Balsamic Whiskey Sirloin

If you have been looking for the perfect sirloin steak marinade, you can stop right here. Just think, balsamic + whiskey + grilled sirloin! The Balsamic Whiskey Sirloin steak is top notch and delicious.

In just under 30 minutes, this tender and juicy Balsamic Whiskey Sirloin is grilled and ready to eat. What could be better? 


 

The perfect steak to cook at home on the grill or on a camping trip. It is juicy, flavorful and just one roast feeds the whole family.

In just under 30 minutes, this tender and juicy Balsamic Whiskey Sirloin is grilled and ready to eat. Grilling steak was never so easy!

Under 5 ingredients and less than 30 minutes to get a tender, flavorful piece of beef on the grill? Yes, it is 100% percent possible. The best of balsamic steak marinade and whiskey marinade all in one! 

The first step is start with a good cut of beef. The sirloin steak is my choice for this recipe because it is already tender and juicy, but is also not too fatty and slices well for serving. You can also use a skirt steak, tri-tip or flank steak. Other cuts like a London broil are thicker and less expensive, but might require longer marinating time and be a bit chewy. 

What is the sirloin cut? The sirloin is cut from the same area as the T-Bone and Porterhouse. It is fairly tender without needing much marinating time or extra TLC, making it ideal for quick marinades, rubs and meals that don’t require much time. 

You can also use this recipe on single steak cuts like New York Strip steaks or even a rib eye. 

The whiskey infuses the sirloin with its strong and sweet flavor. The edges and the thinner parts of the steak will be packed with flavor while the thicker sections will be pure beef.

In just under 30 minutes, this tender and juicy Balsamic Whiskey Sirloin is grilled and ready to eat. What could be better? 

The beauty of this is recipe is the short marination time. If you leave it too long, the flavors of the whiskey and the balsamic vinegar will overpower the steak and actually start to make it more chewy instead of fork tender and juicy. 

During the marination, the acidity from both the whiskey and the balsamic vinegar work to tenderize the sirloin. Translation: succulent, juicy steak! 

Balsamic vinegar works similarly to brown sugar. When you throw is on a hot grill, those natural sugars will make beautiful grill marks regardless of if you are using a charcoal grill or gas. Don’t get me started on that debate… 

In just under 30 minutes, this tender and juicy Balsamic Whiskey Sirloin is grilled and ready to eat. What could be better? 

If you don’t have a grill, you can transform this grilled sirloin steak into a sirloin roast recipe. Follow the same instructions and cooking times only swap out the grill for the broiler.

Be sure to use the second rack from the top and be sure to keep the door cracked a touch so you can keep an eye on things. Also be sure to properly ventilate as to not set off your smoke detectors.

PRO TIP: Always slice beef against the grain. It shortens the fibers, making it even more succulent and easy to chew. 

If you enjoy your meat cooked rare, you may not cook the alcohol out of the whiskey. Best to cook this recipe medium rare to keep the whiskey flavor without the bite of the alcohol.

In just under 30 minutes, this tender and juicy Balsamic Whiskey Sirloin is grilled and ready to eat. What could be better? 

If you don’t want to risk it, simmer the whiskey in a small saucepan and fully cool before adding it to the marinade. You don’t want to cook your steak during the marinating process.

PRO TIP: Don’t use an expensive whiskey for this recipe. Use the cheap kind and leave the expensive aged stuff for sipping. I generally use Jack Daniels. Same with the balsamic vinegar, use a cheaper bread for marinades and balsamic glazes.

Balsamic Whiskey Sirloin can be served as the main entree, over salad like my Peach Salad, or even cubed in a stir fry or on top of a baked potato. It also makes excellent leftovers. 

Also, I doubt you’ll need a dipping sauce, but I do highly recommend my Homemade Steak Sauce, Mushroom Sauce for Steak or Whipped Horseradish Sauce. Or you can top with a delicious, dreamy compound butter.

In just under 30 minutes, this tender and juicy Balsamic Whiskey Sirloin is grilled and ready to eat. What could be better? 

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Tools for making beef on the grill:

9 x 13 Glass Baking Dish– an absolute essential for any kitchen! Use it for baking, marinating or storing. Get one with a lid, you’ll thank me later. You can also use airtight plastic bags. 

Grilling Tools- Duh. You’ll need some grilling tools to grill! 

In just under 30 minutes, this tender and juicy Balsamic Whiskey Sirloin is grilled and ready to eat. What could be better? 

Tips for perfectly grilled steaks, no matter the cut: 

ONE. Make sure your grill is clean! 

TWO. Remove your steaks from the refrigerator before cooking. If the center is too cold, it won’t cook or even heat by the time the exterior is seared.

It doesn’t need to be room temperature, but you want to “take the chill off”, as my husband would say. 

THREE. Searing develops flavor, however it doesn’t seal in the juices. Searing on high heat changes the chemical makeup of your beef and also the flavor.

A nice sear will caramelize flavors and proteins creating a multifaceted flavor for your beef. 

FOUR. For a nice sear and rare or medium rare steaks, use direct heat, but for anything more, sear it and then move to indirect heat. Staying on direct heat for too long will just mean you burnt the steak. 

FIVE. Let your beef rest. It is tempting to cut right into your nicely seared steak, but resist the urge and let them rest at least 5 minutes to make sure all those juices don’t just flow out the moment you cut in. 

SIX. Salt is your friend. Don’t be afraid to generously salt your steak. It draws out some of the surface moisture, making it easier to get a nice sear. Most will fall off during cooking. Using a finishing salt is also advised.

SEVEN. Check the temperture! Don’t be ashamed to check the temperature for perfectly cooked beef. 

Maldon is the most basic, but you can experiment with Pink Himalayan Sea Salt or Black Sea Salt. They not only add a distinct flavor, but also a nice crunch and they look pretty. 

In just under 30 minutes, this tender and juicy Balsamic Whiskey Sirloin is grilled and ready to eat. What could be better? 
In just under 30 minutes, this tender and juicy Balsamic Whiskey Sirloin is grilled and ready to eat. What could be better? 

Balsamic Whiskey Sirloin Recipe

4.84 from 6 votes
5 minutes and 5 ingredients for flavorful and tender sirloin steaks. Make them on the grill or in the oven.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 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

Instructions

  • 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. 
  • If you’ve tried this recipe, please come back to leave a comment and let us know how we did! 

Nutrition

Calories: 331 kcal, Carbohydrates: 5 g, Protein: 37 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 103 mg, Sodium: 104 mg, Potassium: 617 mg, Sugar: 4 g, Calcium: 56 mg, Iron: 3 mg
Author: Jessica Formicola
Calories: 331
Course: Main Course
Cuisine: American
Keyword: grilled steak, steak on the grill, whiskey
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!

Read More About Jessica

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Recipe Rating




Questions and Reviews

    1. 4-6 minutes on each side, but this also depends on how well you like your steak and how thick it is, it might need longer or less. Best to use a meat thermometer.

  1. 5 stars
    Hi there! I stumbled upon your blog from the Friends and Farms site when I was looking for a recipe to use my hunk of sirloin. 🙂 Thanks so much! It was delicious…I was happy to have these “simple” ingredients on hand. I look forward to following your blog from now on.

    1. Stefanie, I’m SO glad you enjoyed it and came back to share. Nothing warms my heart more than knowing people enjoyed my recipes. Please keep coming back!

  2. We plan on grilling steak out this evening. I will have to throw this at the grill master hubs and see if he will make it for me. Yum!

  3. With whiskey always in the cabinet, this is for sure the way I’ll fix our steaks for the grill, after the company leaves! Sounds super tasty!

  4. This sounds like a man’s steak! I will have to surprise him with it one night! He would love it!

  5. Drool! I want to rush out and fire up the grill right now! I love the idea of reviving an old recipe. It’s a great way for new followers to find some old favorites!

    1. Thanks! This is the first week, hopefully it will go well and others will enjoy it as much as you!

  6. I’m definitely a BIG fan of whiskey so I think it’s safe to say I would quite enjoy this particular recipe 🙂

    Thanks so much for sharing!

  7. Love the traditionals version 2.0 concept. I am not much of a steak girl- but this looks yummy!

  8. This is perfect timing for the long weekend bbq we have planned with the in-laws! I know my FIL will love this one.

  9. That sounds like a very tasty recipe! I love whiskey on grilled food. I also bet this would be great on grilled veggies, too.