Candida Diet Friendly Grilled Sirloin Steak
A perfectly seared sirloin is one of those meals that feels indulgent without requiring a long ingredient list or complicated technique. The spice rub here — smoked paprika, dried thyme, salt, and pepper — builds a deeply savory crust that makes every bite satisfying and full of flavor. Garlic-infused oil does the heavy lifting in place of raw garlic, which is a smart swap for anyone managing yeast overgrowth since raw alliums can be harder to tolerate for some. High-heat grilling locks in the juices fast, and that essential five-minute rest means the steak stays tender and succulent when you slice into it. A squeeze of fresh lemon at the end brightens everything up without adding sugar or anything that could throw off your protocol. This is the kind of clean, protein-forward dinner that proves eating within strict dietary guidelines doesn't have to mean eating boringly.
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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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