Peppered Sirloin with Bacon Mushroom Sauce was our date-night dish when we wanted a big, beefy flavor that was quick and satisfying. We favor top sirloin for its deep beef taste and fast cook time. For this round we seasoned the steaks with coarse black pepper and a bold steak seasoning, then topped them with a robust bacon-mushroom gravy that pairs beautifully with mashed potatoes. This sauce also works well over meatloaf, pork chops, lamb, or any protein you want to elevate.
We set aside one night each week for date night. Sometimes we grill on our wood pellet smoker, and other times we cook indoors, but we always dine on our patio with a relaxed, rainforest-inspired setup — lights, candles, a patio heater and music. A glass of wine or a strawberry margarita, good food and a little dancing make the evening special.
Peppered Sirloin with Bacon Mushroom Sauce — A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: About 12 minutes per side at 400°F (205°C) depending on thickness
Grill: Pellet grill or any grill you prefer
Suggested Pellets: Mesquite or a blend you like
Bacon Mushroom Sauce
Prep Time: 5 minutes
Cook Time: 10 minutes (stovetop)
Ingredients — Bacon Mushroom Sauce
- ½ lb sliced brown mushrooms
- ½ lb peppered bacon, chopped
- 2 cups beef stock
- 2 tablespoons all-purpose flour
- 2 tablespoons dried minced garlic
- 2 teaspoons steak seasoning (or to taste)
Directions — Bacon Mushroom Sauce
In a medium saucepan, sauté the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside. Add the sliced mushrooms to the bacon drippings and cook until lightly browned, then combine them with the bacon. Whisk the flour into the remaining drippings to form a roux, then slowly whisk in the beef stock and minced garlic until the sauce reaches your desired thickness. Stir the mushrooms and bacon back into the sauce and season to taste with the steak seasoning. Keep warm until serving.
Cooking the Sirloin — Pellet Grill or Other Grill
Preheat the grill to 400°F (205°C). Season the top sirloin generously with coarse black pepper and your preferred steak seasoning. Place the steaks directly on hot grates and let them cook for about 12 minutes per side, giving them a quarter turn halfway through each side for attractive grill marks and even cooking. Adjust time for steak thickness and desired doneness.
Target internal temperatures: rare about 125°F (52°C) pulled and rested, medium-rare about 130–140°F (55–60°C) after resting, medium around 140°F (60°C) when pulled, and well-done at 160°F (72°C). The meat will continue to rise in temperature by roughly 5–10°F during resting. We use an instant-read thermometer to verify doneness.
Tip: Pellet flavors can be mixed and matched. When cooking at higher temperatures there will be less smoke flavor, so choose pellets based on the flavor profile you want. Recipes are guidelines — adjust seasonings, cook times and pellet blends to your taste.
About Our Recipes
We prepare recipes on our patio using a variety of grills, ovens and smokers. Our focus is on straightforward, flavorful techniques that work across pellet grills, gas, wood and charcoal. The most important factors are time and temperature—those determine texture and doneness. Treat recipes as a starting point and feel free to personalize them.
Live your passion and do what you love — Ken & Patti
