For those of you cooking on the popular ceramic grills, please tone it down for grass fed beef. Grass fed beef does not have the marbling that grain fed beef has so there is no need to sear it at really high temperatures (besides there are studies that say there are possible carcinogens created when searing foods at very high temperatures, we are not chemists so we will leave it at that).
Most all recipes we see call for allowing meat to come to room temperature if you want rare or medium rare steaks. Most also call for rubbing with olive oil along with salt and pepper. The olive oil will help to sear the meat at lower temperatures and seal in the delicious juices of grass fed beef.
The sirloin steak can be tough if cooked at high temperatures too quickly. It may be oven-broiled on the second or third rack away from the heating element or grilled slowly (a little lower for a little longer, rare is still possible). We recommend you marinate the sirloin overnight and bring it up to room temp before you cook it if you are not using a slow cooker or crock pot.
Madison Meats of Mississippi
In resealable bag combine ingredients and add steak. Seal and turn to coat. Refrigerate and turn several times. After 6-8 hours (overnight is preferred) drain and discard marinate. Allow steak to come to room temperature on a rack. Broil in oven or grill on medium heat 4-6 minutes on each side. Allow to rest at least 10-15 minutes before cutting.
Original recipe from Food Network. We modified it.
1 bone-in sirloin steak
1/2 cup lemon-lime soda
3/8 cup olive oil
3/8 cup low sodium soy sauce
1/8 cup fresh squeezed lemon juice
1/2 t fresh chopped garlic
1 t horseradish