Rosemary Rubbed Sirloin Steak

One of the things I like about blogging is some of the fun & educational things you get to do.  About a month ago I attended a blog meets beef tour in Columbus, Ohio thanks to the Wisconsin Beef Council and other sponsors.  Along with fellow Midwest food bloggers and some super smart food professionals, we visited a beef farm, a Meijer superstore and got cooking and photography lessons at a culinary school.  

Rosemary Rubbed SIrloin

Rosemary Rubbed Sirloin

Part of the event was a competition where my team made this Rosemary Rubbed Sirloin, which of course we got to eat after (with a lot of other great food).  I was surprised at how well the rosemary flavor came through with just a simple rub.  

My teammates were Sarah from The Chef Next Door and Jessica from A Southern Mother–thanks gals! Our dish placed 2nd–hooray, after the steak with chimichchurri sauce that I posted earlier (along with details of this great trip). We simply applied a simple rub, then put it on the grill. It gave us impressive results for a small amount of work, which is perfect for active summers!  

Easy to prepare Rosemary Rubbed Sirloin

Easy to prepare Rosemary Rubbed Sirloin

Need further evidence the steak was good?  Well, recently I made it for the family and my youngest (aka my picky daughter), who usually takes two bites of anything then pushes the rest around her plate, ate the entire 6 ounce steak.  Okay, she did hand her last bite back to me—no steak is worth ruining your reputation over.  

Even in Wisconsin, the weather has finally warmed up.  Though I’m still knocking wood on that. Yes, hooray for grilling season!  And steak like Rosemary Rubbed Sirloin!     

Rosemary Rubbed Sirloin Plated

Rosemary Rubbed Sirloin Plated

Have a great Memorial Day weekend everyone!   

Rosemary Rubbed SIrloin
Serves 2
Rosemary Rubbed Sirloin takes summer grilling over the top with a simple rub of rosemary, garlic, olive oil, salt and pepper.
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Cook Time
10 min
Total Time
20 min
Cook Time
10 min
Total Time
20 min
347 calories
2 g
133 g
15 g
48 g
6 g
178 g
176 g
0 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 347
Calories from Fat 135
% Daily Value *
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 133mg
Sodium 176mg
Total Carbohydrates 2g
Dietary Fiber 1g
Sugars 0g
Protein 48g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 6 ounce boneless steaks
  2. 1 T extra virgin olive oil
  3. salt, pepper to taste
  4. 2 cloves garlic
  5. 2 teaspoons dried rosemary leaves, divided
  1. Pat steaks dry, then rub with olive oil on both sides. Salt and pepper generously or to taste.
  2. Finely mince the garlic and half of the rosemary, then spread on both sides of the steaks along with the unchopped rosemary.
  3. Grill on both sides to desired doneness. Let rest for 5 minutes before serving (so juices reabsorb)
  1. Eating undercooked meat may be hazardous to your health.
Art of Natural Living

17 thoughts on “Rosemary Rubbed Sirloin Steak

  1. Louise

    Sounds like you and the others had great fun, Inger. I love hearing about when bloggers get together with the outside world, lol…

    As you know, I’m a huge fan of Rosemary. Unfortunately, Marion is not. She insists rosemary raises blood pressure, lol…Be that as it may, a little rubbing won’t hurt. After all, we are talking steaks here and yours look fabulous!!!

    Thank you so much for sharing, Inger…

    1. Inger Post author

      You know the nice thing about this is that you could just leave the rosemary off of Marion’s–or pick a different herb for hers. Isn’t it great to get grilling season back?

  2. David

    What a treat! I love a good steak and we always cook ours with olive oil, rosemary, salt, and pepper! Then, we learned in Italy, to give it a squeeze of lemon juice at serving time!

    1. Inger Post author

      Well I do know how you feel about garlic David! I will have to try a squeeze of lemon. I do always keep fresh around (even without friends with trees…)

  3. Beth

    I couldn’t believe it when I saw how simple the recipe was. Sometimes the simplest recipes are the best – it sounds delicious!

    1. Inger Post author

      I have to admit I was surprised at how well the flavor came through too Beth. We were kind of frazzled into keeping things simple–trying to figure out how to do a beef dish plus a side (2 actually), find everything in a strange kitchen, plate the meal and get photos done in an hour. Guess that was fortuitous!

    1. Inger Post author

      Thanks Balvinder! Don’t you love having something available that is weekend tasty and weeknight easy?!

    1. Inger Post author

      We had a great time Freeda. All my kids were home and my mom stayed nearby with my sister, so lots of family fun. We had friends stop by a couple times too, and I was sorry to see it end.

  4. grace

    rosemary has the magical way of making just about anything appealing to me. if i see it anywhere on a menu, i’m likely to order whatever it’s paired with! gorgeous hunk of meat, inger. 🙂

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