This is a fantastic marinade for steaks, particularly sirloin tip steaks which typically have less marbling than other steak cuts. For best results, let the steak(s) sit in the marinade for 1-2 days in the refrigerator, at the minimum 4 hours. For best results steaks can be grilled or smoked, though stovetop pans also work well.
Ingredients
For 1 1/2 pounds Johnson Natural Beef Sirloin Tip Steak
Make the Marinade
- In a medium bowl, whisk together the balsamic vinegar, honey, olive oil, garlic, soy sauce, and ground pepper.
- Add the steak to the mixture and use a spoon to coat the meat evenly on all sides.
- Cover with plastic wrap and marinate for 4 to 24 hours in the refrigerator.
- Let the steak sit in the marinade at room temperature for 30 minutes before cooking. Remove the steak from the marinade.
Grill the Steak
- Preheat grill to 450°F (232°C). Grease the cooking grates with oil to prevent sticking.
- Place the steak on the grill, cover and cook for 2-3 minutes with the lid closed. (Make sure the grates are hot enough before putting the steak on.)
- Open the lid and flip the steak. Cover and grill the other side for 2-3 minutes.
- Check doneness: Insert an instant meat thermometer into the thickest part of the steak. Remove the steak from the grill at 120°F (51°C) for rare, 125°F (52°C) for medium-rare, and 135°F (57°C) for medium. (The temperature will rise a few degrees while resting)
- Rest the Meat: Remove your steak to a cutting board and let it rest covered with aluminum foil for 5 minutes. This allows the juices to redistribute through the meat.
Smoke The Steak
- Start/ignite the smoker according to the manufacturer's suggested guidelines
- Preheat to 225
- Insert a temperature probe and wrap the steak in grilling foil or wrap.
- Cook 45 minute to 1 hr depending on your preferred doneness
Enjoy!