western

Grilled Top Sirloin Steak with Roasted Garlic and Crispy Potatoes

Name: Grilled Top Sirloin Steak with Roasted Garlic and Crispy Potatoes
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: western
Ingredients: 2 heads Garlic; 6 tbsp Beef Tallow; 2 large Russet Potatoes; 1 tbsp Salt; 1.5 lbs Top Sirloin Steak; 1 tsp Black Pepper; 4 sprigs Sage; 1 tbsp Butter

This recipe features a thick-cut top sirloin steak grilled to perfection, accompanied by crispy grilled russet potatoes and roasted garlic. Beef tallow is used for a rich, savory flavor and excellent browning, with fresh sage leaves adding an aromatic garnish.

1h 30m 2 servingsAdam Ragusea Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

1100

Calories

80g

Protein

60g

Carbs

60g

Fat

Scale recipe

2 servings

Original recipe

Ingredients8 items

Produce

🧄Garlic2 heads

🥔Russet Potatoes2 large

🌿Sage4 sprigs

Meat

🥩Top Sirloin Steak1½ lbs

Dairy

🧈Butter1 tbsp

Pantry

🧈Beef Tallow6 tbsp

Spices

🧂Salt1 tbsp

🌶️Black Pepper1 tsp

Instructions

1
Prepare the garlic: Cut the very top off of two whole heads of garlic to expose the cloves. Place them on a piece of aluminum foil, brush with beef tallow (or olive oil), and season lightly with salt. Wrap them tightly in the foil.
2
Prepare the potatoes: Wash two large russet potatoes thoroughly. Brush them generously on all sides with beef tallow (or olive oil) and season liberally with salt.
3
Preheat your grill to medium heat (approximately 400°F / 200°C). Ensure the grill grates are very clean.
4
Place the wrapped garlic heads and the whole seasoned potatoes directly on the grill grates. Close the lid and cook for about 30 minutes.
30:00 timer
5
After 30 minutes, open the grill and flip the potatoes to ensure even cooking and grill marks. Check the garlic; it should be starting to turn amber but likely needs more time. Close the lid and continue cooking for another 30 minutes.
30:00 timer
6
While the potatoes and garlic finish cooking, if your beef tallow has solidified, melt a small amount in a saucepan on the grill's side burner or in a microwave.
7
Once the potatoes are squishy when squeezed (indicating they are baked through) and the garlic is amber, remove them from the grill. Increase the grill heat to maximum for searing the steak.
8
Prepare the steak: Brush the thick top sirloin steak on both sides with the melted beef tallow. Season one side liberally with black pepper and salt.
9
Place the seasoned steak on the hot grill. Immediately brush and season the other side with tallow, pepper, and salt. Close the grill lid.
10
After about 2 minutes, open the grill and rotate the steak 90 degrees to create crosshatch grill marks. If the steak doesn't release easily, it's not ready. Close the lid.
2:00 timer
11
Slice the baked potatoes in half lengthwise. Brush the cut sides with melted beef tallow and place them cut-side down on the clean grill grates alongside the steak. Close the lid.
12
After another 2 minutes, open the grill. Flip the steak to cook the second side. Rotate the potato halves 90 degrees to create grill marks on the cut side. Close the lid.
2:00 timer
13
After a final 2 minutes, the steak should be ready (look for pink juices pushing to the surface for medium-rare). Rotate the steak one last time for final grill marks. The potatoes should be crispy on the outside and easily release from the grates. Remove the steak and potatoes from the grill.
2:00 timer
14
Dip the sage sprigs in the remaining melted beef tallow and place them directly on the hot grill grates. Let them char slightly on both sides, then remove.
15
Transfer the steak, potatoes, roasted garlic, and grilled sage to a cutting board. Spread a tablespoon of butter over the hot steak.
16
Slice the steak thinly against the grain. Serve immediately with the crispy potatoes, roasted garlic (smeared onto the potatoes), and charred sage leaves.

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