How To make Our Secret Sirloin Steak

The Butcher's Guide: What is a Top Sirloin Steak?

The top sirloin is a naturally lean, thick cut of steak with a bold, beefy flavor. This popular steak is delicious on its own, adds huge flavor to recipes, and cooks well with marinades and sauces.

Top sirloin is a favorite grilling steak that’s lean enough and affordable enough to enjoy any night of the week. At Omaha Steaks, we call top sirloin our “weeknight steak.”

Top sirloins are cut from the sirloin subprimal (one of the subprimals from the beef loin primal cut.) The sirloin subprimal is divided into two distinct sections, the top sirloin butt and the bottom sirloin butt.

Our top sirloin steaks are cut from the more tender top portion of this subprimal. The bottom sirloin butt provides tri-tip roasts and tri-tip steaks.

When you buy “sirloin steaks” at a grocery store, they’re not telling you anything about the location or quality of the cut. A true top sirloin steak (like ours here at Omaha Steaks ) is only from more tender top sirloin butt. They are cut thick and angular and make a great choice for grilling.

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Learn more about top sirloin in our butcher's guide:

The Butcher's Guide: What is a Filet Mignon?

Recipe - Grilled Top Sirloin with Chimichurri Sauce:

Top Sirloin Steak with Mashed Potatoes, Asparagus and Carrots

New Orleans native Charlie Andrews demonstrates on how to make his delicious Top Sirloin Steak with Mashed Potatoes, Asparagus and Carrots. This recipe serves 2 to 4 people. You will need to increase the number of steaks by 2 pounds to serve more people. It is perfect for special dinner occasions either for that special someone or if you want to cook a gourmet dinner for your guests. Absolutely delicious! Hope you all will give this meal a try.

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Grilled Garlic Sirloin Steak - Just Like Brazilian Steakhouse!

Garlic Sirloin Grilled on Rotisserie Grill for a Brazilian Style Garlic Sirloin Steak

WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- BBQ Gloves -

Brazilian Churrasco is a style of bbq where skewers of meat are cooked over hot coals. It’s bbq at its simplest form and absolutely delicious! One of my favorite recipes for Churrasco is Garlic Sirloin and here’s how you do it:

First you’ll need about a 3lb piece of Top Sirloin beef roast. Your butcher should have no problem cutting this for you. I always tell him to leave some of the fat cap on the sirloin as well. It adds a lot of flavor to the beef as it spins over the hot coals.

Cut the sirloin into 2”x 2” pieces and place them in a large zip lock bag. In Churrasco simple ingredients are used, so there’s nothing fancy going on here. I add 1 cup each of vegetable oil and water to the bag along with the juice of 1 lime and a whole head of garlic chopped up fine. Work the meat around in the bag so the marinade covers everything and let it hang out in the refrigerator for a couple hours.

Fire up your rotisserie grill for this cook; I’m using my Weber kettle set up with a rotisserie ring and motor. Divide a chimney of hot coals into baskets on each side of the grill. You can duplicate this recipe on any rotisserie set up just run the grill temp in the 450⁰ range.

Remove the sirloin chunks from the marinade and allow the excess liquid to drip off. Thread each piece onto the rotisserie rod. I try and fold the pieces with the fat cap facing the outside, so it can render & char. Season all sides of the meat with a good dose of Sea Salt. This is the only seasoning you’ll need for this cook.

Place the rod in the rotisserie motor and the let the spinning begin. It’ll take about 20-25 minutes for the garlic sirloin to cook. I like mine on the medium rare side (about 130-135⁰), but feel free to cook it as done as you like.

Be sure to wear some heat resistant gloves when removing the rod from the grill. It will be extremely hot. I let it hang out on the cutting board for about 5 minutes then carefully slide each piece off the skewer. It’s ready to serve at this point and goes great with a fresh chimichurri sauce.

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Our Secret Sirloin Steak Recipe

Our Secret Sirloin Steak Recipe

THE ULTIMATE SIRLOIN STEAK VIDEO (PREPARED 10 DIFFERENT WAYS!) | SAM THE COOKING GUY

Sirloin is about to go on your list of steak cuts and we've bringing it to you in 10 different ways!

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00:00 Intro
00:54 The Plan
1:38 Seasoning & Cooking Steak - Smoker
2:20 Prepping & Baking Steak - Oil Poaching
3:02 Seasoning & Cooking Steak - Reverse Sear Toaster Oven
4:09 Addressing Cooler Sous Vide Method
4:25 Seasoning, Prepping & Cooking Steak - Sous Vide
6:05 Prepping Chimney & Cooking Steak
7:17 Serving - Chimney Charcoal Steak
7:50 Steak Reveal & Sear - Oil Poached
8:28 Serving Steak - Oil Poached
9:00 Smoker Steak Reveal & Torching
9:39 Serving Steak - Smoker
10:23 Steak Reveal & Sear - Toaster Oven Reverse Sear
11:01 Searing Steak - Toaster Oven Reverse Sear
12:05 Prepping Coals & Cooking Steak
12:48 Cooking Steak - Airfryer
13:14 Finishing & Serving Coal Steak
14:26 Steak Reveal & Serving - Airfryer
15:21 Grilling Steak - Flattop Grill
15:38 Seasoning & Grilling Steak - Standard Grill
16:50 Serving Steak - Standard Grill
17:20 Serving Steak & Making Dip - Flattop Grill
18:10 Cooking Steak - Pan Fried & Butter Basted
19:51 Serving Steak - Pan Fried & Butter Basted
20:36 Steak Reveal & Sear - Sous Vide
21:25 Serving Steak - Sous Vide
22:10 Outro

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How to Break Down a Beef Sirloin

In this Test Kitchen Tutorial, Chef Gavin shows you how to break down a whole sirloin into smaller pieces. Sometimes the best bang for your beef buck is to buy the larger cut and slice it yourself. Store in the freezer for future dinners.

Learn more about Sirloin here: 

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