Balsamic Whiskey Sirloin Steak Marinade

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 marinade is top notch and delicious.

 

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.

Why This Balsamic Whiskey Sirloin Steak Marinade is the Best

A juicy steak that only requires four ingredients and is done in a jiffy- what’s not to love!

• Quick and easy – You can have this tender and juicy steak ready in just under 30 minutes (besides marinating time.) Grilled steak has never been so easy!
• Short ingredient list -You only need four, yes FOUR ingredients to make this juicy top sirloin steak.
• Minimal dishes – Because this steak marinates in a plastic bag and cooks on the grill, you’ll have next to no dishes to do at the end!

Cut of Meat

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. 

Ingredients

One of my favorite parts of this balsamic whiskey sirloin recipe is that the ingredient list is so short and simple.

• Sirloin – You’ll want to make sure this is trimmed. I like that a sirloin is lean, but you could also use a different cut of steak like a ribeye steak or filet mignon.
• Whiskey – I used Jim Beam, but you can also use whatever you have on hand. Jameson would be good for an Irish whiskey steak flavor.
• Balsamic vinegar – It’s not often you’ll hear me say this, but use the cheapest one you can find.
• Salt and pepper – I like to use fine sea salt and freshly cracked pepper. Just add them to taste. You can also use kosher salt.

How to Make Balsamic Whiskey Sirloin

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! 

1. Marinate meat. 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 a couple of hours.
2. Allow to come to room temperature. Remove sirloin from the refrigerator and allow to come to room temperature for thirty minutes. Meanwhile, heat the grill.
3. Season with salt and pepper. Remove sirloin from the marinade and season with fine sea salt and freshly ground pepper to taste.
4. Grill steak. Preheat the grill to high heat. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for a few minutes on each side for medium rare.
5. Or broil. 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.
6. Allow to rest before slicing. Remove from heat and allow the meat rest. Slice against the grain and serve. 

Variations

There are plenty of you ways you can make this balsamic whiskey sirloin recipe your own. Here are a few ideas.

• Fresh garlic is always best for a true garlic flavor. Using a pre minced bottled garlic will give you a subtle garlic flavor with a hint of sweetness. You can easily  substitute a teaspoon of garlic powder or even dried garlic from the spice cabinet too.
• Freshly ground pepper is the first pick, but don’t hesitate to use a pre-ground pepper or white pepper to get a more mild peppery flavor.
• HEAT! If you want a little heat on your meat, add 1 teaspoon of crushed red pepper flakes or aleppo pepper flakes
• Herbs– Dried or fresh herbs can complement these flavors perfectly. Rosemary, thyme and basil are my favorites. Even a dash of Italian seasoning can amp it up.
• Acidity – Instead of balsamic vinegar, you can use things like low-sodium soy sauce, worcestershire sauce, or even lime juice.

Tips for Perfectly Grilled Steaks

Grilling the perfect steak doesn’t have to be hard! Follow these steps for the perfect steak every time.

1. Clean grill. Make sure your grill is clean! 
2. 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. 
3. 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. 
4. Direct heat. 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. 
5. 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. 
6. 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. 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.
7. Check the temperature! Don’t be ashamed to check the temperature for perfectly cooked beef.  

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… 

How To Serve Balsamic Whiskey Sirloin

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.

Serve this steak with veggies like broccoli, green beans or corn on the cob. I also like to serve mine with red potatoes topped with herb butter.

Storage and Freezing

How to Store Leftover Balsamic Whiskey Sirloin

You can store any leftovers of this top sirloin steak recipe in an airtight container. It will stay in the refrigerator for up to five days.

Can I Freeze This Steak?

You can freeze cooked steak for up to six months if it’s in a freezer bag with excess air pushed out. Just keep in mind it will dry out over time.

More Easy Steak Recipes

There’s nothing I love quite more than a big juicy steak for dinner. Here are a few of our favorite steak recipes that we know you’ll love too.