Description
Juicy Grilled Sirloin Dinner with Honey Garlic Glaze. A tender, flavorful sirloin steak recipe, perfect for weeknights or special occasions. Easy to make!
Ingredients
Scale
- Main Players:
- 2 sirloin steaks (about 1-inch thick)
- 1 tbsp olive oil
- Glaze Goodness:
- 1/4 cup honey
- 4 cloves garlic (minced)
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- Seasoning Squad:
- 1 tsp salt (or to taste)
- 1/2 tsp freshly ground black pepper (or to taste)
- Finishing Touch:
- Fresh parsley or green onions (chopped, for garnish, optional)
Instructions
- Prep Your Sirloin:: First things first, take your sirloin steaks out of the fridge about 30 minutes before you plan to grill. This helps them cook more evenly, preventing a cold center and overcooked edges. Pat them super dry with paper towels – this is critical for a good sear, trust me! Then, give them a generous sprinkle of salt and freshly ground black pepper on all sides. You want a good coating, not just a dusting. I always forget this step and kick myself later, so don’t be like me!
- Whip Up the Honey Garlic Glaze:: In a small saucepan, combine your honey, minced garlic, soy sauce, and rice vinegar. Bring this mixture to a gentle simmer over medium heat, stirring occasionally. You’ll want it to thicken slightly, maybe 5-7 minutes. It should coat the back of a spoon. Don’t let it boil too aggressively, or it’ll reduce too much and get *too* sticky, which I’ve done before and it was a sticky mess on the grill! Once it’s thickened, remove it from the heat and stir in the sesame oil. Oh, the smell at this point is just heavenly!
- Heat That Grill:: Preheat your grill to medium-high heat. We’re aiming for about 450-500°F (230-260°C). Make sure your grates are clean – a dirty grill means sticking, and nobody wants that. Brush the grates lightly with olive oil or use a paper towel dipped in oil held with tongs. This step is a game-changer for getting those beautiful grill marks and preventing your precious sirloin from clinging on for dear life.
- Grill the Sirloin Steaks:: Place your seasoned sirloin steaks on the hot grill. Sear them for 4-5 minutes per side for medium-rare, or longer if you prefer a more well-done steak. Flip them only once to get those lovely grill marks. This is where the magic happens! You’ll see a beautiful crust forming, and the kitchen (or backyard!) will start to fill with that amazing grilled meat aroma. Don’t poke at it too much; let the grill do its thing.
- Glaze It Up:: During the last 2-3 minutes of cooking, start brushing your honey garlic glaze liberally over the sirloin steaks. Flip them and brush the other side. Continue to brush and flip a couple more times until the glaze is beautifully caramelized and sticky, but watch it carefully – honey can burn quickly! This is where I sometimes get a little impatient and try to rush it, but a slow, steady hand here makes all the difference for that perfect sweet-savory crust.
- Rest and Serve:: Once your sirloin reaches your desired doneness (use a meat thermometer if you’re unsure – 130-135°F for medium-rare), remove it from the grill and transfer it to a cutting board. The hardest part? Letting it rest! Tent it loosely with foil and let it sit for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender, juicy steak. Trust me, skipping this step is a mistake I’ve learned from. Slice against the grain, drizzle with any remaining glaze, and serve immediately. It’ll be so tender, it practically melts!