Southwestern Mesquite Grilled Sirloin Steaks

Mesquite and beefsteak seem to have been created for each other, a match made of necessity in the old Texas country, ending up divine. You can serve this steak with your favorite steak or barbecue sauce.

Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Medium

Serves: 6


  • 4 lbs. bone-in sirloin steak, (2 inches thick), some fat on
  • 1 tsp. salt
  • 1 tsp. ground black pepper


  • Make a fire with 3 zones: hot, medium, and barely warm. Use presoaked mesquite wood chips.
  • Sprinkle the steak with salt and pepper.
  • Grill steaks when you see plenty of smoke rising from the bed of coals. Add chips every 5 minutes. Sear on hot zone, about 8 to 10 minutes per side for rare or 10 to 15 minutes per side for medium to well done.
  • When the steak reaches desired level of doneness, place it on the medium-hot zone to finish inside. Let it rest on the barely warm side for 5 minutes.