Friday, July 1, 2011

Grilled Sirloin Steak

An important note to all my vegetarian friends and followers: BE WARNED. This is a meaty post. I'm sorry, but sometimes a girl just needs a steak.

The husband and I recently purchased a new grill. Well, ok, maybe it's not exactly new, but it's new to us. We bought it on Craig's List for $70. It's an old Weber gas grill, and we're obsessed with it. We want to grill all the time. We talk about grilling, read books about grilling, and watch grilling on TV. (Actually, the more I think about it, this is pretty standard for me and cooking, but now I'm happy to have the husband on the crazy bandwagon.)

As part of this obsessive activity, we watched some sort of grilling show with Bobby Flay. Before Bobby (yeah, we're on a first name basis) threw his steaks on the BBQ, he oiled them and then seasoned them with salt, pepper, and...nothing else. Just a whole lotta salt and pepper. Well, that seems pretty darn easy. 

The husband and I thought we'd try Bobby's technique when top sirloin steak was on sale at the grocery store. I snagged a 1.5 pound slab of beef, oiled it, and salted and peppered the bejeebers out of that thing. When I thought I'd seasoned it enough, I put on a bit more. The husband was in charge of manning the grill. A few minutes later, we sat down to a crusty, flavorful, beautiful steak. My mouth is watering just thinking about it.  

And, BONUS!, we grilled enough to use the leftovers for dinner the next day. Come back on Monday to see meal #2. Yes, it was just as good as meal #1.

Grilled Steak
Serves: 2 + leftovers
Adapted from our pal, Bobby Flay

1.5 pound top sirloin steak, about 1" thick (or whatever cut is on sale at your market)
1 tablespoon vegetable oil
Salt and pepper

Preheat grill to medium-high heat. Brush steak with oil and season very generously with salt and pepper.

Grill over medium-high for about 4 minutes each side, or until steak reaches an internal temperature of 115-120 degrees for medium rare. Set steak on a platter and tent with aluminum foil, allowing it to rest about 5 minutes until steak reaches a final temperaturee of about 125 degrees. Slice thinly across the grain and serve.


  1. This looks delicious and I LOVE Bobby Flay!

  2. I took a cooking class at Wegmans (on Sheridan Drive in Williamsville, NY...aka MY WEGMANS) and I believe the chef recommended salting AFTER cooking as the salt draws the moisture out of the meat if applied before grilling. I may have to try one of your science experiments. But, hey, if Bobby says salt before, who am I so say NO.

  3. I was grinning when I read your post - my husband got a Weber BBQ for his birthday at the end of May and since then, he would like to grill everything too! I must admit I am still more obsessed with cakes than meat but I too am enjoying his new-found enthusiasm for cooking! This looks great and super easy, I'll be sure to tell him all about it. Happy grilling :)

  4. Looks wonderful! Bobby Flay is a good chef.

  5. This looks so good. Bobby would be proud.

  6. Delicious. Simple, grilled meat is always a great choice

  7. drool.....that is one snazzy looking steak!!!