Turkey Free Grilled Sirloin Steak
When you want a showstopping dinner that has absolutely nothing to do with poultry, a perfectly grilled sirloin is the move. The spice rub here — smoked paprika, dried thyme, kosher salt, and freshly ground black pepper — builds a deeply savory crust that locks in every drop of juice. Garlic-infused oil does double duty, coating the meat before it hits the grill and then finishing the steaks with a fragrant drizzle right before serving. The key is a screaming-hot grill and the patience to leave the steaks alone until that gorgeous brown crust forms and they release cleanly from the grates. A five-minute rest on the cutting board is non-negotiable — skip it and you'll lose all those beautiful juices to the plate. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up without competing with the bold, smoky flavors. Simple ingredients, serious results.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!