Balsamic Vinegar Steak Marinade

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.


For 1 1/2 pounds Johnson Natural Beef Sirloin Tip Steak

Make the Marinade

  1. In a medium bowl, whisk together the balsamic vinegar, honey, olive oil, garlic, soy sauce, and ground pepper.
  2. Add the steak to the mixture and use a spoon to coat the meat evenly on all sides.
  3. Cover with plastic wrap and marinate for 4 to 24 hours  in the refrigerator.
  4. Let the steak sit in the marinade at room temperature for 30 minutes before cooking. Remove the steak from the marinade.

Grill the Steak

  1. Preheat grill to 450°F (232°C). Grease the cooking grates with oil to prevent sticking.
  2. 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.)
  3. Open the lid and flip the steak. Cover and grill the other side for 2-3 minutes.
  4. 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)
  5. 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

  1. Start/ignite the smoker according to the manufacturer's suggested guidelines
  2. Preheat to 225
  3. Insert a temperature probe and wrap the steak in grilling foil or wrap.
  4. Cook 45 minute to 1 hr depending on your preferred doneness


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