Two Steakhouse-Style Marinades For Sirloin

If you've ever ordered a sirloin steak in a good steakhouse, the cut you received was probably juicy and tender. The sirloin, however, is not naturally as tender as filet mignon or strip steak. To make it more enjoyable, many steakhouses marinate sirloin before cooking. Marinades not only inject flavor into the meat, but also serve to relax and begin to break down the muscle, making for a more tender cut. Here are three great marinades you can use to make steakhouse-style sirloin at home.

Red Wine and Onion Marinade

This marinade has classic steakhouse flavors that won't overpower the meat. Use a good red wine -- one that you'd enjoy drinking -- for best results.


  • 1/2 cup red wine
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 clove of garlic, minced
  • 1 tablespoon Worcestershire sauce

Mix the ingredients together, and put them into a resealable bag along with your steaks. If you are marinating more than 2 pounds of meat, you may want to double the recipe. Let the steaks rest in the marinade in the refrigerator for up to 8 hours. Turn the bag over every few hours to ensure the mixture covers the meat evenly.

Spiced Vinegar Marinade

If you like your steaks to have just a hint of spice, this recipe is for you. Since it calls for vinegar, which is quite acidic, it only takes a couple of hours to flavor your steak and is therefore a good choice when you're in a hurry.


  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 2 tablespoons vinegar
  • 1/4 cup beef stock

Once again, double this recipe if you're marinating more than 2 pounds of sirloin. Whisk the ingredients together, and pour them over the steak in a resealable bag. Let the steaks marinate for 2 - 3 hours in the refrigerator.

Steaks prepared with either of the marinades above are delicious when grilled or broiled. You can brush them with the marinade sauce during cooking to impart additional flavor. Just make sure you discard the remaining marinade when you're done brushing the meat. Do not pour it over the finished steaks, as it has been contaminated by raw meat. You can use these marinades for other tougher cuts of steak, such as skirt steak and flank steak, too. Talk to other steak experts like Bardi's Steak House for more information.