Sirloin isn’t the most tender cut of beef around, but it’s one of the tastiest if you know how to do it right, cooking the meat through without letting it get tough and dry. That’s always the challenge with a roast, especially if you’re using a barbecue or another high-heat cooking style, rather than braising or slow-cooking it.
For this recipe, the marinade helps a lot to make sure the final product will be tender. Tougher cuts like sirloin respond very well to marinating because the acidic component of the marinade (in this case, the vinegar) softens the muscle fibers in the meat and allows all the other flavors to soak through it. There’s also a very simple trick you can do after the sirloin is done cooking: don’t cut into it right away. Instead, let it rest for about 15 minutes on a plate, maybe while you grill up some vegetables for a quick side dish. This allows the meat to finish cooking thoroughly and evenly, and also prevents all the delicious juices from pouring out and getting wasted on the cutting board as soon as you slice into your dinner (science lovers, see this explanation of how this works).
Served hot off the grill, such an impressive plate full of meat is a serious dinner for hearty eaters, but it’s just as good later on. Try it sliced into thin strips and served on top of salad (cold or hot), or chopped up very small and added to an omelet. The variations really are endless – get a little creative, and you might be surprised to discover all your options!
Barbecued Sirloin in Dijon Recipe
- 2 lb. beef sirloin;
- 2 tbsp. fresh basil, coarsely chopped;
- 2 tbsp. ground black pepper;
- 1 tbsp. Dijon mustard;
- 1 tbsp. extra-virgin olive oil;
- 2 tbsp. white wine vinegar;
- In a bowl, combine the basil, the black pepper, the olive oil, the Dijon mustard and the white wine vinegar.
- Rub the marinade onto the sirloin and refrigerate for 1½ hours.
- Preheat the BBQ or grill to medium-high, and cook the sirloin 12 to 15 minutes on each side.
- Let the meat rest around 15 minutes before serving.