Recipes › Grilled › Italian Grilled Sirloin Tip Recipe

Italian Grilled Sirloin Tip Recipe

Recipe by Pedro M. A. Neves

This Italian grilled sirloin tip showcases the simplicity and quality of rustic Italian cooking, where premium beef is enhanced with nothing more than olive oil, garlic, rosemary, and a squeeze of lemon. The meat is quickly seared on a hot grill to develop a flavorful crust while keeping the interior tender and juicy. A traditional preparation from the regions of Tuscany and Piedmont, this dish celebrates the excellence of Italian livestock and straightforward technique.

Ingredients

• 1.2 kg sirloin tip steak (about 1.5 inches thick)
• 60 ml extra virgin olive oil
• 6 garlic cloves, thinly sliced
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 lemons
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 dried red chili peppers (optional)

Instructions

1. Remove the sirloin tip steak from refrigeration 30 minutes before grilling. Pat it completely dry with paper towels to ensure proper browning.

2. In a small bowl, combine 45 ml of olive oil with sliced garlic, rosemary, thyme, and crushed chili peppers if using. Let infuse for 10 minutes.

3. Generously season both sides of the steak with sea salt and freshly ground black pepper.

4. Preheat a grill or grill pan over high heat until it reaches 200°C (approximately 400°F). Lightly brush the grill grates with the remaining 15 ml of olive oil.

5. Place the seasoned steak on the hot grill and sear without moving for 5-6 minutes, allowing a dark golden crust to form.

6. Flip the steak once and cook for an additional 4-5 minutes for medium-rare (internal temperature of 52-55°C / 125-130°F). Brush the herb oil mixture over the top during the final minute of cooking.

7. Transfer the grilled steak to a warm plate and spoon any remaining herb oil over the top. Cover loosely with foil and rest for 4 minutes to allow juices to redistribute.

8. Cut the lemon into wedges and serve alongside the steak. Slice the meat against the grain and arrange on serving plates.

Substitutions

• Use beef ribeye or NY strip steak for a fattier, more tender option
• Substitute fresh oregano or marjoram for rosemary if preferred
• Replace extra virgin olive oil with neutral grapeseed oil for a higher smoke point
• For a dairy-free variation, serve with grilled lemon instead of butter (no butter is used in this recipe)

Tips

• Bring the steak to room temperature before cooking to ensure even doneness throughout the meat
• Do not pierce or press the steak while cooking; let it develop its crust undisturbed
• Use an instant-read thermometer to verify doneness: 50-52°C for rare, 52-55°C for medium-rare, 55-60°C for medium
• Allow the steak to rest after cooking; this redistributes juices and keeps the meat tender and moist

In Italy, this preparation is known as 'bistecca alla griglia' and is especially celebrated in Tuscany where beef from Chianina cattle is prized. The technique emphasizes minimal intervention and high-quality ingredients, reflecting the Italian philosophy that the finest ingredients need little embellishment.

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