Grilled Sirloin Tenders

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  0.8 lbs Beef Sirloin, Top
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  1 tsp Garlic powder
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  0.5 tsp ½ tsp dried rosemary ($0.25)
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  0.5 tsp Thyme, Dried
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  0.3 tsp Paprika, Ground
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  0.3 tsp Mustard powder
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  1 tbsp Brown sugar
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  1 tsp 1 tsp salt ($0.01)
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  1 tsp 1 Tsp Black Pepper (Coarsely Ground, $0.10)
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  1 tbsp Vegetable oil

Instructions

1. 1Pat the sirloin steaks dry with paper towels and let them sit at room temperature for 15 minutes.
2. 2In a small bowl, combine the garlic powder, dried thyme, paprika, mustard powder, brown sugar, salt, and black pepper.
3. 3Rub all sides of the steaks evenly with vegetable oil, then coat generously with the seasoning mixture, pressing gently so it adheres.
4. 4Preheat your grill to medium-high heat (approximately 400–450°F) for 5 minutes until the grates are hot.
5. 5Place the steaks directly on the grill grates and cook for 4–5 minutes on the first side without moving them, until a golden brown crust forms and grill marks appear.
6. 6Flip the steaks and cook for 3–4 minutes on the second side until the internal temperature reaches 130–135°F for medium-rare when measured with a meat thermometer inserted horizontally into the thickest part.
7. 7Transfer the cooked steaks to a cutting board and let rest for 5 minutes to retain juices.
8. 8Divide the steaks evenly into 4 airtight containers while still warm, cool to room temperature before sealing, then refrigerate for up to 4 days.