Preparation Time: 15 minutes Cooking Time: 17 minutes Servings: 4
Ingredients
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0.25 Cup fresh oregano, chopped
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1.5 tbsp garlic, minced
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1.0 tbsp fresh lemon peel, grated
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0.5 tsp red pepper flakes, crushed
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Salt and freshly ground black pepper, to taste
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16 oz (454 g) grass-fed boneless beef top sirloin steak, approx. 1 inch thick
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1.0 Cup pesto
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0.25 Cup (approx. 1.3 oz / 37 g) feta cheese, crumbled
Directions
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Preheat the gas grill to medium heat. Lightly grease the grill grate.
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In a small bowl, combine the chopped oregano, minced garlic, grated lemon peel, crushed red pepper flakes, salt, and black pepper. Mix well to create a rub.
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Rub the garlic and herb mixture evenly over the surface of the steak.
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Place the steak onto the grill. Cook, covered, for approximately 12 to 17 minutes, flipping occasionally to ensure even cooking.
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Remove the steak from the grill and place it onto a cutting board. Let it rest for 5 minutes to lock in the juices.
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Using a sharp knife, cut the steak into slices of your desired size.
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Divide the steak slices and pesto among serving plates. Top with the crumbled feta cheese and serve immediately.
Nutrition Information (Per Serving)
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Calories: 226
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Carbohydrates: 6.8 g
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Protein: 40.5 g
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Fat: 7.6 g
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Sugar: 0.7 g
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Sodium: 579 mg
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Fiber: 2.2 g
FAQ
Q: How do I know when my sirloin steak is done grilling
A: The recipe suggests 12-17 minutes for a 1-inch thick steak. For best results, use a meat thermometer. Aim for an internal temperature of 130-135°F for medium-rare, or 135-145°F for medium. Always let the steak rest for 5 minutes before slicing to lock in the juices.
Q: Can I use a different cut of beef for this recipe
A: Yes, while top sirloin is excellent, this herb rub and pesto topping would also be delicious on other grilling steaks like New York strip, ribeye, or flat iron steak. Be sure to adjust the cooking time based on the thickness of your chosen cut.
Q: What should I serve with this grilled sirloin steak
A: This Mediterranean-inspired steak pairs wonderfully with roasted potatoes, a fresh Greek salad, grilled asparagus, or a side of orzo pasta to complement the pesto and feta flavors.
Q: Can I cook this steak in a pan instead of on a grill
A: Absolutely. For a stovetop version, heat a heavy-bottomed skillet (like cast iron) over medium-high heat with a little oil. Sear the steak for 4-6 minutes per side, depending on thickness and desired doneness. Let it rest before slicing as directed.
