Broiled Sirloin Steaks Recipe
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Broiled Sirloin Steaks Recipe

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“A butcher gave me great advice on cooking different types of meat," writes Karol Chandler-Ezell of Nacogdoches, Texas. "Marinating and broiling works really well on very lean cuts like this.” Karol suggests letting the steaks rest for a couple of minutes before serving to preserve moistness.
Recommended: 32 Super Steak Recipes
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 2 tablespoons lime juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 4 beef top sirloin steaks (5 ounces each)
  • 1 cup sliced fresh mushrooms

Nutritional Facts

1 steak with 3 tablespoons mushrooms: 187 calories, 7g fat (3g saturated fat), 80mg cholesterol, 60mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 28g protein. Diabetic Exchanges: 4 lean meat.


  1. In a small bowl, combine the first six ingredients; rub over both sides of steaks.
  2. Broil 4 in. from the heat for 7 minutes. Turn steaks; top with mushrooms. Broil 7-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°) and mushrooms are tender. Yield: 4 servings.
Originally published as Broiled Sirloin Steaks in Simple & Delicious May/June 2007, p19

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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r_wilkins User ID: 7823615 145464
Reviewed May. 27, 2014

"I agree with the other reviews - adjust the cook time. 7 minutes on one side and 6 on the other burned the juices in the pan and the steaks were tough and dry."

GDraven User ID: 6842648 130876
Reviewed Sep. 2, 2012

"The wet rub is an excellent amalgamation of flavors. I'd use it on a skirt steak but switch out the oregano and thyme for cumin and coriander. That being said, unless you want your 5 oz. sirloin well done, you'll need to reduce the cook time. We like our sirloins medium. I had four 4 oz. thick cut sirloins. I broiled 7 minutes on the first side, 5 minutes on the second side and let them rest 10 minutes afterwards. Came out just right."

hbaseley User ID: 3311639 147785
Reviewed Apr. 4, 2012

"I agree with the other reviewer - flavor was nice, but steaks were chewy. I only made this once. I do, however, recommend the rest of her menu - the stuffed avocados and twice baked deviled potatoes are really good."

cast_iron_king User ID: 1236761 156166
Reviewed Jun. 2, 2010

"[quote user="craigsuem"]The flavor of the marinade was good, but broiling the steaks made them tough.[/quote] 

I haven't actually tried the recipe, but I completely understand the above comment.  The broiling time (15 minutes for a lean sirloin?) seems to me destined to yeild tough meat.  I would cut the broiling time down to 5 minutes per side, then give the meat a good rest before serving.  I bet that would help with that toughness.  

craigsuem User ID: 992681 153078
Reviewed Jun. 2, 2010

"The flavor of the marinade was good, but broiling the steaks made them tough. Maybe I might use the marinade and then grill, but I wouldn't broil them again."

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