Sirloin tip steak is affordable, tasty, and provides a seriously quick dinner straight off the grill. Just be sure to pay attention to timing and the feel of the meat to keep from overcooking it. I find that one end of a sirloin tip steak (we get Brandt beef from Cronig’s) is much thicker than the other so I generally cut the steak in half before grilling so that I can take the thinner end off the grill before overcooking it.

But no matter what steak you’re grilling, this preparation is a summery standard: A bed of arugula, a bit of feta cheese, and a generous topping of Summer Tomato-Fresh Corn Dressing.

Serves 2 (easily doubled for 4)


  • ½ recipe (about 2 cups) Summer-Tomato Fresh Corn Dressing
  • 2 to 3 ounces feta cheese, crumbled
  • 2 ounces baby arugula
  • 12 ounces (3/4 pound) sirloin tip steak, but in half if one end is much thicker than the other
  • Kosher salt
  • Freshly ground pepper
  • Fresh herb leaves for garnish (optional)

1. Heat a gas grill on medium high.

2. Bring the tomato dressing and the feta cheese to room temperature. Divide the arugula in two portions and keep covered in fridge. Have ready two serving plates.

3. Season the steak (or steaks) generously with salt and pepper. Arrange on the grill, cover, and cook, without disturbing, for 3 minutes. Using tongs, lift the steak (or steaks), rotate them a bit, and put them back down on the grates (to achieve grill marks and assure cooking evenly). Cook another 2 minutes.

4. Flip the steaks over and cook for 3 to 4 minutes on the other side (depending on thickness). If you have a digital thermometer, you can check to see that the temperature is at least 125 degrees F (130 degrees F will be medium-rare). If you don’t have a thermometer, press down on the thickest part of the steak with your fingers; if it is still somewhat squishy, it is still rare. Continue cooking a minute or two longer until slightly firmer.

5. Transfer the steak (or steaks) to a cutting board and let rest at least 10 minutes for juices to redistribute. Slice thinly.

6. Divide the arugula evenly between two serving plates. Arrange the sliced steak over the arugula. Sprinkle the feta over the steak.

7. Spoon the tomato-corn dressing over the steak. Garnish with a few fresh herb leaves if you like.