Walnut 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, salt, and black pepper — builds a deeply savory crust that locks in all the juices while the steak gets that gorgeous char from a screaming-hot grill. Garlic-infused oil does double duty, coating the meat before it hits the grates and then finishing the rested steaks with a fragrant drizzle that takes the whole thing over the top. Letting the steaks rest for five minutes before slicing is the small but crucial step that keeps every bite tender and juicy rather than dry. A squeeze of fresh lemon and a scatter of flat-leaf parsley brighten the richness just enough to make the plate feel complete. The ingredient list is short, straightforward, and completely free of tree nuts — no hidden sauces, no compound butters, no reason to second-guess a single component. This is the kind of bold, unfussy weeknight dinner that earns a permanent spot in the rotation.
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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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