Whiskey Balsamic Steak

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Listen, and listen close now friends. If you are a fan of the red meat – I’m talkin’ steak on the grill, cooked to a perfect medium rare – this recipe is for you. This is a killer steak marinade, and, please know that I don’t just throw that word around. This Whiskey Balsamic Steak is serious business.

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I saw references to a whiskey balsamic marinade floating around on Pinterest and it peaked my interest. But, just two ingredients? I wanted more. So, I added a little Dijon for body and a little brown sugar for sweetness and to add nice color to the grilled meat. I also added a little olive oil to prevent our lovely steak from sticking to the grill.

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I knew it was going to be good…I didn’t know it would be killer.

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The quality of the USDA Choice top sirloin from Costco is very good and I almost always have a few vacuum sealed packages in my freezer. Their USDA Prime is little more expensive but it is close to restaurant quality and very nice for a special occasion meal.  In an effort to avoid eating a humongous piece of steak, I cut my sirloin down into smaller, serving size pieces before marinating. Pop them into a gallon sized plastic storage bag and the five ingredient marinade. Refrigerate the steak for two to four hours max. This is a rock ’em sock ’em marinade that doesn’t need much time to do it’s work.

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Season the steak with a little fresh ground pepper while it’s on the grill.

It’s my opinion that steak should not be cooked beyond a nice, pink, medium but this is completely up to the consumer. It took about 8 to 10 minutes, per side, to reach the desired, delicious, doneness. You know those people who can press on a steak and tell when it’s perfectly cooked by the way it feels? Yeah, that’s not me. I like to use an instant read thermometer to take the guesswork out of it.

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Try to restrain yourself and allow the steak to rest for at least 5 minutes after it comes off the grill.  Some of the juices will escape as it rests but even more will be retained with just a little resting time.

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Even the leftovers, cold from the fridge, were delicious.

Kick off the summer grilling season with this easy, unbelievably tasty marinade.

Whiskey Balsamic Steak
Prep Time
Cook Time
Total Time
Sirloin is the perfect cut for this highly flavorful marinade that results in a juicy, perfectly grilled steak.
  • 2 pounds boneless sirloin steak
  • 1/4 cup bourbon whiskey
  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • Fresh ground pepper, to taste
  1. Cut sirloin into serving sized pieces and place in a gallon sized plastic storage bag.
  2. In a small bowl or measuring cup, whisk together the whiskey, balsamic vinegar, olive oil, Dijon, and brown sugar. Pour over the sirloin; seal the bag and turn it over a few times to distribute marinade. Refrigerate for at least 2 hours but no more than 4 hours.
  3. Grill over medium heat for 8 to 10 minutes per side for medium rare to medium, depending on thickness of steaks. Season steaks with fresh ground pepper, to taste, while on the grill. Remove from heat and allow to sit for 5 to 10 minutes before serving.
Use an instant read thermometer to ensure your steak has cooked to the desired level.
Nutrition Information
Serving size: 4 servings

Chicken Pesto Pasta Salad 158 (titled)Looking for the perfect side? This Chicken Pesto Pasta Salad is wonderful with this steak or any grilled meat.



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