Under 5 ingredients and less than 30 minutes to a tender piece of meat. Not a fan of whiskey? Then you might not want to try this recipe. Whiskey infuses the fibers of the sirloin and provides a pungent and sweet taste, especially closer to the edges and at thin places in the meat. A couple words of advice for this one. Do not over marinate the steak. The strong flavors of whiskey and balsamic vinegar will over power the meat and leave it over seasoned. If you enjoy your meat rare, as my husband and I do, you may not cook all of the alcohol out of the whiskey. The idea is to cook off the alcohol, but leave the flavor. A quick flip on the grill will not accomplish this goal. There are some that will say “genius! alcoholic steak!” and others who want an alternative.
The alternative is to place the whiskey in a small sauce pan and heat it to a simmer before marinating. Allow it to cool back to room temperature before adding or you could start to cook your meat right there in the airtight container. If you are serving children, don’t drink or are pregnant, I would recommend this technique no matter how you like your steak cooked.
- 1 1/2 pounds sirloin trimmed
- 1/2 cup whiskey I used Jim Beam
- 1/2 cup balsamic vinegar cheapest you can find
- Fine Sea Salt and Freshly Cracked Pepper to taste
In a large airtight plastic bag combine trimmed sirloin, whiskey and balsamic vinegar. Massage into the fibers of the meat. Place in the refrigerator for 1-2 hour(s).
Remove sirloin from the refrigerator and allow to come to room temperature for 30 minutes. Meanwhile, heat the grill.
Remove sirloin from the marinade and season with fine sea salt and freshly ground pepper to taste.
Preheat the grill to high heat. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side for medium rare. If you do not have a grill, you can follow the same instructions using the broiler of your oven on the second to top rack. Make sure to keep the door cracked and properly ventilate to not set off your smoke detectors.
Remove from heat and allow the meat rest for 5 minutes. Slice against the grain and serve. Enjoy your Balsamic Whiskey Sirloin!