A top sirloin steak is cut from the sirloin roast, which is from the middle back section of a cow. These steaks are thick and juicy and are well suited to broiling because the meat can stand up to the high heat of the broiler without drying out or becoming tough, as long as you do not cook the steak past medium. Broil your top sirloin as is, or marinate it overnight before you broil it for a more complex flavor.
Step 1
Place the steaks in a large plastic bag and cover them with 1 cup of olive oil, 1 cup of buttermilk or 1 cup of red wine. Seal the bag and refrigerate the steaks overnight. The marinade step is optional, but any of these choices will help to tenderize the steak.
Step 2
Preheat the broiler.
Step 3
Take the steaks out of the marinade and allow them to come to room temperature, or 72 degrees Fahrenheit, while the broiler preheats.
Step 4
Season the top sirloin steaks with 4 tbsp. of steak seasoning, if you are using it.
Step 5
Brush a broiler pan with 3 tbsp. olive oil and place the steaks on the broiler pan.
Step 6
Broil the steaks for three minutes per side for a rare steak, four minutes for a medium rare steak and five minutes for a medium steak.
Step 7
Take the broiler pan out of the oven and insert a meat thermometer into the center of a steak to check it. The steak should be 120 degrees Fahrenheit for a rare steak, 130 degrees Fahrenheit for a medium-rare steak or 140 degrees Fahrenheit for a medium steak.
Step 8
Allow the top sirloin steaks to rest for 20 minutes before you serve them. The resting period allows the hot juices in the steak to cool slightly, which will make the steaks more juicy and flavorful.
Things You'll Need
- 4 top sirloin steaks, 8- to 12 ounces each
- 1 cup olive oil, optional
- 1 cup buttermilk, optional
- 1 cup dry red wine, optional
- Large plastic bag
- 4 tbsp. steak seasoning of your choice, optional
- Basting brush
- Broiler pan
- 3 tbsp. olive oil to brush on the broiler pan
- Meat thermometer
References
- "Field Guide to Meat"; Aliza Green; 2005
- "The Illustrated Cook's Book of Ingredients"; DK Publishing; 2010
- "How to Cook Everything"; Mark Bittman et al.; 2008
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