Lactose Free Grilled Sirloin Steak
A perfectly seared sirloin is one of those meals that feels like a restaurant splurge but comes together right in your own kitchen. The spice rub here — smoked paprika, dried thyme, kosher salt, and freshly ground black pepper — builds a deeply savory crust that locks in all the juices as the steak rests. Garlic-infused oil does double duty, helping the seasoning adhere before the cook and adding a glossy, aromatic finish once the steaks come off the grill. Because the recipe relies entirely on whole, simple ingredients with zero dairy in sight, there's no need to swap anything out or second-guess a single step. A bright squeeze of lemon and a scatter of fresh parsley at the end cut through the richness and make the whole plate pop. Let the steaks rest those full five minutes — it's the difference between a good steak and a genuinely great one.
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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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