BALSAMIC SIRLOIN STEAKS
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
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 ROASTED BEEF
Steps:
- Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
- Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
- Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
- Note: This recipe was doubled for this episode.
THE BEST EASY BALSAMIC STEAK MARINADE RECIPE
Make the BEST easy balsamic steak marinade recipe in minutes! Balsamic vinegar steak marinade is easy and flavorful. Try this 5-INGREDIENT sirloin steak marinade with oven steaks!
Provided by Maya Krampf
Categories Condiment
Time 5m
Number Of Ingredients 8
Steps:
- Whisk together all marinade ingredients in a small bowl.
- Pour the marinade into a gallon zip lock freezer bag. Add the steaks, seal the bag, and move them around to coat well.
- Marinate for at least 3 hours and no more than 8 hours. (More may result in mushy meat.)
- Cook sirloin steaks as desired on the grill, or cook steaks in the oven like this.
Nutrition Facts : Calories 450 kcal, Carbohydrate 5 g, Protein 49 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 138 mg, Sodium 1052 mg, Sugar 1 g, ServingSize 1 serving
DIJON SIRLOIN TIPS
I received this recipe years ago and have put it to excellent use ever since. This beef and mushroom dish is such a hit with our family it's become a tradition for birthdays and Christmas. - Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms until tender, about 3 minutes. Add garlic; cook 1 minute longer. Pour mushroom mixture and drippings over meat. Cover and bake at 325° for 1 hour or until beef is tender., In the same skillet, combine the broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine the mustard cornstarch and cream; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain juices from baking dish into broth mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add beef mixture. Serve with noodles. Garnish with parsley if desired.
Nutrition Facts :
SIRLOIN TIP STEAK WITH BALSAMIC MARINADE
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
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 DIJON SIRLOIN TIPS
Based on other sirloin tip recipes I've made in the past, here's how we've tweaked the recipe to our own liking. Delicious!
Provided by Julesong
Categories < 4 Hours
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F.
- In a large pan over medium high heat (I use my Le Creuset French oven), melt the butter and oil together. Add the cubed sirloin and brown, about 7-9 minutes. Remove meat to a covered baking dish and set aside, but do not wipe out the pan.
- Add the onion, garlic, and sliced mushrooms to the pan the meat was browned in and stir well. Sauté until onion becomes slightly translucent, about 3-4 minutes.
- Add the sautéed mixture over the meat (it's not necessary to stir them together with the meat) in the baking dish and cover. Bake in the preheated 300 degrees F oven for 90 minutes. Remove from oven and set aside.
- In another large pot or pan (again, a big Le Creuset works well), combine the broth, vinegars, and soy sauce and bring to a simmer.
- In a small bowl, combine the half and half, mustard, and cornstarch and whisk well. Gradually add the combination to the simmering mixture in the pot, stirring continuously, and simmer for 2-3 minutes until thickened nicely. (It's at this point that you should taste the sauce and decide whether or not you want more than 1 tablespoon of balsamic - I like it with both less and more balsamic -- it tastes different each way.).
- Pour the contents of the baking dish into the pot, stir well, raise temperature to high, and cook for another 2 minutes while stirring until sauce is thickened. Remove from heat and season to taste with salt and freshly ground pepper.
- Serve over hot cooked rice or egg noodles and enjoy!
Nutrition Facts : Calories 453.1, Fat 30.9, SaturatedFat 13.6, Cholesterol 133, Sodium 409.9, Carbohydrate 10.4, Fiber 1.2, Sugar 3.5, Protein 32.6
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