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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!

slices of Mongolian glazed grilled sirloin steak with a carving knife on a cutting board with parsley scattered around.

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. 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!

4 sirloin strip steaks on a cutting board with ingredients for Mongolian glazed steak surrounding.

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.

massaging soy sauce into strip steaks.

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.

sprinkling cornstarch on steaks for Mongolian glazed grilled steaks.

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.

basting cornstarch coated steaks with oil before placing on the grill.

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.

Mongolian glazed grilled steak on a gas grill.

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

Can I use flour instead of cornstarch?

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.

Should you close the lid when grilling steaks?

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!

slices of Mongolian glazed grilled sirloin steak with a carving knife on a cutting board with parsley scattered around.

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!

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

slices of Mongolian glazed grilled sirloin steak with a carving knife on a cutting board with parsley scattered around.

Grilled Sirloin Steaks with Asian BBQ Glaze

Delicious and tender, the crispy coating and tangy glaze on these grilled sirloin steaks is so unexpected and tastes phenomenal!
4.09 from 12 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 20 mins
Course Beef
Cuisine American
Servings 4 servings
Calories 753 kcal

Ingredients
  

Steaks

  • 4 8 ounce sirloin steaks
  • 1/2 cup soy sauce
  • 1/4 cup cornstarch
  • 2 tablespoons canola oil
  • Freshly ground black pepper

Glaze

  • 1 tablespoon canola oil
  • 1 tablespoon fresh ginger grated
  • 3 cloves garlic minced
  • 1/4 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

Recipe adapted from original recipe by Judy Kim for Delish 
  • 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

Serving: 1gCalories: 753kcalCarbohydrates: 25gProtein: 64gFat: 43gSaturated Fat: 13gPolyunsaturated Fat: 24gCholesterol: 209mgSodium: 1314mgFiber: 1gSugar: 13g
Keyword asian, bbq, grilling, steak
Tried this recipe?Let us know how it was.
sheila thigpen in her kitchen

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

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