Grilled Balsamic Beef

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This grilled balsamic beef would be one of my signature dishes if I were a chef at
a barbecue restaurant. The aged balsamic vinegar-based marinade is perfectly
balanced, and grilling over high heat creates a beautiful sear.

By John Mitzewich Published on May 24, 2024

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grilled beef cubes on skewers presented over grilled trumpet mushrooms on plate
Prep Time:
15 mins
Cook Time:
10 mins
Marinate Time:
8 hrs
Total Time:
8 hrs 25 mins
Servings:
4
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Ingredients
1/2 cup aged balsamic vinegar

1/4 cup olive oil

1 tablespoon Worcestershire sauce

6 garlic cloves, finely minced

1/2 cup sliced green onion

1 teaspoon freshly ground black pepper

2 teaspoons kosher salt

1/8 teaspoon cayenne pepper

2 teaspoons honey

1/4 cup fresh rosemary leaves

2 pounds beef top sirloin

4 skewers

Directions
Whisk balsamic vinegar, olive oil, Worcestershire sauce, garlic, green onion, salt,
black pepper, cayenne, and honey together in a bowl. Add rosemary and set aside.

Cut beef into cubes about 1 1/4- to 1 1/2- inch square and add to marinade; stir to
coat all cubes well. Wrap and refrigerate overnight, tossing occasionally if
possible.
Thread beef on 4 skewers, and pat dry with paper towels before grilling. Save any
excess marinade for basting.

Grill over high heat, basting occasionally with marinade, about 5 minutes per side
for medium, or until beef reaches desired doneness. Remove meat from grill and let
rest 5 minutes before serving.

Meanwhile, bring remaining marinade to a boil in a saucepan. Strain and use as a

sauce for serving.