Before eating out at a restaurant, consider preparing lean sirloin-tip steaks at home. Sirloin steak is inexpensive and used in a variety of dishes, such as stews and stir-fry. When buying sirloin steak, ensure that it is a bright red hue. It is best to store the steak in your refrigerator for only three or four days. If you choose to store the steak for several months, then securely wrap it in aluminum foil and place it in your freezer.
Things You'll Need
1/4 cup soy sauce
2 tbsp. Worcestershire sauce
3 tbsp. minced garlic
1 tsp. garlic powder
1/2 tsp. onion powder
Plastic food-storage bags
Remove excess fat from the sirloin-tip steaks. Use a sharp knife, to avoid injury and to ensure clean cuts.
Prepare a liquid marinade for the steaks. Use your favorite recipe, or make a simple marinade by combining soy sauce, Worcestershire sauce, minced garlic, garlic powder and onion powder. Place the tip steaks in a plastic bag, pour the marinade into the bag and seal. Marinate the steaks in the refrigerator for six to 12 hours.
Bring the steaks to room temperature. Let them stand for about an hour, but do not leave them unrefrigerated longer than two hours before you cook them, to avoid the growth of bacteria that cause food-borne illnesses.
Prepare the grill while the steaks are warming to room temperature. Clean the grates with a brush. If you use a gas grill, turn the heat to high. If you choose to grill with charcoal, allow the coals to burn for 30 minutes. Brush olive oil over the grates to prevent the steaks from sticking.
Remove the steaks from the marinade and pat them dry with a paper towel. Season with salt and pepper, and place the steaks directly on the grill.
Grill the steaks for six to eight minutes on each side. The timing will depend on the thickness of the steaks and the degree of doneness you prefer. Turn the steaks over only one time.
Remove the steaks once they are cooked to your taste. For best results, use an instant-read thermometer to cook the steaks to an internal temperature of 145 to 160 degrees.
Try not to pierce the meat while it cooks, to avoid losing the juices.