Ingredients

  • 1/4 cup Soy sauce 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
  • Salt and Pepper to taste shopping list
  • 2lbs (approx) of sirloin steak,-- I usually use a sirloin tip roast that i cut into steaks, or use Top sirloin steak. shopping list
  • *You can use a dark honey instead if desired, but because it's sweeter slightly reduce the amount. Or mix 2T brown sugar with 2T water as a replacement. Do not use Pancake syrup though! shopping list
  • **White wine, red wine or apple cider vinegar all work well! If you have an aged Balsamic though, you'll want to reduce the sweetness. So it's best to taste the marinade before adding it to the meat and adjust the balance of acidity to sugar ratio. shopping list

How to make it

  • Combine 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 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. 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. Cook to your liking! *Use the marinade to brush on the steaks if desired* I sear each side for 6 minutes, then move to indirect heat/oven and finish cooking to medium. (This 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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