Low FODMAP Grilled Sirloin Steak

A perfectly seared steak is one of those meals that feels indulgent without requiring much effort, and this one delivers a deep, smoky crust with juicy, tender beef in under 30 minutes. The seasoning blend of smoked paprika, dried thyme, salt, and pepper is simple but punchy, giving every bite real depth of flavor. For anyone managing a sensitive gut, the garlic-infused oil is the smart move here — you get all that savory, aromatic richness without the fructans that come from garlic cloves themselves, and the oil is considered unlimited per serving. Patting the steaks dry before seasoning and letting the grill get screaming hot are the two steps that make the difference between a good steak and a great one. The five-minute rest after cooking is non-negotiable — it keeps the juices locked in so the first slice is as satisfying as it looks. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up without adding any complexity to the ingredient list. This is a four-serving dinner that feels like a steakhouse night at home, with zero guesswork about what went into it.

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