I usually have this self-imposed policy on my grilled steak recipes that says to let the steak’s natural flavors be the focus. No marinating steak for me, I usually just add a little Kosher salt, some fresh ground pepper and then focus on technique. However, I also have this policy that says I will buy whatever steak is on sale and that’s rarely filet mignon or New York strips at my grocery store, so I guess that makes me cheap. So last week my lovely wife sends me to the store because she is really craving a steak. They were having a great sale on sirloins, so I thought this would be a good time to try a marinated steak recipe. I bought one of those big sirloins with some nice fat marbling (had a lot of fat), but it will also work for the trimmed sirloin steaks. The marinade is easy to whip up from stuff we usually have laying around the house and growing in the yard.
2 pounds of Sirloin steaks
4 tablespoons Paprika
5 tablespoons Balsamic vinegar
1/2 cups dark brown sugar
1/2 teaspoon (ish) black pepper
1/5 tablespoon Kosher salt
1/2 teaspoon Chipotle powder
5 cloves garlic, minced
1/4 cup fresh rosemary, finely chopped
- Mix all of the ingredients together in a small bowl.
- Place the sirloins in a shallow baking dish and pour in the marinade, turn the steaks a few times to coat.
- Place the steaks in the refrigerator and marinade for at least an hour.
- About 30 minutes before cooking, remove the marinating steaks from the refrigerator and place the dish on the counter to warm up. Remember, we always want to grill our steaks after they have been allowed to sit for about 30 minutes at room temperature. This helps them cook evenly.
- Light the grill on high for direct grilling.
- Once the grill is hot, use tongs to remove the steaks from the marinade and place on the hottest part of the grill.
- Grill for about 4 minutes (times will vary, based on how thick the steaks are and how well you like them cooked) and then rotate 90 degrees to produce the grilling marks that make us look like we know what we are doing.
- After an additional 3 minutes or so, flip the steaks over with your tongs.
- Rotate again after 4 minutes for the grill marks.
- After about 4 more minutes, check for doneness. We discussed this in our grilled steak post, but you never want to cut into a steak to test for doneness. With a little practice, you will be able to tell just by pushing on the steak. A rare steak is pretty mushy and it gets more and more firm as it cooks through.
- Remove the sirloins from the grill and place on a platter. Allow the steaks for rest for about 5 minutes to let the juices redistribute.
So yes, I am now a fan of marinating steak. This marinade is awesome on rib eyes as well, but I will probably still only use salt and pepper on my filets and New York strips. I don’t know though, this marinade was amazing and I might just have to submerge a few more cuts of steak, you know, for scientific purposes…but we’ll see what’s on sale next time.