Oven Roasted Sirloin Steak with Onion Sauce

oven roasted steak sliced on a platter.

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5 from 7 reviews

Sirloin steak perfectly roasted in the oven, topped with a delicious onion sauce.



For the marinade:

  • 2 tbsp soy sauce – low sodium
  • 3 tbsp ketchup
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 1 tbsp apple cider
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/8 tsp cinnamon
  • 2 sirloin steaks — about 2 1/2 lbs

For the onion sauce:

  • 1 tbsp olive oil
  • 2 onions, thinly sliced
  • 1/2 tsp salt
  • reserved marinade
  • 1/4 cup red wine
  • 1 tbsp butter
  • 1 tsp chili powder
  • pinch of sage – dried sage, or 1 leaf fresh sage, minced


  1. Make the marinade: in a small bowl, whisk together the ketchup and soy sauce. Stir in the cider vinegar, maple syrup, and apple cider. Add the garlic powder, paprika and cinnamon, then stir to combine with the liquid ingredients.
  2. Marinate the steak: pat dry the steaks, and place them in a large, sealable plastic bag. Pour the marinade into the bag with the steak, and seal the bag. Turn the bag back and forth several times to distribute the marinade and coat both steaks with it. Place the steak in the refrigerator to marinate for a total of 1 to 2 hours. Remove the steak to marinate at room temperature for the final 20 minutes before cooking.
  3. Preheat oven to 400 degrees at the time you take the steak out of the refrigerator.
  4. Start the onion sauce after turning on the oven. Heat the olive oil on medium low in a skillet. Add the onions and the salt. Cook the onions for 15 to 20 minutes, stirring infrequently to let the onions get a chance to brown. They should be starting to get nicely caramelized, indicated by the brownish color, after 15 minutes or so. Keep the onions on low heat until ready for the next step.
  5. Brown the steak: Coat a large, oven proof skillet with oil spray. Place on medium high heat. When the skillet is hot, remove the steak from the marinade bag, shaking excess marinade back into the bag. Reserve the excess marinade. Place the steaks on the skillet, and sear for 1 minute on one side, then turn to brown on the other side for another minute. After browning the steak, move the steak into the preheated oven.
  6. Roast the steak: Roast the steak in the preheated oven (and finish making the sauce while the steak roasts — see next step). Roasting time will vary based on your oven, thickness of the steak and how you like your steaks cooked. I would check the steak at about 8 minutes of roasting time, as sirloin cooks quickly. Our steaks were fairly thick, about 1 1/2 inches thick, and came out medium rare after 10 minutes. When done to your liking, remove the steaks from the oven. Transfer steaks to a platter to rest for a few minutes.
  7. Finish the sauce as the steak roasts: Pour the reserved marinade from the bag into the pan with the onions. Add the 1/4 cup red wine. Bring the heat up to high to bring the liquid to a boil, then reduce to simmer vigorously for at least 5 minutes. Stir in the butter and the chili powder, and cook until the butter has melted. Keep the sauce warm until ready to serve.
  8. Serve the steak: Slice the steak, plate, and serve topped with the onion sauce. Pass extra onion sauce at the table. Enjoy!


  • To determine if the skillet is hot enough to add the steak, you can simply put your hand over the skillet to see if it is giving off heat. Alternatively, you can add a few drops of water to the skillet. If the water sizzles when added, the pan is hot enough.
  • As mentioned in the instructions, the steak roasting time will vary based on the thickness of steak, your oven and your preferences. Sirloin is a quick cooking steak so take care not to overcook. The steak will cook a bit more as it rests. If checking with a meat thermometer, medium rare is 135 degrees, medium is 145 degrees.
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