Cubes of sirloin steak grilled to perfection and served with a drizzle of balsamic glaze.
- 1 lb. sirloin steak
- 1 cup balsamic vinegar
- 1 cup brown sugar
- 2 tbsp. olive oil
- fresh parsley, for garnish
- fresh ground pepper
- Sprinkle both sides of the steak with salt and pepper. Place on a plate and let the steak rest on the counter for 15 minutes.
- Heat a skillet with olive oil until it ripples. Pat the steak with a paper towel to remove any excess moisture and place in the skillet. Cook the steak for 2-3 minutes on each side or until it reaches an internal temperature of 130°F.
- Pull the steak from the skillet and let it rest on a plate covered with tin foil for 7 minutes.
- While the steak is resting, create the balsamic glaze. Heat balsamic vinegar and brown sugar in a small pot or saucepan over medium heat. Bring to a gentle boil, then reduce to medium low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about ½ cup. It should be thick enough to coat the back of a spoon.
- Cut the steak into bite size pieces, place a toothpick in each piece and arrange on a plate. Drizzle some of the glaze over the steak bites, place the rest in a cup for dipping and serve. Garnish with fresh parsley.