Tuesday, January 14, 2014

Balsamic-Glazed Sirloin Steak

This is pretty similar to how I usually make steak, but with a nice little change with adding the thyme.  It was really tasty and I didn't marinate it for very long.  I have these huge sirloin steaks from the butcher, so we ended up getting about 4 servings out of it.

Balsamic-Glazed Sirloin Steak
from the South Beach Diet

3 tbsp balsamic vinegar
1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp dried thyme
3/4 lbs sirloin steak, 3/4-1" thick
another 1 tbsp olive oil

Place all ingredients (except second tbsp olive oil) in a large, resealable bag and shake to combine.  Make sure all of the air is pressed out.  Refrigerate at least 4 hours or overnight.  Heat a grill pan over medium-high heat.  Brush steak lightly with remaining 1 tbsp oil.  Place steak on grill pan and cook 4-5 minutes per side for medium-rare steak, brushing with marinade as it cooks.  Transfer steak to a cutting board; let rest for 5 minutes.  Discard remaining marinate.  Cut steak into thick slices and serve warm.

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