Steak House Grilled Sirloin
Juicy grilled sirloin steak glazed with a tangy A.1. sauce, perfect for a flavorful summer barbecue or casual dinner with bold, savory flavors.
Ingredients
Instructions
- Mix the steak sauce, minced onion, minced garlic, and Tabasco pepper sauce; set aside.
- Preheat grill or broiler.
- Grill or broil the steak until desired doneness, brushing occasionally with the sauce mixture.
- Serve the steak hot, optionally with extra sauce.
Tips & Substitutions
For maximum flavor, marinate the steak in the sauce mixture for at least 30 minutes before grilling. If you prefer a milder heat, reduce the Tabasco pepper sauce or substitute with a milder hot sauce. Ensure your grill is preheated for even cooking, and consider using a meat thermometer for perfect doneness. For variations, try adding a splash of Worcestershire sauce for additional depth.
Serving Suggestions
Serve the grilled sirloin hot, sliced against the grain for tenderness. This dish pairs excellently with a fresh garden salad or grilled vegetables for a complete meal. For a heartier side, consider serving with mashed potatoes or baked beans. A glass of red wine complements the flavors beautifully, enhancing your dining experience.
Storage & Reheating
Leftover grilled sirloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a skillet over medium heat with a splash of water or broth to maintain moisture. Cover with a lid to steam it gently, or use a microwave on low power, checking frequently to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Steak House Grilled Sirloin contains roughly 149 calories, with 7g protein, 12g carbohydrates, and 8g fat. It is a good source of vitamin A (15% of the Daily Value) and protein (14% 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
How do I know when the steak is done cooking?
Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 160°F for well done. Alternatively, you can use the finger test for doneness if you don't have a thermometer. Let the steak rest for a few minutes before slicing to retain the juices.
Can I use a different cut of beef?
Yes, while sirloin is a great choice, you can substitute with ribeye or flank steak for different textures and flavors. Adjust cooking times accordingly based on the thickness of the steak and your preferred level of doneness.
What should I do if I don't have A.1. sauce?
If you don't have A.1. sauce, you can create a similar flavor by mixing equal parts ketchup and Worcestershire sauce, adding a splash of vinegar and a bit of sugar or honey for sweetness. This homemade version can still deliver a tangy kick to your steak.
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).