Low Sugar Grilled Sirloin Steak
A perfectly seared sirloin doesn't need a drop of sweetener to taste incredible, and this recipe proves exactly that. The seasoning blend of smoked paprika, dried thyme, salt, and pepper builds a deeply savory crust that's bold and satisfying on its own. Garlic-infused oil does the heavy lifting for richness and aroma, so there's no need for sugary marinades or glazes that so many steakhouse-style recipes sneak in. Getting that crust right is all about a screaming-hot grill and the patience to leave the steak undisturbed — flip it too soon and you lose the magic. A proper five-minute rest after grilling lets the juices redistribute, giving you a tender, juicy bite every single time. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end brighten the whole plate without adding anything you don't want. Clean, unfussy, and genuinely delicious — this is weeknight grilling at its best.
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Learn more →Ingredients
4 servings
- 4 sirloin steaks (6–8 oz each, about 1 inch thick)
- 2 tbsp garlic-infused oil, divided
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 1 tsp smoked paprika
- ½ tsp dried thyme
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the steaks dry with paper towels. In a small bowl, stir together the salt, black pepper, smoked paprika, and dried thyme. Brush both sides of each steak with 1 tbsp of the garlic-infused oil, then press the spice mixture evenly onto both sides.
- 2
Preheat an outdoor grill or grill pan over high heat until very hot, about 5 minutes. The grates should be clean and lightly oiled.
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