Grilled Sirloin Steak with Pesto and Feta rubs a thick top sirloin with fresh oregano, garlic, and lemon peel before it ever meets the grill. The covered grill does the rest, and a five-minute rest keeps every slice juicy. Plates get the steak, a generous spoon of pesto, and a tumble of crumbled feta — a 32-minute dinner at 6.8 g of carbs per serving.
Preparation Time: 15 minutes Cooking Time: 17 minutes Servings: 4
Ingredients
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0.25 Cup (60 ml) fresh oregano, chopped
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1.5 tbsp (23 ml) garlic, minced
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1.0 tbsp (15 ml) fresh lemon peel, grated
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0.5 tsp (2.5 ml) 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 (240 ml) 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 (0.24 oz)
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Protein: 40.5 g (1.43 oz)
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Fat: 7.6 g (0.27 oz)
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Sugar: 0.7 g (0.02 oz)
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Sodium: 579 mg
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Fiber: 2.2 g (0.08 oz)
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 (57°C) for medium-rare, or 135-145°F (63°C) 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.
Pro Tips
- Mix the rub first — chopped oregano, minced garlic, grated lemon peel, and crushed red pepper flakes — and press it evenly over every surface of the steak so the crust flavors each slice.
- Cook the steak covered over steady medium heat for 12-17 minutes, flipping occasionally for even cooking; the covered grill turns a 1-inch-thick sirloin juicy without charring the herb rub to a crisp.
- Let the steak rest on the cutting board for 5 minutes before slicing — that short pause locks the juices back into the meat.
- Divide the pesto among the plates first, then fan the steak slices over it and finish with the crumbled feta so every bite picks up sauce and cheese.
- Leftovers keep 3-4 days in the fridge; slice the steak cold and rewarm gently so it doesn't go past medium.
Frequently Asked Questions
How long should I grill the sirloin steak?
About 12-17 minutes over medium heat with the grill covered, flipping occasionally, for a 1-inch-thick steak. Rest it 5 minutes before slicing.
Is this steak dinner keto-friendly?
Each of the 4 servings has about 6.8 g of carbs with 40.5 g of protein and 7.6 g of fat. Most of the carbs come from the pesto, so check your jar's label if you count strictly.
What goes into the herb rub?
Fresh chopped oregano, minced garlic, grated fresh lemon peel, and crushed red pepper flakes with salt and black pepper. It's rubbed onto the steak just before grilling.
Can I use a different cut of steak?
Another 1-inch-thick grilling steak works in place of top sirloin — just adjust the grill time to its thickness and pull it at your preferred doneness.
Recipe card below.
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Grilled Sirloin Steak with Pesto and Feta
Ingredients
Method
- Preheat the gas grill to medium heat. Lightly grease the grill grate.
- 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.
- Rub the garlic and herb mixture evenly over the surface of the steak.
- Place the steak onto the grill.
- Cook, covered, for approximately 12 to 17 minutes, flipping occasionally to ensure even cooking.
- Remove the steak from the grill and place it onto a cutting board.
- Let it rest for 5 minutes to lock in the juices.
- Using a sharp knife, cut the steak into slices of your desired size.
- Divide the steak slices and pesto among serving plates.
- Top with the crumbled feta cheese and serve immediately.
