Grilled Sirloin Tip Steak
Tender, juicy sirloin tip steak grilled over a two-zone fire for a deep caramelized crust and a perfect medium-rare interior. A bold soy-garlic-Worcestershire marinade tenderizes this lean cut and seasons it all the way through — the essential step that makes the difference between chewy and exceptional.
Equipment
- Gas or charcoal grill Must support a two-zone fire — high direct heat on one side, indirect on the other
- Instant-read thermometer Non-negotiable for a lean cut — pull at 130°F for medium-rare
- Long-handled tongs For flipping without piercing the meat
- Large cutting board with juice groove For resting and slicing
- Sharp carving knife For clean slices against the grain
- Zip-top bag or non-reactive dish For marinating
Ingredients
Steak
- 1.5 lbs sirloin tip steak Cut 1 to 1.5 inches thick — thinner cuts are difficult to control on the grill
Marinade
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tbsp Worcestershire sauce
- 3 cloves garlic Minced or pressed
- 1 tsp black pepper Freshly ground
- 1 sprig fresh rosemary or thyme Or 1/2 tsp dried
Instructions
- Mix soy sauce, olive oil, Worcestershire sauce, minced garlic, black pepper, and rosemary or thyme in a zip-top bag. Add the sirloin tip steak, press out the air, and seal. Refrigerate for at least 2 hours — overnight (8–12 hours) produces the best flavor and tenderness. Do not exceed 24 hours.
- Remove the steak from the marinade and pat it thoroughly dry with paper towels — wet meat steams instead of sears. Let the steak rest at room temperature for 20–30 minutes before grilling.
- Set up a two-zone fire: push all charcoal to one side of the grill, or set one gas burner to high and leave the adjacent burner off. Preheat with the lid closed for 10–15 minutes until the direct heat side reaches 450–500°F.
- Place the steak over the direct high-heat zone. Sear for 3–4 minutes without moving, then flip and sear the second side for another 3–4 minutes. You want a deep brown crust with clear grill marks — not just light surface color.
- Move the seared steak to the indirect heat side of the grill. Close the lid and cook until the internal temperature reaches 130°F for medium-rare. Insert the thermometer into the thickest part of the steak away from fat seams.
- Remove from the grill, tent loosely with foil, and rest for 5–10 minutes. Carryover cooking will bring the temperature up 5°F to a final 135°F medium-rare.
- Identify the grain direction (the lines of muscle fiber running through the steak). Slice thinly against the grain — perpendicular to those fibers — at a slight angle. This single step makes the biggest difference in tenderness. Serve immediately.
Notes
Pull 5°F early. Carryover cooking during the rest raises the internal temperature by about 5°F. Pull at 130°F for a final medium-rare of 135°F.
Slice against the grain every time. Look at the steak surface before slicing — the muscle fibers run in one clear direction. Cut perpendicular to those fibers to shorten them and maximize tenderness.
Do not skip the marinade. Sirloin tip is a lean cut without intramuscular fat to compensate for moisture loss. Even a 2-hour marinade makes a noticeable difference. Overnight is strongly recommended.