Top sirloin steak on weber gas grill

sirloin steak on weber

In my hometown of Santa Rosa, California, back in the 1970s, going out to supper at Saddle ‘N Sirloin was a huge affair. Going out for a steak dinner back then typically meant an inexpensive sirloin, and it was seen as a special treat. You could have a proper supper if you added some A-1 Steak Sauce (we didn’t know any better), a baked potato, an unlimited amount of salad, ranch beans, and sourdough bread.

Matchbook “Saddle ‘N Sirloin”

Currently, I prefer ribeye steaks, filet mignons, and strip steaks, but every now and then I get a craving for sirloin. A sirloin steak makes up for what it lacks in suppleness and fat marbling with superb flavor without breaking the purse.

So I was shopping at Walmart one day when I noticed these sirloin steaks were on cheap. I don’t generally purchase meat at Wally World, but I picked up two because they looked excellent and were a fair deal.

Sale on sirloin stea

These steaks only need a light dusting of black pepper and garlic salt before being placed on the grill. By combining three parts table salt and one part granulated garlic powder, you may produce your own garlic salt.

Black pepper and garlic salt are used to season steaks.

Use a grill brush to clean out any debris after 10 minutes of HIGH preheating. Grill over DIRECT heat while lowering the temperature to MEDIUM.

sirloin steaks are grilled over medium heat.

Grill for 4-5 minutes each side for a 3/4″ thick steak and 5-6 minutes per

side for a 1″ thick steak to achieve medium doneness (160°F). You can adjust the cooking time to get the level of doneness you like.

Following cooking, letting sirloin steaks rest

These men will have rested long enough for the juices to circulate throughout the meat in the few minutes it takes to get the steaks off the grill, onto your dinner plate, and for you to locate a steak knife.

grilled sirloin steak up close.

The sirloin steaks are available for consumption.

How about steak sauce?

I stop doing A-1 now. But as a nod to the ’70s, I sampled some Heinz 57 Sauce, which won first place in a Cook’s Country magazine taste test. Heinz “offered a pleasant contrast that let the meat shine through without dominating,” according to their assessment. It has a “peppery tang,” is “tomatoey, spicy, and earthy,” and has a “rich, fruity sweetness.”

Although I don’t like steak sauce very much in general, I felt Heinz 57 was a decent steak sauce. The fact that it transported me to a more carefree era when a sirloin steak and a bottle of steak sauce were more than just a nightly meal is what matters most.