Should You Be Marinating Sirloin Before Grilling It? - Tasting Table

""Sirloin is naturally more tender than cuts like flank or skirt steak, so it doesn't need a long marinade to be edible," he says. Of course, marinades can also be about adding flavor and not just tenderizing, but Shoults doesn't think that's needed either. "Most steaks should only need salt and pepper to season with a drizzle of olive oil," he explains about the strong beefy flavor of sirloin."

"While not too tough, sirloin does come from an area of the cow that gets a decent amount of work, which makes it more firm. It's also a leaner cut. That's the kind of profile that often calls out for marinating, but should you? To get to the bottom of it, we decided to ask an expert, Robbie Shoults, a celebrity chef and the third-generation owner of Bear Creek Smokehouse, Marshall Mercantile, and High Horse 1898, whether he would marinate sirloin before grilling it."

Sirloin is a versatile, relatively tender yet firmer cut that comes from a more exercised area of the cow and is leaner than many steaks. The lean profile increases the risk of drying out if overcooked, so avoiding overcooking is the primary way to keep it juicy. Marinades are optional for sirloin and are not necessary for tenderness, since short marinades suffice when used. Marinades can aid moisture retention because salt and acid relax meat proteins and improve water bonding. Simple seasoning with salt, pepper, and olive oil preserves the strong beefy flavor.

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