Grilled balsamic steak

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5 min


3 to 5

Broiling steak is a fast way to infuse flavour. The intense heat caramelizes the honey in our easy stir-together glaze, and the balsamic vinegar adds zing. For this recipe, go directly to the butcher counter. Buy one large, thick top sirloin steak. After broiling, slice into thick strips and serve.


  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 2 tsp garlic powder
  • generous pinch of salt
  • generous pinch of ground black pepper
  • 500 to 700 g top sirloin steak , about 1 1/2-in. thick
  • vegetable oil


  • In a measuring cup or small bowl, whisk vinegar with honey, garlic powder, salt and pepper until evenly mixed. Place steak in a shallow bowl or pie plate. Pour vinegar mixture overtop. Turn steak to evenly coat. Let stand, uncovered, at room temperature about 30 minutes. Occasionally turn steak over.
  • When ready to broil, position oven rack 3 to 4 inches from broiler. Preheat broiler and lightly coat a broiler pan or rimmed baking sheet with oil. Or lightly oil grill and heat barbecue to medium-high. Place steak on broiler pan or grill.
  • Broil or grill 7 minutes. If broiling, turn steak, then brush top with marinade. Discard marinade. If barbecuing, brush steak with marinade, then turn over. Discard remaining marinade. Continue to cook until meat resists slightly when pressed, 5 to 8 more minutes, if steaks are 1-1/2 inches thick. Remove from pan to a cutting board. Let meat rest 5 minutes. Slice into strips, then sprinkle with more pinches of salt and pepper, if you like. Great with roasted cherry tomatoes and potatoes.

Nutrition (per serving)

  • Calories
  • 187,
  • Protein
  • 25.2 g,
  • Carbohydrates
  • 5.4 g,
  • Fat
  • 6.6 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 49 mg.

Next day: Slice leftover meat. Overlap on a crusty bun and top with slices of grilled onion, pepper and tomatoes. Or roll in a tortilla.