Balsamic-glazed Sirloin Steak
Balsamic-glazed Sirloin Steak
Marinating the meat for at least 4 hours, or better yet, overnight, then basting it with the marinade while cooking doubles the flavor and makes this tender, juicy steak special. If you don't have a grill pan, use a cast-iron or nonstick skillet or outside grill instead.
3 tablespoons balsamic vinegar
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 (3/4-pound) sirloin steak, 3/4 to 1 inch thick
Salt and freshly ground black pepper
In a resealable plastic bag, combine vinegar, 1 tablespoon oil, garlic and thyme. Add steak and seal, pressing out air. Shake bag so steak is coated with marinade. Refrigerate for 4 hours or overnight, turning steak every few hours.
Heat a grill pan or grill over medium-high heat. Brush steak lightly with remaining 1 teaspoon oil. Grill for 4 to 5 minutes per side for medium-rare, brushing with marinade as it cooks. Transfer to a cutting board and let rest for 5 minutes. Discard remaining marinade. Cut into thick slices and serve.
|
Linear Mode
