Grilled Sicilian-style steak is a simple, flavorful choice for the grill. A bright salmoriglio sauce—made with olive oil, lemon, garlic and Mediterranean herbs—doubles as a quick marinade and a dipping sauce that elevates sirloin, flank or hanger steak.
Salmoriglio originates in Sicily and is often paired with seafood, but its robust citrus- and herb-forward profile pairs beautifully with beef. It only takes minutes to prepare, so you can marinate the steak briefly while the grill reaches temperature. Reserve some sauce for serving so each bite stays bright and juicy.
How to Make Salmoriglio
Start by finely mincing garlic with kosher salt and working it into a paste. The salt helps break down the garlic and releases more flavor into the sauce.
Whisk together the garlic paste with olive oil, fresh lemon juice, kosher salt and Mediterranean seasoning or a mix of fresh Italian herbs. Fresh parsley, rosemary, thyme and oregano work well. Mix until combined and set aside. Remove 1/4 cup to reserve for serving as a dipping sauce.
How to Grill Sicilian-style Steak
- Bring the steak to room temperature and pour most of the salmoriglio over it. Cover and let it rest while you heat the grill. If you like a touch of smoke, use hickory or another hardwood and aim for 250–300°F.
- Start the steak over direct heat and sear for about 5 minutes. Then move it to indirect heat, close the lid and continue cooking for 8–10 minutes; flipping is optional.
- Cook until the internal temperature reaches 140–145°F for medium doneness, then remove the steak and let it rest 10 minutes before slicing.
This method works best with quick-cooking cuts like sirloin, flank and hanger steak. Slice thinly across the grain and serve with the reserved salmoriglio for bright, herbaceous flavor.
Store and Reheat Leftovers
Keep leftover steak in an airtight container in the refrigerator. To reheat, add a couple of tablespoons of broth or water to a skillet, add sliced steak, and warm over medium heat, turning once until heated through. This preserves juiciness without overcooking.
Recipe Details
Grilled Sicilian Style Steak
Ingredients
- 2 pounds sirloin steak
- 4 garlic cloves
- 1 teaspoon kosher salt
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 4 tablespoons Mediterranean seasoning or a mix of fresh herbs
Instructions
- Set the steak out to reach room temperature.
- Mince garlic with kosher salt to form a paste.
- Combine garlic paste, olive oil, lemon juice and seasonings in a bowl. Reserve 1/4 cup for dipping.
- Place the steak in a zip-top bag or shallow pan and pour the sauce over it. Set aside while you heat the grill.
- Prepare the grill to 250–300°F, adding hickory or another hardwood for smoke if desired.
- Sear the steak over direct heat for 5 minutes, then move to indirect heat and close the lid.
- Continue cooking 8–10 minutes or until internal temperature reaches 140–145°F.
- Remove the steak and let rest 10 minutes before slicing. Serve with reserved sauce.
Notes
Fresh herbs can replace packaged Mediterranean seasonings—rosemary, parsley, thyme and oregano are excellent choices. For heat, add 1/4 to 1/2 teaspoon red pepper flakes.
Nutrition (per serving)
Calories: 797 kcal | Carbohydrates: 2 g | Protein: 61 g | Fat: 59 g | Saturated Fat: 16 g | Cholesterol: 209 mg | Sodium: 660 mg
Add this easy Sicilian-style sirloin to your grilling rotation. It’s fast enough for weeknights and flavorful enough to serve when entertaining—bright, herb-forward and satisfying every time.
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