Description
Cherry-Balsamic Sirloin is a flavorful and juicy grilled sirloin steak topped with a tangy and sweet cherry-balsamic sauce. This American main course combines tender sirloin with a luscious sauce made from fresh or frozen cherries, balsamic vinegar, honey, Dijon mustard, garlic, thyme, and beef broth. Perfect for a special dinner or weekend meal, it offers a delightful balance of savory and fruity notes.
Ingredients
Scale
Steak
- 1 ½ pounds sirloin steak
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Cherry-Balsamic Sauce
- 1 cup fresh or frozen pitted cherries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- ¼ cup beef broth
Instructions
- Preheat the Grill or Skillet: Preheat a grill or cast-iron skillet over medium-high heat to ensure even cooking and a nice sear on the steak.
- Prepare the Steak: Rub the sirloin steak with olive oil and season generously on both sides with salt and freshly ground black pepper to enhance the flavor.
- Grill the Steak: Place the steak on the hot grill or skillet and cook for 4–5 minutes per side, depending on your desired doneness. This will create a flavorful crust while keeping the inside tender.
- Rest the Steak: Remove the steak from heat and let it rest for 5 minutes. Resting allows the juices to redistribute, ensuring a juicy and tender steak.
- Make the Cherry-Balsamic Sauce: While the steak rests, combine cherries, balsamic vinegar, honey, Dijon mustard, minced garlic, thyme, and beef broth in a small saucepan over medium heat. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens and the cherries are softened.
- Slice and Serve: Slice the rested steak against the grain to maximize tenderness. Drizzle the warm cherry-balsamic sauce over the slices and serve immediately.
Notes
- For an extra-rich sauce, stir in a tablespoon of butter into the cherry mixture at the end of cooking.
- This dish pairs beautifully with roasted potatoes or a fresh mixed green salad for a complete meal.
