Sirloin Steak Marinade
From Cosmicmother 6 years ago
- 6-12 hrs to make
- Serves 4-6
My favorite marinade for any type of sirloin steak, strip loin, sirloin tip, top sirloin etc. The smoky maple syrup, rich saltiness from the soy and the deep dark flavor of the balsamic come together in a delectable garlic flavored marinade! Read more If I have fresh herbs like rosemary or thyme, I like to add a sprig to the marinade! See less
Ingredients
- 2lbs (approx) of sirloin steak,-- I usually use a sirloin tip roast that i cut into steaks, or use Top sirloin steak. (also great with Pork!) shopping list
- 1/4 cup Soya sauce or Tamari shopping list
- 1/4 cup 100% Pure Maple Syrup* shopping list
- 3 Tablespoons of Balsamic vinegar** shopping list
- 1 Tablespoon of a grainy Dijon or deli style Mustard shopping list
- Few dashes of Worchestershire sauce shopping list
- 4 cloves of Garlic shopping list
- Plenty of fresh ground Black Pepper, and pinch of salt-- to taste! shopping list
- *Honey can be subbed for Maple syrup, but because it's sweeter half the amount. Or mix 2T brown sugar with 2T water as a replacement. Do not use Pancake syrup though! shopping list
- ** I prefer this without aged balsamic, but if all you have is aged than I recommend a red or white wine vinegar instead. shopping list
- ~A fresh sprig of Rosemary or Thyme is a great addition to the marinade!! shopping list
How to make it
- Mix the soy sauce, maple syrup, balsamic vinegar, mustard and Worcestershire sauce. Smash the cloves of garlic, or roughly chop and add it to the marinade. Check for seasonings, I usually add just a pinch of salt and plenty of black pepper.
- Trim any excess fat off the steaks, and make light criss-cross marks into both sides of the steak with a sharp knife. (not too deep) Add the steaks to a large zip-loc bag and pour over the marinade. (if adding a sprig of rosemary or thyme, add it now, but don't use dried herbs!)
- Massage the marinade into the steaks, and seal tightly so no air is in the bag. Refrigerate for at least 6 hrs or overnight. (up to 48 hrs for tougher cuts of beef like round steak.) Turning the bag at least once a day.
- When ready to grill, remove the steaks from the marinade and pat dry with paper towel and let it get to room temp. Meanwhile, place the marinade in a small pot and bring to a boil and slightly reduce, approx. 5-10 minutes. *I like to brush the cooked marinade on the steaks while grilling, but you can skip this step if you like!
- Lightly oil the steaks and grill over medium high heat, or use a cast iron pan/griddle. (glaze the steaks with marinade if desired) and cook to your liking! I sear each side for 6 minutes, then move to indirect heat/oven and finish cooking to medium. (The cook time depends on the thickness of your steak and how well you like it)
- After removing from heat, cover with foil and let rest for 5-10 minutes. And enjoy!
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