Description

This Spice Rubbed Sirloin recipe features a perfectly grilled top sirloin steak coated with a flavorful blend of paprika, brown sugar, chili powder, garlic powder, cayenne pepper, and salt. The steak is seared and grilled to a juicy medium to medium-well doneness, then rested before serving with tangy A1 Original Steak Sauce, making it an ideal meal for BBQ lovers craving bold and smoky flavors.

Ingredients

Scale

Steak and Spice Rub

1 lb Top Sirloin Steak (about 1″ thick)
1 tsp paprika
1 tsp brown sugar (light or dark)
1 tsp chili powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp salt

Serving

A1 Original Steak Sauce, to serve

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Instructions

Prepare the spice rub: In a small bowl, combine paprika, brown sugar, chili powder, garlic powder, cayenne pepper, and salt to create a fragrant and balanced spice blend.
Apply the rub: Thoroughly coat all sides of the top sirloin steak with the prepared spice rub, ensuring even coverage for maximum flavor penetration.
Marinate: Place the rubbed steak in the refrigerator for 20 to 30 minutes to let the flavors meld and the rub adhere to the meat.
Preheat the grill: Heat a BBQ grill to medium/high temperature, preparing for an ideal sear and consistent grilling.
Sear the steak: If your grill has a searing section, quickly sear the steak for about 1 minute on each side to lock in juices and develop a flavorful crust.
Grill to doneness: Move the steak to the regular grill section and cook for 4 to 5 minutes on each side with the lid closed, aiming for a medium to medium/well doneness.
Rest the steak: Transfer the cooked steak to a platter, cover loosely with foil, and let it stand for 5 minutes to allow juices to redistribute for a tender bite.
Slice and serve: Cut the steak thinly across the grain to ensure tenderness, then serve alongside A1 Original Steak Sauce for a flavorful accompaniment.

Notes

Letting the steak rest after grilling ensures juicy and tender meat.
Adjust the cayenne pepper amount if you prefer less or more heat.
Use a meat thermometer for precise doneness: 140°F for medium, 150°F for medium-well.
If a searing section on the grill is not available, increase initial grill time to get a good crust.
Allowing the steak to marinate in the rub improves flavor depth but should not exceed 1 hour.