Balsamic marinated sirloin steak

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Balsamic marinated sirloin steak

   Uncategorized   August 30, 2017  Comments Off on Balsamic marinated sirloin steak

Sirloin steak has less marbling and fat than the expensive cuts. It still packs beef flavor.

Last week, I made a flank steak marinated in a Balsamic vinegar dressing. The tangy flavor was amazing. I thought I would try it on a top sirloin steak since it was on sale.

Sirloin steak, also known as sirloin strip or top sirloin, is often ignored due to the popularity and marketing of more expensive cuts like rib eye, porterhouse, New York strip steak, filet, or T-bone.

The sirloin comes from the rear of the loin ahead of the rump. The more expensive cuts are toward the front of the loin, where the muscles are not worked as much and there is a higher fat content.

Sirloin steak is somewhat leaner and less tender than the more expensive cuts. While it is not as robust tasting as other cuts of steak there is enough marbling to provide flavor. If cooked and sliced properly, tenderness is no problem.

Sirloin steak takes well to grilling, broiling, roasting and pan frying, preferably using a cast iron pan.

It should be liberally seasoned with salt and pepper before cooking.

The grain is visible so cutting it against the grain is easy. It should be sliced thinner than the more expensive cuts. The preferred serving method is to shingle the steak, serving it sliced on the plate.

Marinated sirloin steak ready to cook.

Sirloin welcomes hearty seasoning or marinades. There are wine, soy sauce or Worcestershire based marinades. This Balsamic based marinade gives beef a tangy flavor. It is nothing more than a vinaigrette dressing.

Choose a sirloin steak that is 1 to 1½ inch thick.

Sliced sirloin steak is great for making steak salads. Steak salad lunch is a great use for left over steak. If the steak was marinated used a lighter flavored salad dressing. It is also an excellent cut of meat for tacos.

Sirloin does not require long marinading times. 3-6 hours should do it.

For the marinade:

1/2 cup balsamic vinegar
2 tablespoons Dijon, German style, stone ground,  or any good mustard.
2 garlic cloves, peeled and sliced or to taste
1 cup extra-virgin olive oil
1 teaspoon kosher salt
Freshly ground black pepper

1-1½ pound top sirloin steak

Pan fried and resting.


Mix all marinade ingredients until creamy.

Place the steak in a plastic zip bag or sealed container.

Add the marinade, seal, refrigerate for 3-6 hours.

With a paper towel, wipe off the marinade and pat the steak dry. Make sure to get as much of the garlic off as possible. It will burn and turn bitter.

Let the steak sit out for about 1/2 hour so it comes to room temperature.

Liberally season with salt and pepper.

Use your favorite method to cook to rare or medium rare.

Let the steak rest for 15-20 minutes.

Slice and serve.

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