Italian-inspired·Main
Grilled Balsamic Beef
Tender cubes of top sirloin are marinated in a rich, tangy blend of aged balsamic vinegar, garlic, and fresh rosemary before being seared over high heat for a perfect sweet-and-savory finish.
Prep
20m
Cook
10m
Total
750m
Serves
4
Method
- 01
In a large bowl, whisk together the aged balsamic vinegar, olive oil, Worcestershire sauce, crushed garlic, sliced green onions, black pepper, salt, cayenne, and honey until well combined. Stir in the whole rosemary leaves.
Watch · 0:28
- 02
Trim any natural muscle separation from the top sirloin. Cut the beef into uniform cubes, approximately 1.25 inches thick, to ensure even cooking.
Watch · 1:52
- 03
Transfer the beef cubes into the marinade. Toss thoroughly with a spoon or spatula to ensure every piece is evenly coated. Cover with plastic wrap and refrigerate for at least 3 to 4 hours, though 12 hours or overnight is preferred.
Watch · 3:00
- 04
Thread the marinated beef onto skewers (if using bamboo, ensure they have been soaked in water). Place the skewers on paper towels to blot any excess moisture from the surface of the meat before grilling.
Watch · 4:04
- 05
Preheat your grill to very high heat. Grill the skewers for about 10 minutes total, turning frequently to develop a dark, caramelized crust. During the final minutes of cooking, baste the meat with the leftover marinade using a brush or a bundle of rosemary sprigs.
Watch · 4:51
- 06
Remove the beef from the grill and let it rest for 5 minutes. Meanwhile, bring any remaining unused marinade to a boil in a small saucepan, strain it, and serve as a finishing sauce. Serve the beef as-is or with grilled mushrooms.
Watch · 7:25
From Chef John
“That might only be the second best use of this amazing vinegar.”
“The people that say you shouldn't move meat around too much on a grill don't know what they're missing.”
“If people are watching it totally looks like we know what we're doing which of course we do allegedly.”