Sirloin Steak Marinade is a recipe we have been enjoying for many years. Made with soy sauce, brown sugar, onion, garlic, and lime juice, it seasons sirloin steak perfectly. I’ve been known to put it on other types of steak as well, even KC Strips. It just shows how much we love the flavor of this marinade.
Due to the lack of marbling, sirloin steaks are not a choice cut of meat, like ribeye, New York Strips, or T-Bones. But when prepared correctly, they can still be quite tender and delicious. The secret, is in the marinade and proper grilling.
Sirloin cuts (top sirloin and bottom sirloin) are found above and below the tenderloin, with top sirloin ranking higher in tenderness. Bottom sirloin is often termed simply as sirloin, and may be found in larger cuts at the grocer.
When cooking sirloin steak, it’s best to soak it in a marinade for at least six hours, and then cook at a high heat for a short amount of time. If you cook sirloin too long, it will become tough. I prefer cooking it on a charcoal grill for even more flavor, but you may also sear it in a hot skillet or under a broiler for 6-7 minutes on each side.
Ingredients for Sirloin Steak Marinade
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Instructions for Making This Recipe
Gather the ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a Santoku or Chef’s knife and a cutting board, mince the garlic. If you would prefer using a sweet or white onion instead of dried minced onion, go ahead and dice it now.
Squeeze the lime juice using a citrus juicer (or your hand.)
Make the Marinade
In a small bowl, combine the soy sauce, dried minced onion, minced garlic, freshly squeezed lime juice, brown sugar, and hot pepper sauce. Mix well until the brown sugar is dissolved.
Place your steaks in a large freezer bag and pour the marinade over the steaks. Shake the bag until the steaks are nicely coated.
Seal the bag and marinate the steaks for at least 6 hours, turning occasionally. Overnight is even better. I like to set the bag in a large stainless bowl or oblong pan to help protect my refrigerator from any accidental spills.
When you’re ready to cook your steaks, simply remove them from the marinade. Pat them dry with a paper towel and allow them to set out at room temperature while your charcoal heats.
When the charcoal is ready, grill over hot coals for 4-6 minutes on each side until you’ve reached the desired doneness.
If you’d prefer not to grill the steaks over charcoal, you may broil them in your oven for 4-6 minutes on each side until done. We’ve cooked them both ways, and they are both quite good.
Suggested Temperatures for Grilling Steak
Keep in mind that the longer you cook your sirloin steak, the less tender it will be, especially when you go over 140 degrees F.
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Sirloin Steak Marinade
Ingredients
- 1/2 cup soy sauce
- 1/4 cup chopped onion
- 1 clove garlic minced
- 3 tablespoons lime juice freshly squeezed
- 2 tablespoons brown sugar
- 1/8 teaspoon hot pepper sauce
- 2 pounds sirloin steak 1 inch thick
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Instructions Click to Start Cooking
- Gather the ingredients so that you have everything close at hand on the counter or table.
- Using a Santoku or Chef’s knife and a cutting board, chop the sweet onion. Mince the garlic.
- Squeeze the lime juice using a citrus juicer (or your hand.)
- In a small bowl, combine the soy sauce, chopped onion, minced garlic, lime juice, brown sugar, and hot pepper sauce. Mix well until the sugar is dissolved.
- Place steaks in a gallon freezer bag. Pour marinade over steaks. Shake the bag until the steaks are nicely coated.
- Seal the bag and place inside a large bowl to help protect against accidental spills. Refrigerate for 6 hours or overnight, turning occasionally.
- Prepare grill for cooking. While coals are heating, remove steaks from marinade and pat dry with paper towels. Allow your steaks to set out at room temperature for at least 20 minutes.
- Grill the steaks for 4-6 minutes or each side until cooked to desired doneness. You may also broil in oven if desired. Serves 4
Love this marinade recipe, one of the best I’ve ever found. I love it with steak, and have used it for chicken and salmon as well, works wonderful!
We’ve been making this marinade for many years. Thanks for adding your thoughts on this, Sam! I love the idea of using it for chicken and salmon!