Marinated Beef Sirloins

There’s something primal and comforting about the first sizzle that happens when marinated beef sirloin hits a hot pan or grill. The scent curls up and around the kitchen – that golden crust forming fast, garlic caramelizing just slightly, Dijon mustard’s quiet acidity lifting up through the rich smoke. I always find myself leaning in too close, not for anything practical – just because. It smells like dinner (but also like something a bit more special than that).

Why You’ll Crave It

• Deep, bold flavor from a simple marinade that just works. Garlic, Dijon, and mayo – it’s not fancy, but somehow very right.
• The mayonnaise might sound odd – but it seals in moisture and creates that perfect browning without fuss.
• Great for quick grilling nights or quiet Sundays – scales up easily if you’ve got guests, too.
• Just six ingredients (you probably have half of them already) and 15 minutes of real work.
• You can switch it up – roast the garlic, add herbs, or let it soak overnight… it’s forgiving like that.

The first time I made this, I didn’t expect much – it was just a weeknight shortcut – but we all went quiet after the first bite.

What You’ll Need

• Beef sirloin steaks: 4 thick steaks, about 200g each – I like sirloin with that little ribbon of fat that crisps up just right
• Mayonnaise: 3 tablespoons – the full-fat kind, cold from the fridge is fine
• Garlic: 2 cloves, minced small (or crushed under a knife, depending on your energy that day)
• Mustard: 1 tablespoon mustard – Dijon is ideal, spicy brown works too
• Olive oil: 1 tablespoon, to help it all cling and char
• Salt and pepper: Add to taste at the end – trust me, you’ll want to do this part last

Easy How-To

Make the Marinade

Mash the mayo, mustard, minced garlic, and olive oil together in a small bowl. It should feel thick but spreadable, not too runny. The smell is already going to tempt you – just stir until smooth and a bit shiny.

Coat the Beef

Lay the steaks out (on a plate, board – whatever’s clean). Slather the marinade all over, on every surface, even the sides. You can use a spoon or rub it in with your hands. Be generous. Cover it and refrigerate – 30 minutes minimum, but longer won’t hurt. Sometimes I forget and leave it overnight. It’s even better then.

Warm Up Your Grill or Skillet

Heat your grill or cast-iron pan to medium-high. You want it hot enough to really sear the crust. No oil needed now – there’s enough fat in the marinade to keep things from sticking.

Grill Til Just Right

Take the steaks out of the fridge while the pan heats – let them lose the chill. Wipe off extra marinade, just the blobs. Then lay the steaks down (hear that sizzle?) and don’t move them for 3-4 minutes. Flip once. Cook 3 minutes more, or until they’re how you like them. I like mine rosy pink in the center with crisp browned edges.

Let Them Rest

Move the steaks to a cutting board. Don’t slice yet. Five minutes of doing nothing here makes all the difference – the juices relax back into the meat instead of spilling out.

Slice or Serve Whole

If you’re feeling fancy, slice across the grain into neat strips. If not, just serve as is, hot and juicy, letting people slice their own. It smells so good at this point… you probably won’t need to say a word.

Good to Know

• If you’re unsure about mayo in a marinade – don’t be scared. It doesn’t taste like mayo once it’s cooked. It just makes everything better-browned and more tender.
• Out of Dijon? Use whole grain mustard for a bit of texture, or spicy brown if it’s all you’ve got.
• If the grill’s busy or the weather’s moody, a heavy pan works just as well inside – though you might want to crack a window.

Serving Ideas

• Serve next to a pile of roasted new potatoes and a bitter green salad – arugula with lemon oil is lovely
• Slice thin and pile into crusty bread with pickled onions and some sharp cheese for a steak sandwich that people will talk about for too long
• Wrap it in lettuce leaves with a spoonful of chili crisp and rice for something fresh and a little spicy

Top Tricks

• Always let the meat rest – I know it’s tempting to slice right in, but just wait. Five minutes makes everything more tender.
• For perfect sear, make sure the pan or grill is ripping hot before the steak hits it – and don’t press down on the meat while it cooks.
• You can pre-mix the marinade in a jar and just keep it on hand for impromptu steak nights – it lasts about 2 days in the fridge.

Frequently Asked Questions

Can I use a different cut of beef?

Yes, you can. Ribeye, flat iron, or flank steak work beautifully. Just adjust the cooking times since each cut has different thickness and fat content.

How do I store leftovers?

Let them cool fully and store in a sealed container in the fridge. They’re great cold the next day wrapped in tortillas or tossed over greens.

Can I make the marinade in advance?

Absolutely. I often stir it together a day ahead and keep it in the fridge. The garlic mellows a bit, which I like.

Is there a non-dairy substitute for the mayo?

You can try vegan mayo or even a thick cashew cream. Flavor will shift slightly but still delicious.