Top Sirloin Medallion
Top Sirloin Medallion
Flavor: 4 Out Of 5
Tenderness: 3 Out Of 5
Alternative Names: Top Sirloin Steak
Top sirloin medallion is cut from the top sirloin, the cap is removed and the sirloin is cut in half down the middle with the grain. Each half is rolled or tied with netting or butchers twine and cut across the grain into smaller round steaks.
Medallions have great beefy flavor, can be cut thick for grilling or thin for someone looking for a small portioned tender steak. Medallions are well suited for grilling, broiling, pan-searing, and take well to marinades and dry rubs.
Cooking Instructions (Grilling)
Thick Sirloin Steak Recipe
About 30-60 minutes before cooking, remove the steak from the refrigerator to bring to room temperature to allow the steak to cook more evenly and faster. Trim off any excess fat, but leave at least 1/4" of fat to keep juices from escaping. Season both sides with salt and pepper, you may also season with your favorite spices or marinate briefly if you wish.
First brush the grill with vegetable oil to prevent sticking. If using a gas grill, preheat on high for 10-15 minutes with the lid down. This method of how to cook top sirloin 1 inch or thicker works best. Scrape the grill clean with a grill brush, leave one side on high and adjust the other side to medium heat.
The key to not overcooking a thick top sirloin medallion is to sear the steak on both sides. On the high temperature sear the steaks about 2 minutes on each side with the lid down.
Once the steaks are browned on both sides, slide them to the cooler part of the grill, continue grilling with the lid down to the desired doneness. For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.
When you cook sirloin steak with a charcoal grill, build a two level fire by stacking most of the coals on one side and the remaining coals in a single layer on the other side of the grill. This works the same way as the gas grill, searing the steaks for 2 minutes per side over the high coals and then sliding them to lower heat to finish. When grilling with charcoal keep the lid open.
Sear the top sirloin medallion on each side for 2 minutes on high heat, then move steaks to medium heat, continue cooking following the chart per minutes on each side on the medium heat until desired temperature is reached. For example a 1 inch steak grilled to medium-rare would be 4-5 minutes on each side after the initial searing on high heat.
Remove the steaks from the grill, tent with foil and let rest for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.
A top sirloin medallion ½-¾ of an inch should not be seared on high heat, searing a thin steak will brown the exterior but quickly dry out through the center.
First brush the grill with vegetable oil to prevent sticking. If using a gas grill, preheat on high for 10-15 minutes with the lid down. Scrap the grill clean with a grill brush, and adjust the heat to medium-high. Grill with lid down until nicely browned, turn over and continue to grill until the other side is browned. The interior will be cooked through, this method works best with moderately thin steaks.
For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks. Remove the steaks from the grill and tent with foil for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.
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