Grilled Beef Sirloin Steak with Caper Relish

Sliced grilled sirloin steak topped with caper relish.

Grilled Beef Sirloin Steak with Caper Relish

This Grilled Beef Sirloin Steak is seared over high heat for a flavorful crust and juicy, tender interior, then topped with a bold caper relish made with tangy pepperoncini and sun-dried tomatoes. It’s an easy but memorable way to turn an affordable top sirloin steak into a restaurant-worthy meal.

Course Main Course Beef

Cuisine American

Prep Time 10

Cook Time 10

Resting Time 10

Total Time 30

Servings

Calories 378kcal

Author Lea Ann Brown

Ingredients

For The Sirloin Steak Rub
2 teaspoons sweet paprika
1 teaspoon brown sugar
½ teaspoon Kosher salt
1 ½ pounds sirloin steak 1 ¼ inches thick
For The Caper Pepperoncini Relish
¼ teaspoon dried sage or 1 teaspoon fresh sage, chopped
2 Tablespoon capers drained
3 Tablespoons Pepperoncini peppers
2 Tablespoons Sun Dried Tomatoes in oil
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
⅛ Cup olive oil
3 cloves garlic thin sliced
½ Cup sweet onion chopped

Instructions

In a small bowl, combine paprika, brown sugar salt. Use a small whisk to combine and then pat over steak on both sides. Let the steaks rest at room temperature for one hour. In the meantime prepare the caper relish.
Add sage, capers, pepperoncini, sun-dried tomatoes, Dijon and Worcestrshire to a small food chopper. Give it a about 8 whirls, just enough to break apart the ingredients.
In a small skillet, heat olive oil. Add garlic, onion and sautee until soft, about 3 minutes. Add the ingredients from the chopper and keep warm to steep the flavors while you grill the steak.
Heat the grill to 500°F. Once the grates are searing hot, reduce the grill temperature to 350°F, then place the steak on the hot grates.
Grill for about 3–4 minutes per side, turning once. For medium-rare, remove the steak when it reaches about 135°F internally. Rest 5–10 minutes, then slice against the grain and serve with the warm relish.

Notes

Tips For Success

Pay attention to thickness. My cooking time is based on a steak about 1¼ inches thick. A thinner or thicker steak will cook differently.
Since sirloin steak is a lean cut, they should not be overcooked. Don't grill sirloin past medium or they'll taste dry. A quick sear and a cut against the grain is a sirloin's best friend.
Don's solely rely on minutes per side. Use a meat thermometer.
Don't slice with the grain. Top sirloin is a lean cut, and the grain can be hard to determine. Turn the steak on it's side, find the grain, return the steak to flat and slice against that grain.
Don't skip resting. The resting period for any steak allows the juices to redistribute inside the steak. When you slice the steak the juices will stay within the meat, rather than run all over the cutting board.

Nutrition