Sirloin

On the stove

Cast iron or heavy stainless pan on high heat. Sirloin is lean — marinate 30+ minutes before cooking to add moisture. Sear 2–3 minutes per side. Do not cook past medium: this cut dries out quickly without the fat content of richer cuts.

On induction

Level 8. Sear 2–3 minutes per side. Induction's precise control is especially valuable for lean sirloin — drop to level 4–5 after searing to finish gently without drying it out. Pull at 52°C internal for medium-rare; moisture loss above medium is significant on this cut.

Over an open fire

Grill over medium-high charcoal. Marinate first to add moisture for fire cooking. Grill 3–4 minutes per side for medium-rare. Always slice against the grain after resting — this significantly improves perceived tenderness in this leaner cut.

🍯 Balsamic-soy tenderizer

A leaner cut — this one truly benefits from marinating.

1 – 8 h

Ingredients

• • 60 ml balsamic vinegar
• • 60 ml low-sodium soy sauce
• • 60 ml olive oil
• • 2 tbsp Worcestershire sauce
• • 2 tbsp honey
• • 4 cloves garlic, minced
• • 1 tsp dried mustard
• • 1 tsp Italian seasoning

Method

1. Whisk all ingredients in a zip-top bag.
2. Add the sirloin, turn to coat, refrigerate 1–8 h. No longer — the acid breaks it down.
3. Drain and pat dry before cooking.
4. Sear hot, then slice thin against the grain.

🍋 Lemon, garlic & Dijon

Bright and fresh — perfect for a summer grill.

30 min – 4 h

Ingredients

• • 60 ml olive oil
• • Juice of 1 lemon (~3 tbsp)
• • 1 tbsp Dijon mustard
• • 3 cloves garlic, minced
• • 2 tbsp chopped parsley
• • 1 tsp coarse salt
• • ½ tsp black pepper

Method

1. Whisk into an emulsion.
2. Coat the sirloin and refrigerate 30 min – 4 h.
3. Wipe off excess and sear over high heat.
4. Finish with a fresh squeeze of lemon.