20 Delicious Recipes with Sirloin Steak You Must Try

Craving juicy, flavorful sirloin steak but tired of the same old recipes? Whether you’re whipping up a quick weeknight dinner or hosting a cozy weekend feast, we’ve got 20 mouthwatering ways to savor this versatile cut. From sizzling skillet meals to hearty comfort classics, these dishes will make your taste buds dance. Ready to upgrade your steak game? Let’s dive in!

Classic Garlic Butter Sirloin Steak

Boy, do I have a treat for you today! Imagine sinking your teeth into a juicy, buttery sirloin steak that’s packed with garlicky goodness. It’s the kind of meal that makes you wanna do a little happy dance right there in your kitchen.

Ingredients

• 1.5 lbs sirloin steak (about 1 inch thick)
• 3 tbsp unsalted butter, softened
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp fresh parsley, chopped

Instructions

1. Prep the steak: Pat the sirloin steak dry with paper towels to ensure a good sear. Season both sides evenly with salt, black pepper, and smoked paprika.
2. Heat the pan: Place a large skillet over medium-high heat and add olive oil. Heat until the oil is shimmering, about 2 minutes.
3. Sear to perfection: Lay the steak in the skillet and cook undisturbed for 4 minutes to get a nice crust. Flip and cook for another 4 minutes for medium-rare (135°F on a meat thermometer).
4. Butter it up: Reduce heat to low. Add butter, minced garlic, and parsley to the skillet. As the butter melts, spoon it over the steak for about 1 minute to infuse it with flavor.
5. Rest and serve: Transfer the steak to a cutting board and let it rest for 5 minutes. This keeps all those juicy flavors locked in.

This steak comes out with a mouthwatering crust on the outside and a tender, pink center that’s just bursting with garlic butter flavor. Try slicing it thin and serving over a bed of creamy mashed potatoes for the ultimate comfort food experience.

Grilled Sirloin Steak with Chimichurri Sauce

Let me tell you, there’s nothing like the sizzle of a perfectly grilled sirloin steak topped with vibrant chimichurri sauce to make your taste buds dance. It’s the kind of meal that feels fancy but is totally doable on a weeknight, especially when you’ve got these foolproof steps to guide you.

Ingredients

• 1.5 lbs sirloin steak, about 1 inch thick
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp red wine vinegar
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

Instructions

1. Prep the steak: Pat the sirloin steak dry with paper towels to ensure a good sear. Rub it all over with 2 tbsp olive oil, then season both sides with 1 tsp salt and 1 tsp black pepper.
2. Make the chimichurri: In a bowl, combine 1 cup chopped parsley, 1/4 cup chopped cilantro, 2 tbsp red wine vinegar, 1/2 cup olive oil, 3 minced garlic cloves, 1/2 tsp red pepper flakes, and 1/2 tsp salt. Stir well and set aside to let the flavors meld.
3. Heat the grill: Preheat your grill to high heat, about 450°F, for at least 10 minutes to get those grates screaming hot.
4. Grill the steak: Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Let it rest for 5 minutes before slicing against the grain.
5. Serve it up: Slice the steak and drizzle generously with the chimichurri sauce. The herby, garlicky sauce pairs perfectly with the juicy, charred steak.

The steak comes out incredibly tender with a smoky crust, while the chimichurri adds a fresh, zesty kick. Try serving it over a bed of arugula for a steak salad that’s anything but boring.

Sirloin Steak and Mushroom Stroganoff

Look, I know what you’re thinking — ‘Stroganoff? Isn’t that some old-school dish my grandma made?’ But trust me, this Sirloin Steak and Mushroom Stroganoff is about to become your new weeknight hero. It’s creamy, it’s hearty, and it’s got that umami punch that’ll make you forget all about the ’70s.

Ingredients

• 1 lb sirloin steak, thinly sliced against the grain
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• Salt and pepper to taste
• 12 oz egg noodles, cooked according to package instructions
• Fresh parsley, chopped for garnish

Instructions

1. Prep the steak: Season the thinly sliced sirloin steak with salt and pepper. Let it sit at room temperature for about 10 minutes to take the chill off.
2. Brown the steak: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the steak in a single layer and cook for about 2 minutes per side, just until browned. Remove and set aside.
3. Sauté the veggies: In the same skillet, add the remaining 1 tbsp olive oil. Toss in the onion and garlic, cooking until soft, about 3 minutes. Add the mushrooms and cook until they release their juices and start to brown, about 5 minutes.
4. Make the sauce: Sprinkle the flour over the veggies, stirring to coat. Slowly pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly to avoid lumps. Bring to a simmer and let it thicken slightly, about 2 minutes.
5. Combine and finish: Return the steak to the skillet, along with any accumulated juices. Stir in the sour cream and heat through, but don’t let it boil. Taste and adjust seasoning if needed.
6. Serve it up: Spoon the stroganoff over cooked egg noodles and garnish with fresh parsley. Dig in while it’s hot and creamy!

The steak stays tender, the mushrooms add earthiness, and that sauce? It’s like a cozy blanket for your noodles. Try serving it with a side of crusty bread to sop up every last bit of that deliciousness.

Pan-Seared Sirloin Steak with Red Wine Reduction

Okay, so you’re staring at a gorgeous sirloin steak, and you’re thinking, ‘How do I make this taste like it came from a fancy restaurant without actually having to go to one?’ Well, buddy, you’re in luck because we’re about to turn that hunk of beef into something magical with a red wine reduction that’ll have you questioning why you ever bothered eating out.

Ingredients

• 1 (1.5-inch thick) sirloin steak (about 12 oz)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 2 cloves garlic, smashed
• 1 sprig fresh rosemary
• 1/2 cup dry red wine
• 1/2 cup beef broth

Instructions

1. Prep the steak: Pat the steak dry with paper towels. This is crucial for getting that perfect sear. Season both sides with salt and pepper.
2. Heat the pan: Heat olive oil in a heavy skillet over medium-high heat until it’s just starting to smoke, about 2 minutes.
3. Sear the steak: Place the steak in the pan and don’t touch it for 4 minutes. Flip it and cook for another 3 minutes for medium-rare. Want it more done? Add a minute per side, but don’t blame me if it’s less juicy.
4. Add the butter: Reduce heat to medium, add butter, garlic, and rosemary. Spoon the melted butter over the steak for about 1 minute. Remove steak and let it rest on a plate.
5. Make the reduction: In the same pan, pour in red wine and beef broth. Scrape up those tasty bits stuck to the pan. Simmer until reduced by half, about 5 minutes.
6. Serve: Slice the steak against the grain, drizzle with the red wine reduction, and try not to drool all over your plate.

The steak? Juicy, with a crust that’s got more flavor than your average superhero movie. And that reduction? It’s like the steak’s fancy hat, tying the whole look together. Serve it with some mashed potatoes or, heck, just eat it straight off the cutting board. No judgment here.

Sirloin Steak Tacos with Avocado Salsa

Dude, if you’re looking for a taco recipe that’s gonna make your Tuesday feel like a Friday, you’ve hit the jackpot. These sirloin steak tacos with avocado salsa are the perfect blend of juicy, spicy, and fresh, and they’re so easy, you’ll be eating before you know it.

Ingredients

• 1 lb sirloin steak, trimmed and sliced into thin strips
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 8 small flour tortillas
• 1 avocado, diced
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 2 tbsp chopped cilantro
• 1 lime, juiced
• 1/2 tsp salt

Instructions

1. Season the steak: In a bowl, toss the steak strips with olive oil, salt, black pepper, garlic powder, and cumin until evenly coated.
2. Cook the steak: Heat a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side, or until browned and cooked to your liking. Tip: Don’t overcrowd the pan to get a good sear.
3. Warm the tortillas: While the steak cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable.
4. Make the salsa: In a medium bowl, combine the avocado, tomatoes, red onion, cilantro, lime juice, and salt. Gently mix to combine. Tip: For extra flavor, let the salsa sit for 10 minutes before serving.
5. Assemble the tacos: Divide the steak among the tortillas, top with avocado salsa, and fold. Tip: Double up the tortillas if you’re worried about them tearing.

The steak is juicy and packed with flavor, while the avocado salsa adds a creamy, fresh contrast. Serve these tacos with an extra lime wedge on the side for that extra zing, or pile on some pickled jalapeños if you’re feeling bold.

Herb-Crusted Sirloin Steak with Roasted Vegetables

Ever had one of those days where you’re craving something hearty but don’t want to spend hours in the kitchen? This Herb-Crusted Sirloin Steak with Roasted Vegetables is your answer—juicy, flavorful, and surprisingly easy to pull off.

Ingredients

• 1.5 lbs sirloin steak (1 inch thick)
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp chopped rosemary
• 1 tbsp chopped thyme
• 1 tsp salt
• 1 tsp black pepper
• 2 cups mixed vegetables (carrots, potatoes, and Brussels sprouts, chopped)
• 1 tbsp balsamic vinegar

Instructions

1. Preheat oven: Set your oven to 400°F to get it ready for roasting the vegetables.
2. Season steak: Rub the sirloin steak with olive oil, then evenly coat it with minced garlic, rosemary, thyme, salt, and black pepper.
3. Roast vegetables: Toss the chopped vegetables with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the preheated oven for 20 minutes, stirring halfway through.
4. Sear steak: Heat a skillet over medium-high heat. Add the steak and sear for 3-4 minutes per side for medium-rare, or until your desired doneness.
5. Rest steak: Remove the steak from the skillet and let it rest for 5 minutes. This keeps it juicy when you slice it.
6. Finish vegetables: Drizzle the roasted vegetables with balsamic vinegar and give them a quick toss.

The herb crust gives the steak a punch of flavor that’s perfectly balanced by the sweet and tangy roasted veggies. Try slicing the steak thin and serving it over a bed of the vegetables for a stunning plate that’s as delicious as it looks.

Sirloin Steak Salad with Balsamic Dressing

Man, if you’re looking for a salad that’s anything but sad, you’ve hit the jackpot with this Sirloin Steak Salad with Balsamic Dressing. It’s the kind of meal that makes you feel fancy without needing to slave away in the kitchen, and trust me, the flavors are out of this world.

Ingredients

• 1 lb sirloin steak, about 1 inch thick
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 6 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard

Instructions

1. Season the steak: Rub the sirloin steak with 1 tbsp olive oil, then season both sides with salt, black pepper, and garlic powder.
2. Heat the pan: Heat a skillet over medium-high heat and add the remaining 1 tbsp olive oil. Wait until the oil is shimmering but not smoking.
3. Cook the steak: Place the steak in the skillet and cook for 4 minutes on each side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing.
4. Prep the salad: In a large bowl, toss together the mixed greens, cherry tomatoes, and red onion.
5. Make the dressing: In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, honey, and Dijon mustard until well combined.
6. Combine and serve: Slice the steak against the grain, add it to the salad, and drizzle with the balsamic dressing. Toss gently to combine.

The steak is juicy and packed with flavor, while the balsamic dressing adds just the right amount of tangy sweetness. Serve it with a slice of crusty bread to soak up any extra dressing, and you’ve got yourself a meal that’s sure to impress.

Asian-Inspired Sirloin Stir-Fry

Now, let me tell you about this Asian-Inspired Sirloin Stir-Fry that’s about to become your weeknight hero. It’s quick, packed with flavor, and honestly, way better than takeout.

Ingredients

• 1 lb sirloin steak, thinly sliced against the grain
• 2 tbsp vegetable oil
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp red pepper flakes
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup green onions, chopped
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. Marinate the steak: In a bowl, combine the sliced sirloin with soy sauce, brown sugar, rice vinegar, and red pepper flakes. Let it sit for at least 15 minutes to soak up all those flavors.
2. Heat the oils: In a large skillet or wok, heat vegetable and sesame oils over medium-high heat until shimmering. Tip: Sesame oil burns easily, so keep an eye on it!
3. Sauté aromatics: Add garlic and ginger, stirring for about 30 seconds until fragrant. This is where the magic starts.
4. Cook the steak: Add the marinated steak to the skillet, reserving the marinade. Stir-fry for 2-3 minutes until just browned but not fully cooked. Tip: Don’t overcrowd the pan to get a nice sear.
5. Add veggies: Toss in broccoli and bell pepper, stir-frying for another 3-4 minutes until they’re bright and slightly tender.
6. Thicken the sauce: Mix cornstarch with water and add to the reserved marinade. Pour over the stir-fry, stirring constantly until the sauce thickens, about 1-2 minutes.
7. Finish with greens: Sprinkle green onions on top, give it one final stir, and remove from heat. Tip: The green onions add a fresh crunch, so don’t skip them!

This stir-fry is a beautiful mess of tender steak, crisp-tender veggies, and a sauce that’s the perfect balance of sweet, salty, and spicy. Serve it over a heap of steamed rice or, for a low-carb option, cauliflower rice. Either way, you’re in for a treat.

Sirloin Steak Sandwich with Caramelized Onions

Ever had one of those days where only a juicy, flavor-packed sandwich will do? Well, buckle up, because this Sirloin Steak Sandwich with Caramelized Onions is about to become your new best friend.

Ingredients

• 1 lb sirloin steak, about 1 inch thick
• 2 tbsp olive oil, divided
• 1 large onion, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 4 slices provolone cheese
• 4 ciabatta rolls, sliced in half
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard

Instructions

1. Prep the steak: Pat the sirloin steak dry with paper towels and season both sides with salt and black pepper.
2. Heat the pan: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Sear the steak: Add the steak to the skillet and cook for 4 minutes per side for medium-rare, or until desired doneness. Tip: Don’t move the steak around too much to get a good crust.
4. Rest the steak: Transfer the steak to a cutting board and let it rest for 5 minutes. Tip: Resting allows the juices to redistribute.
5. Caramelize the onions: In the same skillet, add the remaining 1 tbsp olive oil, sliced onions, salt, and sugar. Cook over medium heat for 15 minutes, stirring occasionally, until golden brown. Stir in balsamic vinegar and cook for another 2 minutes.
6. Slice the steak: Thinly slice the rested steak against the grain. Tip: Slicing against the grain ensures tenderness.
7. Assemble the sandwiches: Spread mayonnaise and Dijon mustard on the cut sides of the ciabatta rolls. Layer with sliced steak, caramelized onions, and a slice of provolone cheese.
8. Toast the sandwiches: Place the assembled sandwiches under a broiler for 2-3 minutes, until the cheese is melted and the rolls are lightly toasted.

The combination of tender, juicy steak with sweet, tangy onions and melted cheese on a crispy ciabatta is nothing short of magical. Try serving it with a side of crispy sweet potato fries for the ultimate comfort meal.

Peppercorn-Crusted Sirloin Steak with Creamy Mashed Potatoes

Venturing into the realm of hearty, flavor-packed dinners? Let’s tackle this peppercorn-crusted sirloin steak with creamy mashed potatoes that’s sure to impress without the fuss. It’s the kind of meal that feels fancy but is totally doable on a Tuesday night.

Ingredients

• 1.5 lbs sirloin steak, 1.5 inches thick
• 2 tbsp whole black peppercorns, coarsely crushed
• 1 tsp kosher salt
• 2 tbsp olive oil
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prep the steak: Pat the sirloin steak dry with paper towels. This helps get a better crust. Mix the crushed peppercorns and kosher salt, then press the mixture onto both sides of the steak.
2. Sear to perfection: Heat olive oil in a cast-iron skillet over medium-high heat until shimmering. Add the steak and sear for 4 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Let it rest for 5 minutes before slicing.
3. Boil the potatoes: While the steak rests, place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes.
4. Mash with love: Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy. For extra fluffiness, warm the cream before adding.
5. Serve immediately: Slice the steak against the grain and serve alongside the mashed potatoes. The contrast of the crispy, peppery crust against the tender, juicy steak is unreal, and those creamy potatoes? They’re the perfect cozy blanket for the bold flavors of the steak.

The steak’s crust is a bold, spicy kick that mellows into the rich, buttery mashed potatoes, creating a harmony of flavors and textures. Try topping the mashed potatoes with a pat of butter and a sprinkle of leftover crushed peppercorns for an extra touch of elegance.

Garlic Herb Butter Sirloin Steak Bites

Alright, let’s dive into making these Garlic Herb Butter Sirloin Steak Bites that are so good, they’ll have you forgetting the name of your first pet. Imagine tender, juicy steak bites, bathed in a garlicky, herby butter that’s basically a hug for your taste buds. Perfect for when you’re craving something fancy but are firmly in your ‘no effort’ era.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 3 tbsp unsalted butter, softened
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prep the steak: Pat the steak cubes dry with paper towels to ensure a good sear. Season evenly with salt and pepper.
2. Heat the pan: In a large skillet over medium-high heat, add olive oil and heat until shimmering, about 2 minutes.
3. Sear the steak: Add steak cubes in a single layer, working in batches if necessary. Sear for 2 minutes per side for medium-rare, or until desired doneness. Tip: Don’t overcrowd the pan to get that perfect crust.
4. Make the butter: While the steak rests, mix softened butter, minced garlic, rosemary, and thyme in a small bowl until well combined.
5. Toss in butter: Return all steak bites to the skillet off the heat. Add the garlic herb butter and toss until the steak is evenly coated and the butter is melted. Tip: The residual heat will gently cook the garlic, mellowing its sharpness.
6. Serve immediately: Plate the steak bites and drizzle any remaining butter from the skillet over the top. Tip: Serve over mashed potatoes or with crusty bread to soak up all that buttery goodness.

These steak bites are irresistibly tender with a crispy exterior, swimming in a pool of fragrant, melted butter that’s packed with fresh herbs and garlic. Try skewering them with cherry tomatoes for a fun, bite-sized appetizer that’ll disappear in seconds.

Grilled Sirloin Steak with Blue Cheese Butter

Man, there’s nothing like the smell of a sizzling steak on the grill, especially when it’s topped with a melt-in-your-mouth blue cheese butter that’s so good, you’ll want to slap your grandma (but please don’t). Let’s dive into making this showstopper that’s perfect for any backyard bash or a fancy ‘I cooked this myself’ dinner.

Ingredients

• 1.5 lbs sirloin steak (about 1 inch thick)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup unsalted butter, softened
• 1/4 cup crumbled blue cheese
• 1 tbsp fresh chives, finely chopped
• 1 tsp garlic powder

Instructions

1. Prep the steak: Pat the steak dry with paper towels to ensure a good sear. Rub both sides with olive oil, then season evenly with salt and pepper.
2. Make the butter: In a small bowl, mix the softened butter, blue cheese, chives, and garlic powder until well combined. Set aside at room temperature.
3. Heat the grill: Preheat your grill to high heat (about 450°F) for at least 10 minutes. Clean the grates and oil them lightly to prevent sticking.
4. Grill the steak: Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Don’t move the steak around too much to get those perfect grill marks.
5. Rest the steak: Transfer the steak to a cutting board and let it rest for 5 minutes. This lets the juices redistribute, making every bite juicy.
6. Top with butter: Slice the steak against the grain and top each piece with a dollop of the blue cheese butter. Watch it melt into creamy, tangy perfection.

The steak comes out juicy with a killer crust, and that blue cheese butter? It’s like a flavor bomb that takes each bite to the next level. Try serving it over a bed of arugula with a drizzle of balsamic for a steak salad that’ll make you feel fancy without the fuss.

Sirloin Steak Fajitas with Bell Peppers and Onions

Kick off your weeknight dinner with these sizzling Sirloin Steak Fajitas that are as fun to make as they are to eat. Picture this: tender strips of steak, vibrant bell peppers, and sweet onions all mingling in a smoky, savory dance on your skillet—yes, it’s as good as it sounds.

Ingredients

• 1.5 lbs sirloin steak, sliced into thin strips against the grain
• 2 tbsp olive oil, divided
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 1 large yellow onion, sliced into thin strips
• 2 bell peppers (any color), sliced into thin strips
• 1 tbsp lime juice
• 8 small flour tortillas, warmed

Instructions

1. Season the steak: In a large bowl, toss the steak strips with 1 tbsp olive oil, salt, black pepper, garlic powder, and cumin until evenly coated.
2. Heat the skillet: Heat a large skillet over medium-high heat and add the remaining 1 tbsp olive oil.
3. Sear the steak: Add the steak to the skillet in a single layer and cook for 2-3 minutes per side until browned but still pink inside. Remove and set aside.
4. Cook the veggies: In the same skillet, add the onion and bell peppers. Cook for 5-6 minutes, stirring occasionally, until they’re soft and slightly charred.
5. Combine and finish: Return the steak to the skillet with the veggies, drizzle with lime juice, and toss everything together for 1 minute.
6. Serve warm: Spoon the steak and veggie mixture onto warmed tortillas and dig in.

The steak is juicy with a perfect char, the peppers and onions bring a sweet crunch, and that lime juice? It’s the zesty cherry on top. Try serving these fajitas with a side of guac or a cold beer for the ultimate weeknight win.

Slow-Cooked Sirloin Steak in Red Wine Sauce

Zesty doesn’t even begin to cover how this slow-cooked sirloin steak in red wine sauce will make your taste buds dance. Imagine tender, fall-apart steak swimming in a rich, velvety sauce that’s got just the right amount of kick from the wine. It’s the kind of dish that makes you want to cancel all your plans just to savor every bite.

Ingredients

• 2 lbs sirloin steak, trimmed and cut into 2-inch chunks
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 cups dry red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. Prep the steak: Season the sirloin chunks generously with salt and pepper on all sides.
2. Sear for flavor: Heat olive oil in a large skillet over medium-high heat. Add the steak chunks and sear until browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. Saute the aromatics: In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 5 minutes.
4. Deglaze the pan: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
5. Combine everything: Add the beef broth, tomato paste, thyme, and rosemary to the skillet. Stir well to combine.
6. Slow cook to perfection: Return the seared steak to the skillet. Cover and simmer on low heat for 2.5 hours, or until the steak is tender and the sauce has thickened.
7. Final touches: Taste and adjust seasoning with more salt and pepper if needed before serving.

The steak should be so tender it practically melts in your mouth, with the red wine sauce offering a deep, complex flavor that’s both bold and comforting. Serve it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up all that delicious sauce.

Sirloin Steak and Potato Hash

Craving something hearty that doesn’t take all day to make? Let’s dive into this sirloin steak and potato hash that’s perfect for when you want to impress but also want to keep it simple. It’s got all the good stuff – tender steak, crispy potatoes, and just the right amount of kick.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 cups russet potatoes, diced into 1/2-inch pieces
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 2 tbsp butter
• 2 eggs (optional for serving)

Instructions

1. Prep the potatoes: Toss the diced potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
2. Cook the potatoes: In a large skillet over medium heat, cook the potatoes for about 10 minutes, stirring occasionally, until they start to get crispy and golden.
3. Add the veggies: Throw in the diced onion and bell pepper with the potatoes, cooking for another 5 minutes until they’re soft.
4. Sear the steak: Push the potato mixture to one side of the skillet, add the butter, and then the steak cubes. Cook for about 3 minutes per side for medium-rare.
5. Combine and serve: Mix everything together in the skillet, let it hang out for a minute to get friendly, then serve hot. If you’re feeling fancy, top each serving with a fried egg.

The steak is juicy, the potatoes have that perfect crunch, and the little bit of spice from the paprika ties it all together. Try serving it with a side of avocado slices for a creamy contrast.

Teriyaki Glazed Sirloin Steak Skewers

Oh man, have I got a treat for you today! These Teriyaki Glazed Sirloin Steak Skewers are the perfect blend of sweet, savory, and just a little bit smoky. They’re so easy to throw together, you’ll be wondering why you haven’t been making them every week.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1/2 cup soy sauce
• 1/4 cup brown sugar, packed
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/4 tsp black pepper
• 1 tbsp vegetable oil
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Marinate the steak: In a large bowl, whisk together soy sauce, brown sugar, honey, sesame oil, garlic, ginger, and black pepper. Add the steak cubes, tossing to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
2. Preheat the grill: Heat your grill to medium-high, about 375°F. Lightly oil the grates with vegetable oil to prevent sticking.
3. Skewer the steak: Thread the marinated steak cubes onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
4. Grill to perfection: Place the skewers on the grill. Cook for 3-4 minutes per side for medium-rare, or until your desired doneness, basting with any remaining marinade during the last minute of cooking.
5. Rest before serving: Remove the skewers from the grill and let them rest for 5 minutes. This lets the juices redistribute, making every bite as juicy as possible.

These skewers come off the grill with a gorgeous caramelized crust, while staying tender and juicy inside. Serve them over a bed of fluffy rice or alongside a crisp salad for a meal that’s sure to impress. And hey, if you’ve got any leftovers (unlikely), they make an amazing next-day sandwich filler.

Smoked Sirloin Steak with BBQ Rub

You know that feeling when you bite into a steak so good, you momentarily forget all your problems? That’s exactly what we’re aiming for with this smoked sirloin steak, slathered in a homemade BBQ rub that’s got just the right kick.

Ingredients

• 1.5 lbs sirloin steak (about 1 inch thick)
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Prep the steak: Pat the sirloin steak dry with paper towels to ensure the rub sticks better.
2. Mix the rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Apply the rub: Rub the steak all over with olive oil, then evenly coat it with the BBQ rub mixture. Let it sit at room temperature for 30 minutes to absorb the flavors.
4. Preheat the smoker: Heat your smoker to 225°F. If you’re using a charcoal smoker, aim for a steady stream of thin blue smoke.
5. Smoke the steak: Place the steak on the smoker grate. Smoke until the internal temperature reaches 135°F for medium-rare, about 1.5 to 2 hours. Use a meat thermometer to check.
6. Rest and slice: Remove the steak from the smoker and let it rest for 10 minutes before slicing against the grain. This keeps it juicy.

The result? A steak that’s smoky, slightly sweet, with a hint of heat, and so tender you won’t need a knife. Try serving it sliced over a crisp salad or alongside some grilled corn for the ultimate summer meal.

Sirloin Steak and Asparagus Stir-Fry

Zesty and ready in a flash, this Sirloin Steak and Asparagus Stir-Fry is your ticket to a delicious dinner without the fuss. Perfect for those nights when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb sirloin steak, thinly sliced against the grain
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sesame oil

Instructions

1. Prep the steak: Slice the sirloin steak thinly against the grain to ensure tenderness.
2. Heat the pan: In a large skillet or wok, heat 2 tbsp olive oil over medium-high heat until shimmering.
3. Cook the steak: Add the steak slices to the pan, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes until just browned, then remove from the pan and set aside.
4. Stir-fry the asparagus: In the same pan, add the asparagus pieces and minced garlic. Stir-fry for 3-4 minutes until the asparagus is bright green and slightly tender.
5. Combine and season: Return the steak to the pan with the asparagus. Add 1 tbsp soy sauce, 1 tsp red pepper flakes, and 1 tbsp sesame oil. Stir everything together and cook for another minute to combine the flavors.
6. Serve immediately: Plate the stir-fry hot, garnishing with sesame seeds if desired. The steak should be juicy, and the asparagus crisp-tender, with a kick from the red pepper flakes.

The contrast between the tender steak and the crisp asparagus is a match made in heaven, and that hint of sesame oil? Chef’s kiss. Try serving it over a bed of fluffy rice or alongside a crisp salad for a complete meal.

Sirloin Steak with Garlic Parmesan Fries

Wow, have I got a treat for you today! Imagine sinking your teeth into a perfectly cooked sirloin steak, paired with crispy garlic parmesan fries that’ll make you forget all about takeout. Let’s get cooking, shall we?

Ingredients

• 1.5 lbs sirloin steak, about 1 inch thick
• 2 large russet potatoes, cut into 1/2 inch fries
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika

Instructions

1. Preheat oven: Preheat your oven to 425°F (220°C) to get those fries crispy.
2. Season steak: Rub the steak with 1 tbsp olive oil, then season both sides with salt and black pepper.
3. Prep fries: Toss the cut potatoes with 2 tbsp olive oil, garlic powder, and paprika on a baking sheet.
4. Bake fries: Spread the fries in a single layer and bake for 25-30 minutes, flipping halfway, until golden and crispy.
5. Cook steak: Heat a skillet over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
6. Add garlic and parmesan: In the last 5 minutes of baking, sprinkle the fries with minced garlic and parmesan cheese, then return to the oven to melt the cheese.
7. Rest steak: Let the steak rest for 5 minutes before slicing to keep all those juicy flavors locked in.

That first bite of steak? Juicy, with a beautiful crust. And those fries? Crispy on the outside, fluffy inside, with a garlicky, cheesy kick. Try serving this with a side of arugula salad for a fresh contrast to the rich flavors.

Sirloin Steak Chili with Beans and Spices

Just imagine coming home to a pot of sirloin steak chili that’s been simmering all day, filling your kitchen with the kind of aromas that make your stomach do a happy dance. This isn’t just any chili—it’s a hearty, spice-infused hug in a bowl, with tender chunks of steak and beans that play nice together in every bite.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt to taste

Instructions

1. Brown the steak: Heat olive oil in a large pot over medium-high heat. Add the sirloin cubes and cook until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
2. Sauté veggies: Add the onion, garlic, and red bell pepper to the pot. Cook until softened, about 5 minutes.
3. Add beans and tomatoes: Stir in the kidney beans and crushed tomatoes, mixing well to combine.
4. Season and simmer: Pour in the beef broth, then add the chili powder, cumin, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, stirring occasionally. Tip: The longer it simmers, the more the flavors meld.
5. Adjust seasoning: Taste and add salt if needed. Simmer for another 30 minutes. Tip: If the chili is too thick, add a bit more beef broth to reach your desired consistency.

This chili is a beautiful mess of textures—tender steak, creamy beans, and a sauce that’s rich with a smoky heat. Serve it with a dollop of sour cream and a sprinkle of sharp cheddar, or go wild and pile it onto a baked potato for the ultimate comfort meal.

Conclusion

With so many mouthwatering ways to enjoy sirloin steak, this roundup is your ticket to delicious dinners any night of the week! Whether you’re grilling, pan-searing, or slow-cooking, there’s a recipe here to love. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to pin this article for later—happy cooking!