Grilled Sirloin Steak
Grilled sirloin steak is a cheap cut that eats far better than its price suggests. Top sirloin is lean and beefy, and it rewards a quick, hot sear followed by gentler heat to finish. The quarter turns on the first grill give it neat marks, and a spoonful of butter melting over the resting meat adds richness without a separate sauce. Slicing thinly across the grain keeps each piece tender.
Instructions
Brush the steak all over with olive oil. Season both sides generously with salt and freshly ground black pepper.
Put the steak on a grill set to high heat and cook for 1 minute. Turn it 90° and cook for another minute, which gives it a crosshatch of grill marks.
Flip the steak and repeat the same process on the second side: 1 minute, a quarter turn, then 1 more minute.
Move the steak to a medium-heat part of the grill. Cook it, turning often, until it reaches the doneness you want.
Transfer the steak to a plate and put the butter on top. Cover loosely with aluminum foil and let it rest for 10 minutes so the juices settle and the butter melts into a light sauce.
Slice the steak thinly across the grain, cutting at a slant. Serve it warm.
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