Instructions
Grilling Top Sirloin Steak
1
Marinate 2–4 hours. Whisk together soy sauce, olive oil, balsamic vinegar, garlic, smoked paprika, onion powder, and black pepper. Place steaks in a zip-lock bag with the marinade, press out air, seal, and refrigerate.
2
Set up two-zone heat. For charcoal: bank all coals to one side of the grill. For gas: turn one or two burners to HIGH and leave one burner OFF.
3
Clean and oil the grates. Use a wire brush to clean the hot grates thoroughly, then fold a paper towel into a pad, dip it in neutral oil, and wipe the grates using tongs.
4
Remove steaks from marinade and pat dry. Discard the used marinade. Pat the steak surfaces completely dry with paper towels.
5
Sear on the direct heat zone. Place steaks over direct high heat. Close the lid. Sear undisturbed for 3–4 minutes until the steak releases naturally from the grates and shows deep grill marks. Flip once and sear the second side 2–3 minutes.
6
Move to indirect zone to finish. For steaks 1.25 inches or thicker, after the direct sear move them to the indirect zone. Close the lid and cook 3–5 more minutes, checking internal temperature every 2 minutes. Target: 130°F / 54°C for medium-rare.
7
Rest off the grill. Transfer to a cutting board and rest uncovered for 5–8 minutes. Finish with flaky sea salt immediately before serving.
