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Grilled Sirloin Steak with Tomato Basil Sauce turns an ordinary cut of meat into a tender, savory dish with a rich tomato gravy. The ultimate comfort food!
Sirloin Steak with Tomato Basil Sauce
Sirloin steak takes on a whole new identity when dressed up with a rich, thick tomato basil sauce. We first had this recipe with some cousins and it quickly became a family favorite! The tender grilled steak soaks in balsamic vinegar and spices, creating a tender cut of meat that pairs perfectly with our homemade marinara sauce. The result is a meal very similar to Swiss steak. It is one of the best beef recipes out there. Such a versatile meal, and always a crowd pleaser!
Tips for Grilling the Perfect Sirloin Steak
For the juiciest, most tender sirloin steak, here are a few of our tried and true tips:
Preparing the steak
- First of all, select a top sirloin steak from the meat department or butchers counter. A top sirloin is more tender and better suited for grilling than a bottom sirloin.
- Use a meat mallet and gently tenderize the steak. It breaks down the muscle fibers in the steak and gives it more of a tender texture.
- Marinate meat for at least two hours. This recipe uses a very simple marinade of balsamic vinegar, olive oil and Italian dressing mix to season steaks. If these ingredients are not on hand, olive oil with soy sauce, Worcestershire sauce, and minced garlic or garlic powder will also work. Add additional seasonings to your taste like Italian seasoning, rosemary, thyme, sage, and/or oregano. The flavors in the marinade will soak into the meat and give such a tender texture. So good!
- Before grilling, bring the steak to room temperature. Never throw it on the grill straight from the fridge. Give it at least thirty to forty minutes to get to room temperature. That way you don’t shock the steak and make it tighten and get tough.
Grilling the steak
- Make sure your grill is hot. Grill the steaks for about eight minutes on each side, and use a meat thermometer to check internal temperature. Use this guide for measuring your sirloin steak doneness:
- 125 degrees for a rare steak.
- 135 degrees for a medium rare steak.
- 145 degrees for a medium steak.
- 155 degrees for a medium well steak.
- 165 degrees for a well done steak.
- Use tongs to flip the steaks, and only flip them once. Never use a fork or anything that will puncture the steak and cause the juices to escape.
- Rest steaks for 5 minutes before serving. Place steaks on a tray or plate and cover them with foil to keep them hot. This allows the juices to redistribute towards the surface. If you serve and cut the steak right off the grill, the juices will run all over the plate and out of the meat.
Tomato Basil Sauce Recipe
Forget the BBQ sauce or A-1, this rich and flavorful tomato basil sauce will blow your tastebuds. It is served warm over the steak and every bite is absolute perfection.
The essential ingredient to our Tomato Basil Sauce recipe is San Marzano D.O.P. canned tomatoes, the Greatest Tomatoes from Europe. They are canned at the peak of ripeness to preserve their fresh flavor and color. Look for the DOP label on the can to ensure you are purchasing authentic San Marzano tomatoes. D.O.P. stands for “Denomination d’ Origin Protetta.” In English, this means “Protected Designation of Origin.” When you purchase a can of San Marzano D.O.P. tomatoes, you are assured quality and authenticity.
You can see the difference in the comparison above. The canned tomatoes on the left are San Marzano D.O.P tomatoes. The sauce is rich and thick. The tomatoes on the right are canned in a thin, watery sauce. See our article on “The Best Canned Tomatoes from Italy” to learn more about San Marzano tomatoes and how to find them in your local grocery store.
What to Serve with Steak and Tomato Basil Sauce
This sirloin steak is delicious served with the simple sides of baked potatoes with butter and sour cream and a salad. In addition, we love serving them with some of these favorite recipes:
How to Make Sirloin Steak with Tomato Basil Sauce
Sirloin Steak With Tomato Basil Sauce
- Outdoor Barbecue Grill
- Food Processor
- 4 top sirloin steaks
- Whisk the marinade ingredients together in a small bowl.
- Place the steaks in a resealable plastic bag.
- Pour the marinade over the steaks. Refrigerate marinating steaks for at least 2 hours.
- Remove marinating steaks from the refrigerator and let sit at room temperature for 30 minutes before grilling.
- Heat grill to medium heat. Remove steaks from marinade and place on a hot grill.
- Grill steaks for approximately 8 minutes on each side, turning only once. Internal temperature of the steak should reach 145 degrees for a medium steak (use a meat thermometer).
- Heat olive oil in heavy large saucepan over medium heat, make sure the olive oil doesn't turn brown. Add garlic and sauté until a light golden brown, about 5 minutes.
- Add tomatoes, basil sprigs, and dried crushed red pepper to a food processor and pulse a few times. Add tomato mixture to the garlic in the sauce pan.
- Bring to a simmer. Reduce heat to low and simmer until mixture is reduced to a thick sauce consistency (about 3 cups), stirring occasionally, about 15 minutes.
- Season sauce to taste with coarse kosher salt and freshly ground black pepper.
- Top grilled steaks with tomato basil sauce. Garnish with shredded basil.