Grilled sirloin steak cooked to a perfect medium rare served with chimichurri-inspired caper herb sauce is a delicious, fast recipe perfect for dinner.
Full recipe + amounts can be found in the recipe card below.
- Sirloin steak. My steaks were around 4-5cm (2in) thick.
- Balsamic vinegar.
- Olive oil.
- Capers. I used capers in brine. If you are using salt-packed capers, rinse them before using.
- Fresh lemon juice.
- Salt and pepper.
How to grill sirloin steak
- Marinate: Combine Balsamic vinegar, olive oil, salt and pepper and mix well. Pour over steaks and allow to marinade 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.
- Grill: 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. 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 and cook to your preference.
– 2-3 minutes per side for rare.
– 3-4 minutes for medium-rare to medium.
– 5-6 minutes for well done.
- 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.
- Make the caper herb sauce: While the steak rests, make the sauce by combining roughly chopped capers, finely chopped parsley and rosemary and garlic with olive oil, lemon juice, salt and pepper.
- Serve: Slice the steak into thick slices then serve with generous spoonfuls of the caper herb sauce.
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.
- Crispy salt and pepper smashed potatoes
- Easy tomato feta green bean salad
- Corn and grilled zucchini salad
- Easy oven baked fries
- Steak with gorgonzola sauce
- Grilled steak with blistered tomatoes
- Steak salad with tomatoes and goat’s cheese
- My mom’s Chicken fried steak
Grilled sirloin steak with caper herb sauce
- 800 g (1.7lbs) sirloin steak
- ¼ cup olive oil
- ¼ cup Balsamic vinegar
- 1 tsp salt
- ½ tsp freshly cracked black pepper
For the caper herb sauce
- ½ cup capers roughly chopped
- 2 tbsp parsley finely chopped
- 1 tsp fresh rosemary finely chopped
- 2 garlic cloves finely chopped (I grate it with my microplain)
- 2-3 tbsp freshly squeezed lemon juice
- 2 tbsp olive oil
- salt and pepper to taste
- Combine the olive oil, Balsamic vinegar, salt and pepper and pour over the steaks. Make sure the steak is well-covered on both sides then cover and allow to marinade for at least 30 minutes or up to 24 hours in the fridge. Remove the steak from the fridge an hour before cooking.
- Preheat your grill for 10-15 minutes then cook the steaks to your preference. 2-3 minutes per side for rare. 3-4 minutes per side for medium-rare to medium. 5-6 minutes per side for well done.
- Remove the steak from the heat and place on a plate or board. Loosely cover with foil and allow to rest for 5-10 minutes.
- Make the sauce by combining the capers, herbs and garlic with olive oil and lemon juice. Season to taste.
- To serve, slice the steak in thick slices then dress with the steak. Serve with extra sauce on the side.