Grilled Spicy Ginger Soy Sirloin

Grilled Spicy Ginger Soy Sirloin

Tender sirloin steaks soak in a spicy ginger-soy marinade before a quick, smoky char on the grill.

Total 2 hr 15 min Makes 4 servings Calories 410/serving

Dietary

Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat, Red meat

Sirloin steaks marinate in a bold blend of soy sauce, fresh ginger, garlic, and chili before hitting a hot grill for a caramelized crust and juicy center. The marinade doubles as a glaze, adding tangy heat with every bite. It's a straightforward weeknight dinner that also holds up well for weekend cookouts.

Ingredients

  • 4 sirloin steaks, about 8 ounces each
  • 1/2 cup soy sauce
  • 3 tablespoons fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha
  • 2 teaspoons sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons vegetable oil
  • 2 green onions, thinly sliced, for garnish
  • 1 tablespoon sesame seeds, for garnish

Method

  2. Place sirloin steaks in a large resealable bag or shallow dish and pour three-quarters of the marinade over them, reserving the rest for basting. Seal and refrigerate.

  3. Remove steaks from the refrigerator and let sit at room temperature for 20 minutes before grilling.

  4. Preheat a grill to high heat, about 450°F, and brush the grates with vegetable oil.

  5. Remove steaks from the marinade, letting excess drip off, and discard the used marinade.

  6. Grill steaks for 4 to 5 minutes per side for medium-rare, basting once with the reserved marinade halfway through cooking.

  7. Check internal temperature with a meat thermometer, removing steaks from the grill at 130°F for medium-rare.

  8. Transfer steaks to a cutting board and let rest for 5 minutes before slicing against the grain.

  9. Garnish with sliced green onions and sesame seeds before serving.

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    Grilled Spicy Ginger Soy Sirloin

    Sirloin steaks marinate in a bold blend of soy sauce, fresh ginger, garlic, and chili before hitting a hot grill for a caramelized crust and juicy center. The marinade doubles as a glaze, adding tangy heat with every bite. It's a straightforward weeknight dinner that also holds up well for weekend cookouts.

    2 hr 15 min 4 servings 410 cal

    Ingredients

    • 4 sirloin steaks, about 8 ounces each
    • 1/2 cup soy sauce
    • 3 tablespoons fresh ginger, grated
    • 4 cloves garlic, minced
    • 2 tablespoons brown sugar
    • 2 tablespoons rice vinegar
    • 1 tablespoon sriracha
    • 2 teaspoons sesame oil
    • 1 teaspoon crushed red pepper flakes
    • 2 tablespoons vegetable oil
    • 2 green onions, thinly sliced, for garnish
    • 1 tablespoon sesame seeds, for garnish

    Method

    1. 1

      In a medium bowl, whisk together soy sauce, grated ginger, minced garlic, brown sugar, rice vinegar, sriracha, sesame oil, and red pepper flakes.

    2. 2

      Place sirloin steaks in a large resealable bag or shallow dish and pour three-quarters of the marinade over them, reserving the rest for basting. Seal and refrigerate.

    3. 3

      Remove steaks from the refrigerator and let sit at room temperature for 20 minutes before grilling.

    4. 4

      Preheat a grill to high heat, about 450°F, and brush the grates with vegetable oil.

    5. 5

      Remove steaks from the marinade, letting excess drip off, and discard the used marinade.

    6. 6

      Grill steaks for 4 to 5 minutes per side for medium-rare, basting once with the reserved marinade halfway through cooking.

    7. 7

      Check internal temperature with a meat thermometer, removing steaks from the grill at 130°F for medium-rare.

    8. 8

      Transfer steaks to a cutting board and let rest for 5 minutes before slicing against the grain.

    9. 9

      Garnish with sliced green onions and sesame seeds before serving.