Sirloin With Balsamic Vinegar Recipe
Ingredients
| Sirloin steak | 3 Pound | |
| Olive oil | 2 Tablespoon | |
| Salt | To Taste | |
| Marinade | ||
| 1 cup dry Italian red wine 250 mL | ||
| Extra virgin olive oil | 3 Tablespoon | |
| 3 tbsp balsamic or red wine vinegar 50 mL | ||
| Lemon juice | 2 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| 1 tsp each dried rosemary and thyme 5 mL | ||
| Pepper | 1 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
Directions
MARINADE: In large shallow dish, combine wine, oil, vinegar, lemon juice, mustard, garlic, rosemary, thyme, pepper and oregano.
Pat steak dry and add to dish, turning to coat.
Cover and marinate for 1 to 2 hours in refrigerator.
Remove steak and pat dry; pour marinade into saucepan and set aside.
Brush steak with oil.
Broil or grill about 5 inches (12 cm) from heat for 7 to 10 minutes per side for rare or until desired doneness.
Let rest for 5 minutes before carving diagonally across the grain into thin slices.
Meanwhile, bring marinade to boil; boil, uncovered, for 8 minutes or until thickened and reduced to about 1/2 cup (125 mL).
Taste and season with salt if necessary.
Serve a little sauce with each portion of meat.
Pat steak dry and add to dish, turning to coat.
Cover and marinate for 1 to 2 hours in refrigerator.
Remove steak and pat dry; pour marinade into saucepan and set aside.
Brush steak with oil.
Broil or grill about 5 inches (12 cm) from heat for 7 to 10 minutes per side for rare or until desired doneness.
Let rest for 5 minutes before carving diagonally across the grain into thin slices.
Meanwhile, bring marinade to boil; boil, uncovered, for 8 minutes or until thickened and reduced to about 1/2 cup (125 mL).
Taste and season with salt if necessary.
Serve a little sauce with each portion of meat.
Chef
