Pecan Free Grilled Sirloin Steak
A perfectly seared sirloin is one of those meals that feels like a steakhouse splurge but comes together with just a handful of pantry staples. 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 grill does its thing. Garlic-infused oil adds richness and aroma without any fuss, and a final drizzle right before serving takes the whole dish over the top. The key move is letting the steaks rest after grilling, which keeps every slice tender and juicy rather than losing all that flavor to the cutting board. A squeeze of fresh lemon at the end cuts through the richness beautifully and makes the whole plate feel bright and complete. This is naturally free from tree nuts of any kind — no sauces, no crusts, no garnishes that sneak anything in — just clean, bold flavors from ingredients you can easily verify. Whether you're cooking for a crowd or just treating yourself on a weeknight, this one delivers serious results with minimal effort.
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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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