Balsamic Marinated Sirloin Steak is the result of my quest to have a tender, tasty Sirloin steak off the grill.
That means there were several steps involved to tenderize a Top Sirloin, Cap On steak. It isn't difficult but it takes time and attention to detail.
First of all, you need to start a day ahead of when you plan to serve. Marinating is a key step. Four hours is the minimum to see any noticeable effect but overnight (24 hours) is best.
But I am getting ahead of myself. After researching How to Tenderize Sirloin Steak for the Grill, I ended up with the following steps:
Meat Mallet - pound steak with a meat mallet
Marinate: Allow for a minimum of 4 and up to 24 hours in a flavourful marinade.
Salt: Season steaks with coarse salt for one hour before cooking (not more or the meat will start to dry out).
Sear: Set your grill or broiler to high. You are aiming for between 400 and 500 degrees F. A temperature probe is your best bet since the thickness and temperature can vary. See the Recipe notes for the internal termperature based on your desired doneness. A 1 ½" steak can take anywhere from 3-6 minutes per side. The second side may take a bit less time.
Serve with Herb Butter: A dollop of butter is a great way to add richness to a steak that is not well marbled such as sirloin. And - it is a vehicle to add more flavour!
Balsamic Marinated Sirloin Steak
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Save Print Pin FacebookIngredients
- 4 Top Sirloin steaks try for 1 ½- 2" thick
- coarse salt for sprinkling
- olive oil for brushing
Marinade
- 1 cup Balsamic Vinegar
- ½ cup olive oil
- 4 Tbsps fresh rosemary chopped finely
- 2 tsps coarse salt
- 2 tsps coarse ground black pepper
Herb Butter
- 4 tsps butter room temperature
- 2 tsps Montreal Steak Spice or herbs of your choice
Instructions
Marinade
- Mix all marinade ingredients together and set aside.
Steak
- Place steak between layers of plastic wrap or in a zip lock bag. Use a meat mallet (or edge of rolling pin or large can) and firmly pound steak, randomly over the surface. Flip and repeat on the other side.
- Place steak in marinade and refrigerate for a minimum of 4 hours or up to 24 hours. Ensure marinade coats the steak on both sides.
- Remove steak from marinade one hour before planning to cook. Salt lightly with coarse sea salt and allow to sit one hour. Do not exceed one hour or the salt will start to dry the meat rather than tenderize it.
- Heat a grill to high heat. You are aiming ofr 400-500℉. Brush both sides of steak with olive oil and grill about 3 minutes per side. An instant read thermometer is recommended since thickness and grill temperature will vary the time required. Refer to Note 1 for chart of internal temperatures for desired doneness.
- Remove steak from the grill, top with a dab of herb butter, cover and allow to sit 5 minutes. Serve and cut against the grain.
ralph hetke
A keeper.