauce:

This is not the A-OK stuff used to mask the flavor of a shitty steak.

This is brushed on while cooking to enhance flavor. Either that, or it makes for an amazing brine (or both 😉). 

Grab that gallon-size, resealable plastic bag and pour in about an ounce of the brine and place one of the steaks on top:

Then pour another ounce of Andria’s steak sauce:

Add the second steak and the final ounce of the brine for our soon to marinated steaks:

I’ll admit that’s a lot more than an ounce. I was filming the pour with one hand while pouring with the other. To get my shot, I poured more than I needed to. You don’t need that much. Just enough to coat the beef entirely. 

Seal the bag, and work the Andria’s steak sauce around the meat until coated completely and place in the fridge for 2-12 hours.

I went with 6 hours. 

Go light the grill, and set it to ripping hot. In this case, I used my flat top grill.

While the grill is warming up, remove the marinated sirloins from the bag:

Now we have a little bit of a problem. All that liquid is going to make it hard to get a flavor crust. 

As a rule, liquid is the enemy of browning. 

Our goal is browning the outside of that steak. We want to add some char because char makes a steak magical.

So grab some paper towels and blot that liquid away:

I seasoned the steaks with a little SPG. It doesn’t take much here because the brine has a good amount of salt:

Not a ton of seasoning there. A thin layer. Plus some green beans that were grilled right next to these steaks that were amazing.

I’ll post the recipe later. 

Time to make some Grilled Sirloin Steak

When the grill is north of 400F (500F is better) then sear the steaks:

You can see my green beans in the background. They are pretty much done and on the cooler side of the grill (around 200F)

After about 2 minutes, I have some nice crust but not quite enough:

Another 60-90 seconds and now I have some great browning:

And here’s the other steak:

Flip the steaks over and get the probe thermometer ready. Sirloin steak doesn’t have a lot of marbling, so the window to cook these properly, but not over cook them, is quite narrow. Don’t guess.

Here’s a link to the meat thermometer that I use. I can’t recommend them enough. My cooking skills improved so much once I got one of these. 

Also, while that steak was cooking on one side, we lost a lot of the seasoning. Hit the steaks with a very light dusting of that seasoning while the other side browns:

Once the steaks hit 125F or so, I’m ready to pull them because they are medium rare:

The other side is not as browned as the first side, but if I try to brown just as much these steaks are going to go from medium rare straight past medium.

Here’s the other side:

And here’s the smaller one:

Total cook time was about 25 minutes. 

Also, here’s a handy guide about steak temps:

• Rare Steak Temp: 120F-125F

• Medium Rare Steak Temp: 130F-135F

• Medium Steak Temp: 140F-145F

• Med. Well Steak Temp: 150F-155F

• Well Done Steak Temp: 160F or more, but seriously, just order the chicken

Let them rest a couple minutes and serve:

But how did we do on the doneness?

Slice Thin for the Win

Finally, after a couple minutes resting, we can slice and serve. The steak needs to be sliced thin and, ideally, across the grain:

And one more money shot:

Grilled Sirloin Steak Summary

I’m not going to shine anyone on here and say this is the most tender steak on the planet. If it is sliced thin across the grain, it is right up there with the big boys (strip, ribeye), but if you leave a thick piece, like I did on one corner of a big chunk I had sliced thin, it’s a tough chew. But all the thin slices were super tender and juicy. And with the addition of the Andria’s into the steak via the osmosis of the brine, this steak was beyond anything I could’ve hoped for and saved a bunch of money in the process. So sirloins all around!

If you have any questions or comments, feel free to leave them below or send me an email.

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Recipe card

Print Recipe

Marinated and Grilled Sirloin Steak

Marinated and grilled sirloin steak gets a brine before seasoning and searing on a flat top. Once it hits 124F and rests it's sliced thin to be tender and juicy

Prep Time5 minutes mins

Cook Time25 minutes mins

Resting Time5 minutes mins

Course: Entree, Main Course, Main Dish, Steak, Steaks

Cuisine: American, American Fare, Beef, Sirloin, Sirloin Steak, Sirloin Steaks, Steak, Steaks

Keyword: Andria's, Andria's Steak Sauce, Andrias Brush-On Steak Sauce, Brine, Browning, Char, Flat Top, Flat Top Griddle, Flat Top Grill, Marinade, Marinate, Marinated, Medium Rare, SPG, SPG Rub, SPG Seasoning

Servings: 4 People

Cost: $35

Instructions

• Place the steaks in a resealable plastic bag along with about 3 ounces of the marinade/brine. Work the brine around the meat to completely coat the steak. Place in the fridge for 2-12 hours.
• When the time comes to cook the steak, light the grill and take it to ripping hot (400F is good, but 500F is better). Remove the steaks from the brine, place on a couple layers of paper towels then sop up the excess marinade/brine with more paper towels. Dust lightly with SPG seasoning.
• Sear the steaks on one side, flipping over once it gets a nice brown char. Season the cooked side with another light dusting of SPG. Once both sides are nicely charred and they reach an internal temp of 125F for medium rare, then remove from the heat and allow to rest for a few minutes.
• Be sure to slice the steak thin, and enjoy.

Video

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

See Full Bio

BBQ Grilling

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This article was initially published on: October 14, 2025