Balsamic Grilled Sirloin

Balsamic Grilled Sirloin


1¾ to 2 pounds thick-cut boneless sirloin steak, trimmed
¼ cup balsamic vinegar
¼ cup Dierbergs olive oil
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon herbes de Provence
Salt and freshly ground black pepper pepper


Place steak in large reclosable plastic bag. In 1-cup glass measure, combine vinegar, olive oil, honey, garlic, and herbes. Pour over steak in bag; seal bag. Place bag on plate and marinate in refrigerator 30 minutes or up to overnight. Drain steak, discarding marinade. Season steak with salt and pepper. Place steak on oiled grid over medium-high heat. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to clean cutting board; let stand for 5 minutes. Slice across grain into ¼-inch thick slices.


To go with it, toss grape or cherry tomatoes with a little olive oil and prepared pesto sauce. Wrap in a foil packet. Purchase a loaf of Dierbergs ready-to-bake garlic bread from the Deli. Remove it from the foil bag, then grill it cut-side down alongside the steak and tomato packet. Sweetened berries and ice cream are the perfect finish.

Servings: 6
Serving Size: Per 3-ounce cooked portion

Per Serving
Calories: 209
Cholesterol: 48 mg
Fat: 9 g
Sodium: 46 mg
Carbohydrates: 1 g
Protein: 19 g
Fiber: 0 g Saturated Fat: 3 g