Pirate Steak (Beer-Basted Grilled Sirloin)

A thick sirloin steak grilled over medium coals and basted with a simmered sauce of beer, chili sauce, onion, garlic, soy sauce, Dijon mustard and a touch of liquid smoke. Serves 8.

Gluten-free with swapsDairy-freeKetoLow-carbHigh-protein

Contains: wheat, soy. Based on the ingredients as written; check package labels, which can change.

Grilled T-bone steak with lemon and sauce
  • Prep 10 min
  • Cook 1 hr
  • Rest 10 min
  • Total 1 hr 20 min
  • Yield 8 servings

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Print recipe

Pirate Steak is a big-crowd grilling recipe: one thick sirloin steak, 1 1/2 to 2 inches thick, basted again and again with a bold beer-based sauce. The sauce simmers for half an hour first, which mellows the beer and concentrates the chili sauce, garlic, soy and mustard.

Grilling a steak this thick over medium coals lets the outside caramelize without burning while the center cooks. Slice it thin for serving and pass the extra sauce.

Ingredients

  • 1 can (12 ounces) beer
  • 1/2 cup chili sauce
  • 1/2 cup coarsely chopped onion
  • 1/4 cup vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon-style mustard
  • 2 cloves garlic, crushed
  • 1/4 teaspoon liquid smoke
  • 1/2 teaspoon red pepper sauce
  • 3 pound beef sirloin steak, 1 1/2 to 2 inches thick
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

To make it gluten-free

  • For the beer, use a gluten-free beer.
  • For the soy sauce, use tamari or a soy sauce labeled gluten-free.

See all our gluten-free recipes.

Instructions

  1. Simmer the sauce. In a saucepan, combine everything except the steak, salt and pepper. Bring to a simmer and cook for 30 minutes.
  2. Set aside serving sauce. Pour some of the sauce into a separate bowl to serve at the table. Use the rest for basting.
  3. Prepare the grill. Prepare a charcoal grill with medium coals, or heat a gas grill to medium.
  4. Baste and grill. Brush the steak with sauce. Place it on the grill 4 inches from the coals and cook for about 15 minutes on each side, basting frequently.
  5. Season. Season with salt and pepper after turning the steak and again when it comes off the grill.
  6. Check doneness. Use an instant-read thermometer in the center: about 130°F to 135°F for medium-rare or 140°F to 145°F for medium.
  7. Rest and serve. Let the steak rest for 10 minutes, slice it thinly across the grain and serve with the reserved sauce.

Nutrition per serving (estimated)

360Calories
8 gCarbohydrates
<1 gFiber
7 gNet carbs
38 gProtein
19 gFat

Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinDairy-freeGrill and BBQGluten-free with swaps

Tips

  • Setting aside the serving sauce before basting keeps it from coming into contact with a brush that touched raw meat.
  • Any medium-bodied lager works. Use a nonalcoholic beer if you prefer.
  • A thick steak needs time. If the outside is getting too dark, move it to a cooler part of the grill.

Having trouble? See why steak turns gray or tough in our kitchen troubleshooting guide.

Printable: steak doneness chart and cooking times by thickness (PDF).

Questions about this recipe

How long do you grill a 2-inch sirloin steak?
Over medium coals, about 15 minutes per side gets a 1 1/2 to 2-inch sirloin to medium-rare to medium. A thermometer is the most reliable guide.
Does the alcohol cook out of the sauce?
Simmering for 30 minutes removes much of the alcohol, but not all of it.
Can I use a different cut?
A thick top round or tri-tip can be cooked the same way. Adjust the time based on thickness.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

More beef and steak recipes

Cooking a different size or thickness? See steak cooking times by thickness.

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