Balsamic Sirloin Steaks
Elevate your dinner table with these rich and flavorful Balsamic Sirloin Steaks, a perfect blend of tender meat and tangy-sweet marinade. This recipe features thick-cut sirloin steaks soaked in a mouthwatering mixture of balsamic vinegar, olive oil, honey, Dijon mustard, and fresh rosemary, creating deep, bold flavors. Quickly seared to perfection, then glazed with a reduced marinade sauce, these steaks are juicy, caramelized, and impeccably seasoned. Ready in just 25 minutes of active time, they're ideal for both weeknight meals and special occasions. Pair these beautifully marinated steaks with roasted vegetables or creamy mashed potatoes for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 large (about 1 inch thick, 6-8 oz each) sirloin steaks
- 0.25 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon butter
Instructions
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey, Dijon mustard, salt, pepper, and chopped rosemary to make the marinade.
Place the sirloin steaks in a resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they’re fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Heat a large skillet or grill pan over medium-high heat. Add the butter and let it melt completely.
Remove the steaks from the marinade, letting the excess drip off, and place them in the hot skillet. Cook for 3-5 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure internal temperature reaches 130°F (medium-rare) to 145°F (medium).
While the steaks cook, pour the remaining marinade into a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer and cook for 2-3 minutes until slightly thickened. Use this as a glaze or sauce for the steaks.
Once cooked, transfer the steaks to a plate and let them rest for 5 minutes to keep them juicy.
Serve the balsamic sirloin steaks hot, drizzled with the reduced marinade sauce. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 26.3 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1404 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
