Whiskey Balsamic Steak
This 5 ingredient Whiskey Balsamic Steak marinade creates tender, juicy grilled steak with bold flavor!
Prep Time5 minutes mins
Cook Time20 minutes mins
Marinating Time2 hours hrs
Total Time2 hours hrs 25 minutes mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 254kcal
- 2 pounds boneless top sirloin steak
- ¼ cup bourbon whiskey
- ¼ cup balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- freshly ground black pepper to taste
Cut sirloin into serving sized pieces and place in a gallon sized plastic storage bag.
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.
Season the marinated steaks with pepper. Grill over MEDIUM heat for 7 to 8 minutes per side. Cook until steak reaches an internal temperature of 130 to 135 degrees F for medium-rare or 135 to 140 degrees F for medium. Time will vary depending on thickness of steaks.
Remove from heat and allow to sit for 5 to 10 minutes before serving.
- Rare (very red-pink): 125-130 degrees F
- Medium Rare (pink): 130-135 degrees F
- Medium (light pink): 135-140 degrees F
- Medium-Well: 140-150 degrees F
- Well-Done: 155 degrees F or above
Insert a meat thermometer at least a ½-inch deep in the thickest portion of the steak for an accurate measurement. Remember that the internal temperature will rise a bit after the steak is removed from the grill so it's best to shoot for the lower end of the range of the desired doneness.
Serving: 4ounces | Calories: 254kcal | Carbohydrates: 4g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 89mg | Sodium: 115mg | Potassium: 558mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 3mg