Sirloin Steak With Molasses Rub
Juicy sirloin steaks coated with a rich molasses and brown sugar rub, offering a sweet, smoky flavor perfect for outdoor grilling and special occasions.
Ingredients
Instructions
- Combine all ingredients, except steaks, in the bowl of a food processor and process until well blended. Store in an airtight container if preparing in advance.
- Using your hands, completely cover the steaks with the rub.
- Place the coated steaks on a plate, cover with plastic wrap, and refrigerate for 4 hours.
- Remove steaks from the refrigerator and allow to return to room temperature while preparing the grill.
- Grill steaks for 6 to 8 minutes per side for medium-rare.
Tips & Substitutions
For an extra depth of flavor, let the rub sit on the steaks overnight in the refrigerator. If you don't have molasses, honey can be a sweeter alternative, though it will alter the flavor slightly. Make sure to let the steaks rest for a few minutes after grilling to retain their juices. Pair with side dishes like roasted vegetables or a crisp salad for a complete meal.
Serving Suggestions
Serve the sirloin steak with a generous dollop of herb butter on top for added richness. It pairs well with sides like garlic mashed potatoes or a fresh green salad. For a special touch, consider serving alongside Savory Beans And Meatballs to complement the flavors. A robust red wine would enhance the overall dining experience.
Storage & Reheating
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the steak in foil and warm in a low oven to avoid drying it out. Alternatively, you can slice it and briefly sauté it in a pan over medium heat with a bit of butter.
Nutrition & Diet Analysis (per serving)
Each serving of Sirloin Steak With Molasses Rub contains roughly 2240 calories, with 7g protein, 50g carbohydrates, and 229g fat. It is an excellent source of dietary fiber (58% of the Daily Value), iron (38% of the Daily Value), and calcium (22% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 744mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like ribeye or flank steak. Just adjust the cooking time based on the thickness of the meat. Ribeye is more marbled and will yield a juicier result, while flank steak will require careful slicing against the grain to ensure tenderness.
How do I know when the steak is done grilling?
For medium-rare, aim for an internal temperature of about 130-135°F. Use a meat thermometer to check the temperature. Remember that the steak continues to cook slightly after being removed from the grill, so take it off a bit earlier if needed.
What can I do with leftover steak?
Leftover steak can be sliced and used in salads, sandwiches, or tacos. Consider making a steak and vegetable stir-fry or incorporating it into Robert'S Cabbage Casserole for a hearty dish. The possibilities are endless!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).