Cashew Free Grilled Sirloin Steak
There is something deeply satisfying about a perfectly seared sirloin with a smoky, herb-crusted exterior and a juicy, tender center — and this recipe delivers exactly that. The spice rub combines smoked paprika, dried thyme, salt, and pepper for a bold, savory crust that forms beautifully over high heat. Garlic-infused oil does double duty here, coating the steaks before grilling and finishing them with a fragrant drizzle just before serving. Letting the steaks rest after cooking is the move that keeps every slice incredibly juicy, so don't skip that step. A squeeze of fresh lemon and a scatter of flat-leaf parsley brighten the whole plate without competing with the deep, charred flavor. Every ingredient in this recipe is naturally free from tree nuts, so there is no label-scanning or substitution stress — just clean, straightforward cooking with pantry staples you likely already have on hand.
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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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