Voula’s Grilled Top Sirloin

Voula’s Grilled Top Sirloin


By Voula Halliday

Voula Halliday's grilled top sirloin and easy oven-roasted peppers.

Makes 8 to 10 servings

2 500-kg top-sirloin or sirloin tip steaks*, about 1 in. thick
1/4 cup (50 mL) Voula's sassy steak spice or your favourite steak seasoning

Note: Voula's easy oven-roasted peppers are the perfect accompaniment to this dish. Prepare them first, then, while they are in the oven, barbecue your steak.

  1. Bring meat to room temperature. Oil grill, then heat to medium high.
  2. Sprinkle steak with seasoning, about 1 tbsp (30 mL) per side.
  3. Barbecue steak, uncovered, for 4 to 6 min per side. (Steak is best served medium rare. For well done, cook a little longer.)
  4. Transfer steak to a cutting board and allow to rest for 5 min, then slice into thin strips. Best served with potato salad or roasted potatoes and vegetables.

*Top sirloin has a little more fat and costs a bit more than the leaner sirloin tip. Both work well for grilling and slicing.

Voula's Sassy Steak Spice

Makes 1 cup (250 mL)

1 tbsp (15 mL) cumin seed
1 tbsp (15 mL) coriander seed or fennel seed
1 tbsp (15 mL) brown mustard seed
3 tbsp (45 mL) coarsely ground black pepper
1/4 cup (50 mL) dried minced onion
1/4 cup (50 mL) granulated garlic
1 tbsp (15 mL) celery seed
1 tbsp (15 mL) dried thyme leaves
3 tbsp (45 mL) dried oregano

  1. Add cumin, coriander and mustard seeds to a small pan and set over medium heat. Stirring often, toast seeds just until fragrant, being careful not to burn.
  2. Add toasted seeds to a bowl. Stir in remaining ingredients. Store in a jar.