Grilled Balsamic Marinated Sirloin

November 16, 2012

I’ve been so consumed with my writing class that cooking has gone way to the back of the backseat.

In short: I ain’t been doin’ it.

My husband has been incredibly understanding about this and the Minxes have been downright thrilled. Pizza, 8 days a week! Awesome!

The one exception to my kitchen sloth has been Sunday lunch with Mama and Daddy. Sunday lunch is a gift, and in this life, gifts deserve respect. I’ll bust my butt for Sunday lunch for as long as I’m blessed enough to have them.

Thank goodness for Sunday lunch, because otherwise, this poor blog would’ve been sans-recipe for the past six weeks. And I’m sorta supposed to post recipes.

Sunday lunch rocks, because it motivates me to push the envelope and make new things, and believe me, this girl has been needing motivation  a kick in the ass lately at mealtime.

This carniverous delight is worth the few extra steps, although truly, it’s not that hard to begin with. It’s evidence of the strength of my sloth that I’m even saying that it has “a few extra steps,” because it’s dead easy. And it packs a punch. This steak has gumption.

The next time you want to channel your inner caveman, make this. When you can knock out a dish in under an hour that tastes like you’ve spent all day in the kitchen, put it in your arsenal, and this is one of those recipes. I think Daddy-o even wagged his tail as he chewed.

Happy weekend, readers. I swear I’m going to catch up within the next few days (shit. Apology whore.)*


Grilled Balsamic Marinated Sirloin

serves 4

2 pounds sirloin steak, trimmed of fat

1/2 cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon Sriracha

1/2 teaspoon kosher salt

1 tablespoon very coarsely ground, freshly cracked pepper

2 tablespoons sugar

2 cloves garlic, minced

1 12-ounce jar roasted red peppers, drained and cut into strips

chopped fresh basil or parsley


Place steak in a zip-top plastic bag. Add olive oil, balsamic vinegar, salt, pepper, Sriracha and sugar. Seal bag, mix well, and marinate on the counter for about a half an hour.

Meanwhile, combine garlic and roasted red peppers. Drizzle with a little olive oil and set aside.

Pat steak dry. Pour marinade into a small saucepan.

Heat grill to medium high. Cook steak, with the lid closed as much as possible, about 10 minutes, flipping once. Remove from grill and tent with foil. Let rest for ten minutes.

While steak rests, bring the marinade to a boil and cook until reduced by half, about 5 minutes. Remove from heat.

Add parsley or basil to peppers; stir.

Slice steak thinly and arrange on a large platter. Brush with reduced marinade and top with pepper mixture.


*Is there a 12-step program for apologizing? But seriously, Miss M. came home with a lovely note from her school informing parents that there were several students in the first grade rocking some head lice.

If you know me at all, you know how high my head hit the fan upon reading this. My scalp also began itching like crazy.

Never mind that there are 3 first-grade classes and they didn’t inform us which class was rockin’ the head lice. Never mind that I’d given Miss M. a bath the night before and seen nothing amiss. My. Shit. Freaked.

Threat of bedbugs and head lice within a month’s time? Thank you, Universe, you sadistic jerk.

Upon inspection, we seem to be unafflicted. But of course, I had to boil every brush, comb, hat, and bed linen in the house. And dangit, my scalp still itches.


{ 24 comments… read them below or add one }

Arnebya November 16, 2012 at 8:11 am

What is it about hearing the word lice or bed bugs that gives us the heebie jeebies? I am sympathy scratching for you. This looks delicious even though I haven’t eaten red meat (well, not beef straight like this. I will eat the shit out of a whole bag of pepperoni or Ekrich sausage, both of which contain beef) since the late 90s. Maybe I need iron; this steak is calling to me.


Jane November 16, 2012 at 9:10 am

Absolutely mouthwatering! Although we’re trying to slow down on the meat eating in our house this recipe looks worth the splurge! Can’t wait to try it. (No apologies necessary when you provide a yummy red meat recipe! And may those nasty little buggers stay away!)


Jamie November 16, 2012 at 4:01 pm

I often forget your website is supposed to have recipes. That’s how good the writing is!!


suzicate November 16, 2012 at 5:55 pm

You. did. not. apologize. again….damn it, you’re one up on me now!
Sriracha, now I know this steak in bammin; can’t wait to try it!


TKW's Dad November 16, 2012 at 5:57 pm

Wouldn’t be bad for Thanksgiving, too:-).


Jennifer November 16, 2012 at 6:42 pm

This looks seriously yummy.


Rudri Bhatt Patel @ Being Rudri November 16, 2012 at 7:45 pm

Head lice in first grade? Familiar story. We got the same problem in my daughter’s class. We escaped, but I find myself itching my own head.


Mary Lee November 16, 2012 at 8:41 pm

Okay, the food looks delicious, but the apology is. . . as always. . . uniquely you. Nobody can feel guilt as well as you do.

I try, but I must bow to the master.

Can cats get lice? Better check.


TKW November 16, 2012 at 9:21 pm

Mary Lee,

Email and update me, pretty please? I promise I won’t give you virtual lice.


idiosyncratic eye November 17, 2012 at 4:28 am

8 days a week?! ;)


TKW November 17, 2012 at 9:53 am

Sorry, I’m kind of a Beatles nerd. :)


The Meaning of Me November 17, 2012 at 9:53 pm

Ugh…lice? I really try not to think about these school things. My baby sister came home with it once. How none of the rest of us got it is beyond me. Probably only because Mom was a clean fanatic and when we realized the little vermin had graced us with their presence, she went out of her mind bleaching, steaming, scrubbing, and otherwise de-bugging.

I think I shall try the steak marinade in order to remove the lice memories from my brain.


The Curious Cat November 18, 2012 at 11:11 am

Nice and simple and sounds very good! Thanks! xxx


leslie November 18, 2012 at 7:05 pm

Can I come over for Sunday Lunch ? ;)


TKW November 19, 2012 at 4:10 pm

Any time!


Tinne from Tantrums and Tomatoes November 19, 2012 at 5:58 am

Well at least you have an excuse… even it is head lice.
I remember when n°1 had lice, it was a very lovely time, full of cursing, scratching, much wine and whining from both child and mother…


Contemporary Troubadour November 19, 2012 at 11:05 am

Girl, I know what you mean about the immediate scalp itch. I found out that another person in my office got ringworm and the little patch of irritated dry skin on my hand practically started to glow pink as if to say, “Oh yeah, you know what I REALLY am now, doncha?”

Crossing my fingers that the lice steer clear of your house.


TKW November 19, 2012 at 4:10 pm


Glad to know I have a sister in paranoia. STILL itching.


Tiffany November 19, 2012 at 1:18 pm

This sounds delicious, A.W. (That’s your new nickname…for Apology Whore.) :P


TKW November 19, 2012 at 4:11 pm


I like it! It sure beats my jr. high nickname of “tits on a stick.”


Biz November 19, 2012 at 3:40 pm

Well, K.W., you had me at sriracha with this dish!!

And my sisters kids have come home THREE times with lice in the last several years – and my niece sleeps with like 30 stuffed animals and they all had to be washed!

Fingers crossed the critters don’t show up! :D


TKW November 19, 2012 at 4:12 pm


I feel like one of the witches in Macbeth. Boiling everything…


Naptimewriting November 19, 2012 at 11:26 pm

The best part of this post (which is, of course, endearing, funny, and creepy [eeeek bugs!]) is that your dad is in the comments asking to have this steak again for Thanksgiving.

That’s awesome.


Heather November 25, 2012 at 8:51 pm

We do dinner every Sunday evening with Jane’s parents and I love it. I bust ass every Sunday to make a good dinner AND dessert. I love that the boys get that time with them and that we are building memories and spending time with family. It’s worth every moment of time I spend. Love that you get that with your parents too.


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