Grilled sirloin steak with caper herb sauce

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Grilled sirloin steak cooked to a perfect medium rare served with caper herb sauce is a delicious, fast recipe perfect for dinner.

Grilled sirloin steak with caper herb sauce

Ingredients needed

The steak itself is simply seasoned with Balsamic vinegar, olive oil, salt and black pepper. The caper sauce is inspired by chimichurri sauce and is full of vibrant flavor and is the perfect way to bring out the most out of the steak’s beefy flavor. I like using a combination of fresh herbs and you can use any herbs you have. Oregano, thyme, parsley, cilantro/coriander, rosemary or chives are all good options.

Sirloin steak. My steaks were around 4-5cm (2in) thick. Choose a steak with a decent fat cap and plenty of marbling through the meat.
Balsamic vinegar. I love the flavor Balsamic vinegar adds to steak marinade. A tablespoon of soy sauce can also be added.
Extra-virgin olive oil.
Salt and black pepper.

How to grill sirloin steak

Grilled sirloin steak marinade: Combine Balsamic vinegar, olive oil, salt and pepper and mix well. Pour over steaks and allow to marinate for at least 20 minutes but up to 24 hours, covered in the fridge. However, if you’re crunched for time the steaks can be cooked pretty much immediately, just be sure to baste it with the marinade while it grills. You could also pat the steaks dry with paper towels and season simply with salt and pepper if you’re in a rush.
How long do you grill a sirloin steak: Take the steaks out of the fridge an hour before cooking to allow them to come up to room temperature. Room temperature steak will cook more evenly than steak straight from the fridge. Preheat your grill/braai for 15 minutes. You can cook the steaks in a cast iron skillet or pan set over medium high heat too. I prefer cooking steak over high heat/hot coals because I want good color while keeping the interior rare to medium rare. Place the steaks on the grill grates and cook to your preference.
– 2-3 minutes per side for rare. (125ºF/51ºC internal temperature on a meat thermometer)
– 3-4 minutes for medium-rare to medium. (140ºF/60ºC internal temperature)
– 5-6 minutes for well done. (160ºF/71ºC internal temperature)
Allow to rest: Remove the steak from the heat and place on a plate/board. Cover loosely with foil if preferred and allow to rest for at least 5 minutes but if your steak is very big, 10 minutes will probably be best. This allows the juices to redistribute back into the meat and not run out onto the cutting board or your plate and makes sure the steak is super juicy and tender.
Serve: Slice the steak into thick slices then serve with generous spoonfuls of the caper herb sauce.

Steak marinated in Balsamic vinegar and olive oil.

Can I make this ahead?

The steak can be marinated up to 24 hours in advance. The sauce can be made a few days ahead and kept in a jar in the fridge. The sauce is also delicious on pork or chicken so leftovers won’t go to waste.

Serving suggestions

The steak is great served with crispy potatoes and a salad. You could add a side dish of vegetables too but keep it simple. If you want another sauce recipe, try my mushroom sauce for steak.

Medium rare sirloin steak with caper sauce.

FAQ

How long do you grill a sirloin steak?

Depending on the thickness of your steak, 2-3 minutes per side will result in rare steak, 3-4 minute per side will deliver medium rare steak and 5-6 minutes per side will give you a well-done steak.

Is sirloin a good steak to grill?

Sirloin steaks (also called Strip Steak or New York Strip) is a great cut of beef to grill. The meat is more tender than rump but more flavorful than fillet/filet mignon. Sirloin can be cooked on a charcoal grill or a gas grill.

How do you tenderize a sirloin steak for grilling?

Marinating steak in a marinade with vinegar or lemon juice will help to tenderize the meat before grilling. Adding aromatics like garlic and herbs will also flavor the meat giving you the most delicious steak once cooked.

Steak recipes