Whenever my husband requests a steak on grilling nights, I say “No problem!” because I know I can make a killer steak without breaking the bank. The secret? Selecting the right cut of meat. We all know a perfectly marbled ribeye or a strip steak is juicy perfection, but have you checked those prices lately?! Sirloin tenders are way more affordable with decent tenderness, and they’re leaner than the other cuts I mentioned. Just because you’re on a budget doesn’t mean you have to skip the steak with this Grilled Sirloin Tenders recipe!
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Easy and Budget-friendly Grilled Sirloin Tenders
Sirloin tenders (aka petite sirloin or ball tip) are THE steak to grab when you’re working with a tight budget. Not to be confused with top sirloin steaks, filet, or tenderloin, these steaks are lean, juicy when cooked properly, and perfect for quick, high-heat cooking like searing in a hot skillet or grilling.
To give this budget-friendly cut a steakhouse-style flavor, I make a quick steak rub with garlic powder, rosemary, thyme, paprika, mustard powder, brown sugar, salt, and a good hit of black pepper. Once they’re coated, a quick sear on the grill builds a flavorful crust while keeping the inside juicy. My main tip: Don’t overcook it! Medium rare is ideal when you’re grilling a cheaper cut of beef like this. Follow the recipe and my tips that follow, and you’ll nail it every time!
Recipe Success Tips & Suggestions
- Preheat the grill so the steaks hit a hot grate right away. A steady 375°F gives you a nice sear without burning the rub.
- Let the steak come to room temperature for 15 minutes before grilling. This helps it cook more evenly, creates a nice sear, and keeps the internal temperature consistent all the way through.
- Don’t overcook these grilled sirloin tender steaks! Sirloin tenders are at their best around medium rare, and I wouldn’t take them past medium. As a rough guide, pull your steak tenders from the grill once the internal temperature reaches 125°F (rising to 130°F during resting) for medium-rare or 135°F (rising to 140°F during resting) for medium doneness. However, if your tenders are thin like mine, they’ll cook very quickly and only need a 2-minute sear per side maximum.
- Try a marinade. Sirloin tenders are also great for soaking up flavor. If you’d rather marinate, swap the rub for our steak marinade recipe and let the fridge do the work!
- Slice against the grain after a short rest. A 5-10 minute pause lets the juices redistribute through the meat once they’ve finished grilling, and cutting against the grain makes every bite as tender as it can be.
- No grill? You can also make this recipe for grilled sirloin tender steaks in a grill pan or cast iron skillet on the stove! Just get it good and hot before cooking.
Grilled Sirloin Tenders
Ingredients
- 4 sirloin tender steaks (0.78 lbs, $10.87)
- 1 tsp garlic powder ($0.06)
- ½ tsp dried rosemary ($0.25)
- ½ tsp dried thyme ($0.22)
- ¼ tsp paprika ($0.02)
- ¼ tsp mustard powder ($0.06)
- 1 Tbsp brown sugar ($0.03)
- 1 tsp salt ($0.01)
- 1 tsp black pepper (coarsely ground, $0.10)
- 1 Tbsp vegetable oil ($0.06)
Instructions
- Preheat your grill to 375℉. Let the steaks sit at room temperature for 15 minutes while grill preheats.
- Combine garlic powder, rosemary, thyme, paprika, mustard powder, brown sugar, salt, and black pepper.
- Rub steaks on all sides with vegetable oil and rub mixture.
- Grill on each side for only 2 minutes max per side.*
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Equipment
- Grill
- Small Mixing Bowl
Notes
Nutrition
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Gather all of your ingredients and preheat the grill to 375℉. Let 4 sirloin tender steaks sit out at room temperature for 15 minutes while the grill preheats.
Make the steak rub: Meanwhile, add 1 tsp garlic powder, ½ tsp dried rosemary, ½ tsp dried thyme, ¼ tsp paprika, ¼ tsp mustard powder, 1 Tbsp brown sugar, 1 tsp salt, and 1 tsp black pepper to a bowl. Mix to combine.
Season the steaks: Rub both sides of all the tender steaks with 1 Tbsp vegetable oil and your homemade seasoning rub.
Grill the steaks: Place the tender steaks onto your preheated grill and cook for 2 minutes on the first side.
Then, flip them over and cook for a further two minutes.
If your steaks are thin like mine are here, they’ll cook very fast. Less is more when it comes to cooking thinner steaks. Don’t cook the steak tenders past medium to avoid them becoming tough! Serve and enjoy.
How to Serve Grilled Tender Steaks
I served these flavorful grilled sirloin tenders with a scoop of our creamy elote pasta salad and a light side salad. It was the perfect mix of fresh and filling! They’d also be right at home with some crispy oven steak fries or a platter of grilled vegetables if you want to keep the whole meal on the grill. Speaking of grilled sides, my grilled Caesar salad is another fun option and would be a delicious addition to your plate for a fancier (but still budget-friendly) dinner!
Storage & Reheating
I highly recommend enjoying these grilled steak tenders right away since lean cuts like this can dry out if stored and reheated. If you do end up with leftovers, keep them in an airtight container in the fridge for up to 3–4 days. When you’re ready to reheat, add a splash of oil to a skillet and warm them gently over low heat until heated through. Be careful not to overdo it, or the steak can turn tough.
