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Broiled Sirloin Steak

Yes, all those grilling websites say sirloin isn't that tender, but they're probably talking about bottom sirloin. Top sirloin is almost as good as a ribeye. It's juicy, tender, and flavorful.

Source and licence

"Broiled Sirloin Steak" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Broiled_Sirloin_Steak, revision 4498121), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Broiled_Sirloin_Steak&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4498121

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Place a rack in the upper third of an oven with a broiler at the top (this will not work with a broiler drawer). Place another right below it. Place a tray of aluminum foil on the lower rack. Preheat the broiler.
  2. Brush steak on both sides with olive oil. Season both sides liberally with salt and freshly ground black pepper.
  3. Place the steak on the upper rack. Insert a probe thermometer into the thickest part of the steak. Keep the oven door slightly open with a tube of foil and cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast.
  4. Remove to a plate and cover with aluminum foil. Let rest 7 minutes before slicing on the bias across the grain. Serve warm.