Chestnut Free Grilled Sirloin Steak
A perfectly seared sirloin is one of those meals that feels like a special occasion even on a Tuesday night. The spice rub here — smoked paprika, dried thyme, salt, and black pepper — builds a deeply savory crust that locks in all the juices while the steak chars over high heat. Garlic-infused oil does double duty, coating the meat before it hits the grill and finishing the steaks with a glossy, aromatic drizzle once they've rested. The whole approach is refreshingly straightforward: no marinades to prep ahead, no complicated sauces, just clean, bold flavors from a short list of pantry staples. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every single ingredient is simple and unambiguous, with no hidden blends or specialty products that might carry unexpected cross-contact risk. A five-minute rest after grilling is the one step you really don't want to skip, since it's what keeps every slice juicy from edge to center. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a steakhouse-worthy plate that came entirely from your own kitchen.
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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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