Balsamic Sirloin Steaks Recipes

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BALSAMIC SIRLOIN STEAKS



Balsamic Sirloin Steaks image

I found this recipe in our local newspaper. It produces a wonderfully flavored tender grilled steak. Cook time includes marinading.

Provided by Chris from Kansas

Categories     Steak

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons chopped fresh basil
1 teaspoon Dijon mustard
2 cloves crushed garlic
1/2 teaspoon sugar
1 1/2 lbs boneless beef top sirloin steaks (1 inch thick)
salt and pepper

Steps:

  • In a resealable plastic bag, combine vinegar, oil, basil, mustard, garlic and sugar; mix well.
  • Add steak, turn to coat and marinate in refrigerator 15 minutes to 2 hours, turning occasionally.
  • When ready to cook, remove steak and discard marinade.
  • Grill steak 17 to 21 minutes for medium-rare to medium doneness, turning occasionally.
  • Season with salt and pepper, to taste.
  • Slice steak crosswise and serve.

BALSAMIC-GLAZED SIRLOIN STEAK



Balsamic-Glazed Sirloin Steak image

An easy Balsamic-Glazed Sirloin Steak recipe that can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 10

3/4 pound 1/2-inch-thick boneless sirloin steak
2 teaspoons sesame seeds
2 teaspoons vegetable oil
2 garlic cloves, minced
1/8 teaspoon dried hot red pepper flakes
3 tablespoons medium-dry Sherry
1 tablespoon soy sauce
2 teaspoons balsamic vinegar
1 teaspoon honey
1 tablespoon cold unsalted butter

Steps:

  • Pat steak dry and season lightly with salt and pepper. Spread 1 teaspoon sesame seeds evenly on one side of steak.
  • In a large heavy skillet heat oil over moderately high heat until it begins to smoke and add steak, sesame-seed-side down. Spread remaining teaspoon sesame seeds on top of steak. Cook steak 1 1/2 minutes on each side for medium-rare meat and transfer with a slotted spatula to a small platter. Keep steak warm.
  • Pour off almost all fat from skillet and add garlic and red pepper flakes. Cook garlic mixture over moderate heat, stirring, 10 seconds and add Sherry. Boil mixture until almost all liquid is evaporated and remove skillet from heat. Add soy sauce, vinegar, and honey and bring to a simmer, stirring. Add butter and stir over low heat until incorporated. Spoon glaze over steak.

SIRLOIN TIP STEAK WITH BALSAMIC MARINADE



Sirloin Tip Steak with Balsamic Marinade image

Sirloin Tip Steak is juicy and flavorful with a crunchy crust on the outside. A simple balsamic and honey marinade turns this lean cut into a tender and melt-in-your mouth delicious meal.

Provided by Cindy

Categories     dinner     Main Course

Number Of Ingredients 7

2 tablespoons balsamic vinegar
3 tablespoon honey
1/3 cup olive oil
2 cloves garlic (minced)
1/3 cup low sodium soy sauce
1/2 teaspoon freshly ground black pepper
1 1/2 pounds sirloin tip steak

Steps:

  • In a medium bowl, whisk together the balsamic vinegar, honey, olive oil, garlic, soy sauce, and ground pepper.
  • Add the steak to the mixture and use a spoon to coat the meat evenly on all sides.
  • Cover with plastic wrap and marinate for 4 hours and up to overnight in the refrigerator.
  • Let the steak sit in the marinade at room temperature for 30 minutes before cooking. Remove the steak from the marinade and wipe off excess liquid with paper towels. This is to help better searing.
  • Preheat grill to 450°F (232°C). Grease the cooking grates with oil to prevent sticking.
  • Place the steak on the grill, cover and cook for 2-3 minutes with the lid closed. (Make sure the grates are hot enough before putting the steak on.)
  • Open the lid and flip the steak. Cover and grill the other side for 2-3 minutes.
  • Check doneness: Insert an instant meat thermometer into the thickest part of the steak. Remove the steak from the grill at 120°F (51°C) for rare, 125°F (52°C) for medium-rare, and 135°F (57°C) for medium. (The temperature will rise a few degrees while resting)
  • Rest the Meat: Remove your steak to a cutting board and let it rest covered with aluminum foil for 5 minutes. This allows the juices to redistribute through the meat.
  • Cut against the grain: Slice thinly against the grain and serve with your favorite sauce.

Nutrition Facts : Calories 439 kcal, Carbohydrate 17 g, Protein 39 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 104 mg, Sodium 808 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

BALSAMIC-SEASONED STEAK



Balsamic-Seasoned Steak image

This simple recipe ensures a tender steak without a long marinating time. Steak sauce and balsamic vinegar are a great team, and you can't go wrong with melty Swiss on top.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1 beef top sirloin steak (3/4 inch thick and 1 pound)
1/4 teaspoon coarsely ground pepper
2 tablespoons balsamic vinegar
2 teaspoons steak sauce
2 ounces sliced reduced-fat Swiss cheese, cut into thin strips

Steps:

  • Preheat broiler. Place steak on a broiler pan; sprinkle with pepper. Broil 4 in. from heat 7 minutes. Meanwhile, mix vinegar and steak sauce., Turn steak; drizzle with 1 tablespoon vinegar mixture. Broil just until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes. , Remove steak to a cutting board; let stand 5 minutes. Cut steak into 1/4-in. slices; return to broiler pan, arranging slices close together. Drizzle slices with remaining vinegar mixture; top with cheese. Broil just until cheese is melted, 30-60 seconds.

Nutrition Facts : Calories 188 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

BALSAMIC STEAKS WITH PEPPERCORN WEDGES



Balsamic steaks with peppercorn wedges image

Freeze single portions of sirloin steak and chips so you have a home-cooked meal within minutes of getting home

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 12

2 tbsp balsamic vinegar
2 tsp concentrated liquid beef stock
3 garlic cloves , finely grated
1 tbsp wholegrain mustard
1 tbsp clear honey
2 tbsp olive oil , plus extra for brushing
6 sirloin steaks , about 5cm thick
salad or peas, to serve (optional)
1 ½kg medium potato , such as King Edward, cut into wedges
3 tbsp sunflower oil , plus extra for greasing
1 tbsp thyme leaf
2 tsp green peppercorn , crushed

Steps:

  • Mix together the vinegar, stock, garlic, mustard, honey and olive oil in a large shallow bowl, then grind in some black pepper, but no salt. Add the steaks and turn to coat. Leave to marinate in the fridge for 1 hr, or preferably overnight.
  • Heat oven to 200C/180C fan/gas 6. Toss the potatoes in a large bowl with the oil, thyme and peppercorns. Spread out on 2 greased baking sheets and bake for 10-15 mins until the potatoes are nearly cooked. Remove and leave to go cold.
  • Open-freeze the wedges until solid, then pack into a large rigid container in layers, interleaving with foil. Individually pack the steaks into freezer bags - make sure they lay completely flat when you put them in the freezer. Use within 1 month.
  • To serve, heat oven to 220C/200C fan/ gas 7, with a baking tray inside to warm up for the steaks. Put the wedges on another large baking tray, spread them apart and season. Bake for 20 mins until golden and crisp. Unwrap the steaks and brush both sides with oil. Press onto the hot tray and bake for 15-25 mins, turning after 10 mins and testing until hot, to give you medium-rare steak. Serve with the wedges and salad or peas, if you like.

Nutrition Facts : Calories 534 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium

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