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Broiled Sirloin Steaks

A butcher gave me great advice on how long to broil steak. This marinated recipe follows his advice and turns out great every time. —Karol Chandler-Ezell, Nacogdoches, Texas
  • 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


  • In a small bowl, combine the first 6 ingredients; rub over both sides of steaks.
  • 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 135°; medium, 140°; medium-well, 145°) and mushrooms are tender.
Nutrition 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.

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  • r_wilkins
    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
    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
    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
    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
    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.