Grilled Dry-Rubbed Sirloin Tips with Sweet Onion-Cilantro Salsa | Steak | Sweet onions | Vidalia | Grilling | |

Grilled Dry-Rubbed Sirloin Tips with Sweet Onion-Cilantro Salsa

Course Main Course
Cuisine American


for the steak

  • sirloin tips - you'll know how much you want for each person
  • kosher salt
  • dry rub

for the dry rub (you will have leftovers for future use)

  • 1 tablespoon paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon rosemary - crushed in a mortar and pestle or by hand
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1/4 teaspoon chipotle powder - optional

for the sweet onion-cilantro salsa

  • 2 cups diced tomatoes - I use my own when in season, otherwise I use Campari - they are the best store-bought tomatoes out there
  • 2 cups diced sweet onion - do not use any other onion except sweet
  • 1 cup chopped cilantro
  • juice of one lime
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt


  1. Preheat gas or charcoal grill to high.
  2. Make sweet onion-cilantro salsa by combining all ingredients in a bowl.
  3. Make dry rub by combining all ingredients in a small bowl.
  4. Liberally season the meat with salt and then sprinkle on some of the dry rub and rub it into the meat.
  5. When the grill is ready, grill the meat over a hot flame. Since these cuts vary widely in size, you'll have to keep an eye on them. Flip them often, so all sides see the heat. Total cooking time should only be a few minutes, maybe 4-8, depending on the size of the strips and the temperature of the grill. If you like your meat cooked more than medium rare, then grill a little while longer.
  6. Serve strips whole or cut into chunks across the grain of the meat. Serve with the sweet onion-cilantro salsa.