Marinated Grilled Sirloin Recipes

GRILLED MARINATED SIRLOIN

Steps:

• In a small bowl, combine the first 10 ingredients. Pour half of the marinade into a large bowl. Add steak; turn to coat. Cover and refrigerate for up to 4 hours. Cover and refrigerate remaining marinade for basting., Lightly oil the grill rack. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Baste with reserved marinade during the last 2 minutes of cooking.

GRILLED MARINATED SIRLOIN STEAK

Steps:

• In a shallow dish, combine the first six ingredients. Add steak and turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally., Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

THE BEST EASY STEAK MARINADE

Steps:

• Combine the balsamic vinegar, low-sodium soy sauce, olive oil, Worcestershire sauce, honey, Italian seasoning and dried mustard in a gallon size zipper bag or large bowl.
• Add the steaks and marinade for 20 minutes, or up to 8 hours.
• Heat a grill over medium high heat, between 350-400 degrees Fahrenheit. Wait until the grill is hot before adding the steaks, to give them perfect sear marks.
• Remove the steaks from the marinade and discard the marinade. Add the steaks to a hot grill.
• For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side.
• Insert an instant read thermometer into the steak. Remove the steak once it reads 130°F for a medium rare steak. For a medium steak, wait until it reaches 140°F and for a medium well steak, wait until it reaches 150°F.
• Remove the steak from the grill and let it rest for 5-10 minutes. This ensures that the juices redistribute throughout the steak, leaving you with the most juicy steak possible!
• Sprinkle coarse kosher salt or sea salt flakes over the steak and optionally garnish with fresh chopped parsley before serving.

MARINATED SIRLOIN STEAK

Steps:

• Place steak in a shallow dish. Combine the remaining ingredients; pour over the meat. Turn to coat; cover and refrigerate overnight. , Remove meat; discard marinade. Grill, uncovered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

MARINATED GRILLED SIRLOIN

Steps:

• Cut 1 inch intervals around fat sides of steak and set aside.
• In a small fry pan, saute garlic in olive oil until tender.
• Place garlic into a medium mixing bowl and add other marinade ingredients.
• Mix well.
• Pour marinade into a large ziplock bag with steaks.
• Marinade at least six hours but I prefer to do them overnight.
• Remove steaks from marinade and pat dry, reserving liquid.
• Grill steaks for 10-15 minutes on each side or until desired doneness.
• Don't forget to occasionally brush with marinade.
• While steaks are cooking, heat reserved marinade, mushrooms, green onions and ripe olives.
• Place cooked steaks on a meat platter and pour cooked marinade over top.

GRILLED SIRLOIN IN BOURBON MARINADE

Steps:

• Prepare marinade ingredients: Pour water, bourbon, soy sauce, honey, dry mustard, and garlic powder into a large zip top bag. Seal bag and lay flat on the counter. Massage the bag with your fingers to dissolve any mustard and garlic powder granules and mix the ingredients.
• Add steak to the bag. Refrigerate overnight, or for at least six hours, turning occasionally.
• Place bag on counter about an hour before grilling. Turn after 30 minutes. Remove steak and discard marinade.
• For 1" steaks, grill about 10 minutes per side, or until about 140-145 degrees. Remove from grill, and cover steaks for about 10 minutes before serving.
• Can serve as steaks, or slice thinly across the grain before serving.

MARINATED TOP SIRLOIN STEAKS

Steps:

• Place steaks in a plastic Ziplock bag, or plastic container.
• In a small bowl, whisk together all the remaining ingredients. Pour over steaks; turn to coat evenly.
• Chill for at least 6 hours; turning occasionally to redistribute marinade.
• After marinating, heat grill on med-high.
• Remove steaks from marinade and place on hot grill (discard the marinade). Grill for about 4 minutes on each side or to desired doneness.

GRILLED SIRLOIN

Steps:

• In a small bowl, combine the first six ingredients. Pour a fourth of the marinade into a shallow dish; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade.

HERB MARINATED GRILLED TOP SIRLOIN

Steps:

• Pierce steaks with a fork a few times and place in a large plastic baggie or glass pan.
• In a small bowl, whisk together all remaining ingredients for the marinade. Pour this over steak meat.
• Seal/cover and place in refridgerater for at least 6 hours; turning every few hours.
• Grill over med-high heat for about 5 minutes on each side, or until desired doneness is reached.

MARINATED SIRLOIN STEAKS

Steps:

• In a blender, combine the honey, soy sauce, oil, vinegar, garlic and pepper; cover and process until blended. Pour 1/3 cup marinade into a large resealable plastic bag; add steaks and onions. Seal bag and turn to coat; refrigerate for at least 1-2 hours. Cover and refrigerate remaining marinade for basting.
• Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade.

GRILLED MARINATED SIRLOIN FLAP STEAKS

Steps:

• Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.
• Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see grilling procedure.
• Discard marinade and pat steaks dry.
• Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.

GRILLED SIRLOIN STEAK

Steps:

• In a shallow dish, combine the first seven ingredients; add beef and turn to coat. Cover and refrigerate for at least 3 hours or overnight., Drain and discard the marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

BEST STEAK MARINADE IN EXISTENCE

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

MARINATED GRILLED PORK TENDERLOIN

Steps:

• Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours.
• Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).