This simple Grilled Sirloin Steak recipe is more a set of simple instructions to get perfectly cooked steaks with those gorgeous grill marks than a recipe! The same instructions apply on the BBQ as with my griddle pan method. No stress, no fuss, just simple tasty steaks, every time.
Pat 2 Sirloin Steaks dry with kitchen towel and allow them to come up to room temperature out of the fridge. Don’t leave them to sit on paper towel as this will draw out more moisture.
At least 5 minutes before you plan to start cooking, put your griddle pan onto a high heat.
Spray the steaks with a little oil and sprinkle over ½ tsp Garlic Saltover both sides.
Lay each steak onto the very hot griddle at a diagonal angle to the bars. Now don’t touch it for two minutes.
Turn each steak over in the same position and leave for another 2 minutes.
Now turn the steaks again but rotate them both 90 degrees. This will create grill marks going the other way to the first. Cook for another 1 minute.
Turn the steaks for the final time to get the second grill marks on the second side. Don’t rotate, just flip. Cook for 1 more minute.
If you have a fat layer on the side which hasn’t coloured and crisped, use your tongs to hold the side of the steaks down on the hot grill. Be careful not to burn yourself – long tongs are a good idea.
Take the steaks off the heat and wrap them in tinfoil on a plate. Leave them for at least 5 minutes. A real timed 5 minutes, not an anecdotal 5 minutes!
Serve! Don’t forget to spoon over any juices which have accumulated during the resting time.
How long you cook each steak on each side will depend on how well done you like it and how thick the steak is. The instructions given here are for roughly 2 cm thick steaks. Cook for less time for thinner steaks and less again for rare or medium rare.