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Grilled Top Sirloin with Garlic & Peppercorn

A lean, everyday steak that packs a punch of beefy flavor.

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Sliced tri-tip on a tasted roll
Moderate
45 minutes
4.63 from 152 votes
  • Created by: Meathead
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FAQ

Is it tender?
Less than Ribeye, but has more beef flavor than Filet Mignon.
Great for kebabs, stir-fry, or sliced thin for sandwiches.
The ‘Sirloin Cap’ (Picanha) is the most prized and fatty part of this cut.
Should I marinade?

Quick Facts

Type:

Fatty Poultry

Best For:

Grilling or Stir-Fry

Temperature:

130-135°F (54-57°C) Medium-Rare

Texture:

Firm, beefy, and savory

Flavor Pairings:

Peppercorns, Red Wine, Garlic, Onion

Common Mistakes:

Cutting it too thick or overcooking past medium.

Best Equipment:

Gas Grill or Charcoal Kettle

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