Entree: United States – Grilled Sirloin with Garlic‑Herb Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 35 min

Additional 10 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 beef sirloin steaks, approx. 10 oz (285 g) each
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1 tbsp (15 ml) chopped fresh parsley
- 1 tsp (5 ml) chopped fresh thyme
- 1 lb (450 g) small red potatoes (for roasting) or 2 medium baking potatoes
- 1 tbsp (15 ml) vegetable oil (for potatoes)
- Optional: 1 cup (150 g) mixed vegetables (zucchini, bell pepper, onion) for grilling

Show original ingredient measurements

- 2 beef sirloin steaks, approx. 10 oz (285 g) each
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter
- 2 cloves garlic, minced (approx. 6 g)
- 1 tbsp (15 ml) chopped fresh parsley
- 1 tsp (5 ml) chopped fresh thyme
- 1 lb (450 g) small red potatoes (for roasting) or 2 medium baking potatoes
- 1 tbsp (15 ml) vegetable oil (for potatoes)
- Optional: 1 cup (150 g) mixed vegetables (zucchini, bell pepper, onion) for grilling

Instructions

1. Bring steaks to room temperature, rub with olive oil, salt and pepper; preheat grill to high (about 500°F/260°C). Toss potatoes with vegetable oil and roast at 425°F (220°C) until tender (25–35 min) or grill vegetables until charred; grill steaks 4–6 minutes per side for medium‑rare depending on thickness, or to desired doneness.  
2. While steaks rest 5–10 minutes, melt butter with garlic, parsley and thyme in a small pan until fragrant; spoon herb butter over steaks and serve with roasted potatoes and grilled vegetables.