A store-bought balsamic glaze jazzed up with a few key ingredients helps to make this delicious recipe come together in under 30 minutes. The pine scent of rosemary combined with the earthy flavor of thyme combines beautifully to make a tasty rub for the steak. Use extra rosemary sprigs for veggie kebabs. Simply remove the leaves and thread vegetables onto the thick, hard stems as you would skewers. Trim off any excess fat on the sirloin before grilling. This will also reduce the risk of flare-ups from the grill. Serve this with a side of balsamic rice.
1 lb uncooked lean trimmed sirloin beef
½ tsp table salt, or to taste
¼ tsp black pepper, or to taste
1 tbsp rosemary, fresh, finely chopped
1 tbsp fresh thyme, finely chopped
1 small garlic clove, minced
2 tsp olive oil
¼ cup store-bought balsamic glaze
2 tsp water
1½ tsp dijon mustard
¾ tsp Worcestershire sauce
Season steak with salt and pepper.
In a small bowl, combine rosemary, thyme, garlic, and oil. Rub herb mixture all over steak; set aside for 15 minutes or up to an hour.
Preheat grill to high.
Grill steak, flipping once, 5-7 minutes per side for medium-rare or longer to the desired degree of doneness. Place steak on a cutting board and tent loosely with foil; let rest 5-10 minutes.
Meanwhile, in a small bowl, whisk together balsamic glaze, water, mustard, and Worcestershire sauce.
Thinly slice steak against grain; serve drizzled with sauce.