Citric Acid Free Grilled Sirloin Steak
A perfectly seared sirloin is one of those meals that feels like a real occasion, and this version delivers that steakhouse-quality crust with a short, clean ingredient list. For anyone navigating a citric acid sensitivity, marinades and spice blends can be a minefield — many store-bought rubs and bottled sauces sneak in citric acid as a preservative or flavor enhancer. Here, the seasoning is built from scratch using smoked paprika, dried thyme, salt, and pepper, so you know exactly what's going on the meat. Garlic-infused oil does the heavy lifting for richness and depth, coating the steaks before the spice rub gets pressed in for maximum flavor. The high-heat grill method creates that gorgeous, deeply browned crust while keeping the inside juicy and tender after a proper rest. Fresh parsley and optional lemon wedges are listed as serving suggestions, so you can easily skip the lemon if you prefer to keep things fully citric acid free. It's a straightforward, satisfying cook that proves you don't need a complicated marinade to get a truly great steak on the table.
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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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