Grilled Sirloin Steak
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Juicy and tender, the crispy coating on these glazed steaks is so unexpected and tastes phenomenal! My Grilled Sirloin Steak is basted with a sweet and tangy Asian barbecue sauce made with fresh ginger, garlic, and maple syrup. If you love the flavor of Mongolian Beef, this sirloin steak recipe is for you!
This delicious glazed steak turns amazingly tender without putting it in a marinade or using a spice rub! Massage the meat with soy sauce, sear it on a hot grill, and finish it off with a marvelous caramelized glaze.
Serve with steamed broccoli, a baked potato, or on a bed of rice with this Roasted Romaine Salad on the side. This recipe is on repeat around my house!
Looking for more great steak recipes? I have a bold and flavorful Coffee Rubbed Ribeye Steak that’s on of my hubby’s faves and this easy steakhouse-quality pan-seared New York Strip that never disappoints!
Key ingredients & substitutions for BBQ Sirloin Steak
- Beef — Grilling a steak is a treat, so opt for a quality top sirloin steak or New York strip. This recipe would be a good one with flank steak as well.
- Soy sauce — You’ll only need a tablespoon per steak. No additional salt is needed (unless all you have is low-sodium soy sauce in your pantry).
- Black pepper — My preference is always using freshly ground pepper from peppercorns.
- Fresh Ginger and Garlic — Fresh garlic and ginger really make the flavor come alive in Asian sauces.
- Maple Syrup — Adds a little sweetness to the glaze. You can substitute brown sugar, but either way, watch carefully as you grill. You want caramelization, not scorched sugar!
- Cornstarch — I know it sounds weird to use cornstarch on a grilled steak, but it adds a slight crust while the steak remains tender inside resulting in a wonderful texture overall.
How to grill sirloin steak
The secret for grilling a delicious, tender Mongolian steak is all in the prep!
STEP 1 | Make the sauce
Glazing the steaks happens during the last couple of minutes on the hot grill by basting them with a simple barbecue sauce.
To make the sauce, add freshly grated ginger, minced garlic, maple syrup, and ketchup to a small bowl and whisk until combined. You’ll use this sauce to brush onto the steaks as they finish cooking.
tip
- Instead of a using peeler or small knife, the side of a spoon works best to easily peel the skins off a fresh ginger root. Use a chef’s knife to slice and chop the peeled ginger into small pieces or grate it with a microplane zester.
STEP 2 | Prep the steaks
Remove the meat from the packaging, pat dry with paper towels, and let sit at room temperature for about 30 minutes.
Gently massage a tablespoon of soy sauce onto all surfaces of the steak, then season with freshly ground pepper.
There’s no need salt the meat as you’ll get saltiness from the soy sauce. However, if you are using low sodium soy sauce, you may want to also season with a light sprinkle of kosher salt.
STEP 3 | Dust with cornstarch
Dusting the steaks with cornstarch provides a light coating that protects the meat when it hits the intense heat of the grill. As you sear the steak, the cornstarch layer creates a thin and crispy crust.
Transfer the steaks to a DRY baking sheet or platter. Sprinkle cornstarch on both sides of the meat, shaking off the excess.
STEP 4 | Grill steak
Preheat the grill to 500 degrees. There’s no need to oil the grates. Instead, use a basting brush to lightly apply canola oil on top of the steaks before laying them on the hot grill.
Cooking at a high temperature results in a nice sear and those lovely grill marks! Grill steaks on each side for 2 to 3 minutes for medium temperature.
Brush on the barbecue sauce and cook just another minute on each side, or until the glaze begins to caramelize.
If you prefer a different steak temperature, adjust your cooking time (refer to the temperature guide later on in this post).
tip
- For perfectly grilled steaks, always remove them from the grill right before they reach the desired doneness or temperature as the meat will continue cooking after it comes off the heat.
STEP 4 | Let it rest
Even though the aroma is heavenly, don’t give in to the temptation to immediately cut into your steak right off the grill.
Instead, place the steak on a platter and tent with aluminum foil. Let the meat rest for 5 minutes to seal in the juices. Do this and you’ll enjoy a juicier, tastier steak every time!
Frequently asked questions
I wouldn’t recommend using flour as a substitute for cornstarch in this recipe as it may result in a starchy flavor on the meat.
In my opinion, yes. Specifically, I like to grill with the lid closed to maintain the heat temperature up until the point of adding the sauce. Then I leave the lid open for those last couple of minutes to make sure the steaks glaze properly and don’t burn.
Touch test for steaks
You can gently press tongs into the cooked steak to determine its doneness with this touch test guide. To be totally accurate, however, use a meat thermometer like this quick read digital thermometer to determine the internal temperature.
- RARE: 120°F – cool, bright red center and soft to the touch
- MEDIUM RARE: 130°F – warm, red center and beginning to firm up with red juices
- MEDIUM: 145-155°F – slightly pink center, completely firm with brown juices
- WELL DONE: 155-160°F – very little or no pink, firm to the touch
Serving suggestions
For a complete dinner, I like serving these grilled sirloin steaks with a side of steamed broccoli and a simple green salad tossed with my mango dressing.
For dessert, I recommend this mango sweet sticky rice from my friend MinShien. It’s the perfect indulgence!
Behind the recipe: Mongolian Glazed Grilled Steak
Traditional Mongolian barbecue is prepared on a hot, flat stone similar to a hibachi-style surface to quickly sear the beef. The meat is thinly sliced and served with a tangy barbecue sauce.
That same delicious flavor can be achieved on the grill by following the unique technique in today’s steak glaze recipe. My family loves it!
Grilled Sirloin Steaks with Asian BBQ Glaze
Ingredients
Steaks
- 4 8 ounce sirloin steaks
- ½ cup soy sauce
- ¼ cup cornstarch
- 2 tablespoons canola oil
- Freshly ground black pepper
Glaze
- 1 tablespoon canola oil
- 1 tablespoon fresh ginger grated
- 3 cloves garlic minced
- ¼ cup maple syrup
- 1 tablespoon ketchup
Instructions
Glaze
- In a small bowl whisk together the canola oil, ginger, garlic, maple syrup, and ketchup. Set aside.
Steaks
- Preheat the grill to high heat — approximately 500 degrees.
- Remove the meat from the packaging, pat dry with paper towels, and let sit at room temperature for about 30 minutes before seasoning the steak.
- Pat steaks dry and pour 1 tablespoon soy sauce over each steak. Massage the soy sauce into all sides of the steaks, then season with black pepper.
- Places the steaks on a clean baking sheet. Evenly sprinkle the cornstarch on all sides, shaking off any excess. Lightly brush with canola oil.
- Grill the steaks 2 to 3 minutes on each side (for medium), then brush the steaks with the glaze and cook for one minute on each side, or until the glaze is caramelized.
- Remove from the heat and let rest for 5 minutes before serving.
Notes
- Instead of a using peeler or small knife, the side of a spoon works best to easily peel the skins off a fresh ginger root. Use a chef’s knife to slice and chop the peeled ginger into small pieces or grate it with a microplane zester.
- For perfectly grilled steaks, always remove them from the grill right before they reach the desired doneness or temperature as the meat will continue cooking after it comes off the heat.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Can’t wait to make these steaks!
This is absolutely mouthwatering! I love how you made the crispy coating.