My spiced crusted top sirloin is a great way to use relatively inexpensive cuts of meat. By scoring and salting the meat, you are tenderizing it and giving it flavor at the same time. Then, the rub comes in to finish the job and create this great, caramelized cut on the outside.
This is a BBQ favorite around here and tastes great on it’s own or sliced and used in tacos. Serve with my Asparagus with Lime Butter and the Warm Corn & Red Bell Pepper salad and you’ve got a terrific Mexican fiesta going on in your backyard (or dining room…your choice). Add some warm cornbread and you’ve got a winner.
First, make your salt paste. In a small bowl, mix all the ingredients to form a paste.
To start, cut 1/8 inch slices into both sides of the steak. Spread half the mix on one side of the steak making sure you get into all the sliced areas. Then, flip the steak over and do the same to the second side. Put to the side and let the steak sit for about an hour at room temperature.
While the meat rests, create the dry rub. Add all the rub ingredients to a small bowl and mix.
After the hour of room temperature marination, spray the meat with cooking spray and massage the rub into the meat. I use the cooking spray to help the rub stick. Let the steak rest another 10 minutes.
While the meat rests, heat the outdoor grill to medium heat or if using a grill pan, heat the pan until really hot but not smoking. Spray with cooking spray. You can oil the grates on the grill if grilling outdoors.
Cook the steak on one side until charred or dark brown and flip. Cook to your desired doneness checking with a thermometer.
(130 – 135 degrees for medium, 120 – 125 degrees for medium rare). Let the meat rest, covered with foil, for 10 minutes.
Slice the steak against the grain into 1/2 inch slices. Serve on a platter with your favorite sides. Do you like steak? Try some of my other favorite beef recipes.
Grilled Ribeye Steak with Blue Cheese Butter
Filet Mignon with Chasseur Sauce
Spice Crusted Top Sirloin
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 – 1¼ Lb. Top Sirloin Steak
- Cooking Spray
- Fat Free Greek Yogurt (optional)
SALT MIXTURE/PASTE
- 1 ½ Tsp. Kosher Salt
- 2 Tsp. Tomato Paste
- 1 Tsp. Low sodium soy sauce
- 1 Tsp. Stir Fry Sauce
- ½ Tsp. Onion Powder
- ½ Tsp. Garlic Powder
SPICY RUB
- 1 Tsp. Chili Powder
- 2 Tsp. Ground Cumin
- 2 Tsp. Ground Coriander
- ½ Tsp. Freshly ground black pepper
- ½ Tsp. Calabrian Chili Flakes
- 1 Tbsp. Sugar
- 1 Tbsp. Paprika
- ½ Tsp. Ground Clove
Instructions
- Score the meat on both sides with about 1/8 of an inch slices to allow the paste and then the rub to penetrate the meat.
- Mix the salt mixture in a small bowl to create a paste. Spread half on one side of the steak, getting it into all the scored slices and then spread the second half on the other side of the steak. Let sit for at least an hour at room temperature.
- Meanwhile, mix all your rub ingredients in a small bowl. After the salt mixture has sat on the steak for one hour, SPRAY WITH COOKING SPRAY, then massage in the rub. This will help the rub stick to the meat. Let the steak rest 10 minutes.
- Fire up your grill or grill pan to medium high and get the pan really hot. Spray it well with cooking spray. (If you prefer, you can add a little vegetable oil to the grill pan)
- Cook until your desired doneness. (130 – 135 degrees for medium, 120 – 125 degrees for medium rare). Let the meat rest, covered with foil, for 10 minutes.
- Slice against the grain into ½ inch slices and enjoy. I like to serve the steak with a big dollop of Fat Free Greek yogurt. That is purely optional.
