Balsamic Marinated Sirloin Steak

5 from 1 vote

Juicy, tender sirloin steak with so much flavour you won't believe it.

Prep Time15

Cook Time6

Marinating time1

Total Time1 21

Course: Main Course

Cuisine: American

Servings: servings

Calories: 368kcal

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.

Rare- 120 degrees; Med-Rare 130, Medium 140;

Med-Well 150 (not recommended); Well 160 (not recommended). The more cooked the less tender the steak.