Broiled Sirloin Steak with Marinade

Easy broiled steaks take only minutes in the oven. A balsamic vinegar marinade provides just the right amount of sugar to obtain a gorgeous char, while giving the steak exceptional flavour. Steak dinners at home feel like such a treat, especially at the end of a long week. Adding a great marinade makes steaks even better, especially if you're using a leaner, less expensive cut like sirloin or top round. Balsamic vinegar has just enough sugar to help the steaks char beautifully under the broiler, and soy sauce and spices round out the flavours, making for super savoury bites.

Broiling is one of the simplest, most fuss-free ways to cook steaks. Since all of the heat and grease spatter is contained in the oven on a foil-lined baking sheet, there's hardly any cleanup involved. It's also a very fast way to get a good char on a steak while cooking it through - broiled steaks cook through in about 10 minutes.

2 Tbsp. balsamic vinegar
2 Tbsp. soy sauce
2 Tbsp. extra-virgin olive oil
1 tsp. sea salt
1 tsp. black pepper, freshly ground
1 tsp. ground coriander
1 tsp. garlic powder
½ tsp. smoked paprika
4 (6 oz) sirloin, ribeye, or strip steaks, about 1" thick (~1½ lbs)

Make the Marinade:
In a small bowl or jar, stir together the vinegar, soy sauce, olive oil, salt, pepper, coriander, garlic powder, and smoked paprika.

Marinate the Steaks:
Place the steaks in a gallon zip-top bag or a lidded container that just fits the steaks - you want them to get cozy with the marinade. Pour the marinade over the steaks, turning them to coat the steaks on all sides. Close the bag or container, pushing as much air out as possible.

Refrigerate and marinate the steaks for at least 2 hours, or up to 24 hours.

Heat your Broiler:
Preheat your oven broiler to 550°F (or as high as your broiler goes) with the oven rack in its highest position (about 4-6" from the broiler element), and line a baking sheet with aluminum foil.

Dry the Steaks:
Pat the steaks dry with paper towels and place them on the lined baking sheet. Patting the steaks dry is very important - you don't want a bunch of extra marinade on the steaks and the sheet pan, as it will just burn under the broiler.

Broil the Steaks:
Broil the steaks for 4 minutes on the first side, then use a pair of tongs to flip them and broil for 4 minutes more on the second side. Use a digital thermometer to test for doneness.

I aim for around 130°F in the center for medium-rare to medium steaks - they'll continue to cook a bit after you take them out of the oven. If the steaks are not yet done, flip and broil for an additional minute, and test again. (I usually end up broiling my steaks for 4-6 minutes per side, depending on their thickness.)

If the steaks are already charred after 4 minutes per side, but still undercooked in the middle, lower the oven rack a rung for the remainder of cooking, or even just turn the oven off and use the carryover heat to finish cooking the steaks for another minute or two.

A hand is holding a thermapen that reads "132" and inserted into an oven broiled steak on a baking sheet in the oven.

Rest and Serve:
Transfer the steaks to a cutting board. Let them rest for about 5-7 minutes. Then plate and serve with your favourite side.

Makes 4 servings.

How to Broil Steak in the Oven:
If you've never broiled steaks before, let me introduce you to this easy method: You'll preheat your oven broiler; line a baking sheet with aluminum foil; place the steaks on the baking sheet, and broil them for a few minutes per side. That's it.

How to Marinate Steak:
A flavourful marinade of balsamic vinegar, soy sauce, and spices will improve just about any cut of beef. This kind of marinade improves both the flavour and tenderness of leaner steaks, versus the more marbled (and usually more expensive) cuts.

When sirloin steak is on sale, I ask my butcher to cut it into six-ounce portions, and I freeze them individually. That way, I have generous single servings ready to go. Two days before I want to broil the steaks, I place them in the fridge to thaw. Then, one day ahead, when the steaks are thawed, I add the marinade.

Marinate your steaks whenever it's convenient, anywhere from 2-24 hours before you want to broil them. You can also add the marinade to the steaks and freeze them with the marinade. That way, when you're ready to eat, all you have to do is thaw and broil them.

The marinade won't seem like it makes a lot, but a little goes a long way. Just make sure it coats every side of the steaks, so they are well-seasoned all over.

How Long Should You Broil Steaks?
Using a digital thermometer is the best way to make sure your steaks are done to your liking. Insert it into the thickest part of each steak (they may get done at slightly different times if their thickness varies, or your oven broiler has hot spots). Aim for the low end of the temperature range for your preferred doneness. The temperature will rise a few degrees after the steak is out of the oven:

Medium-rare: 130°F to 135°F
Medium: 135°F to 145°F
Medium-well: 145°F to 155°F
Well-done: 155°F and up

Cook's Notes: If you like your steaks more rare in the middle, take them straight from the fridge to the broiler. If you prefer a well-done steak, let them sit on the counter for 30 minutes or so before broiling.

Swaps and Substitutions:

• To make this recipe gluten-free: Substitute tamari or coconut aminos for the soy sauce.
• Feel free to substitute spices in the spice blend too - cumin, sumac, or just extra black pepper can take the place of coriander. If you don't have smoked paprika on hand, a dash of liquid smoke works, too (or you can leave it out altogether).

What to Serve With Broiled Steak?
Side dishes really make the meal when you're serving steak. Simply prepared vegetables are an easy way to go. I usually roast some in large batches at some point during the week.

Simple Roasted Vegetables Sides:
Toss veggies in a little olive oil and salt, then roast them on a baking pan at 400°F for about 30 minutes.

If your balsamic vinegar is very aged and thick, replace the 2 Tbsp. balsamic vinegar with 1 Tbsp. balsamic and 1 Tbsp. red wine vinegar.

Nutritional Information:
Per Serving: Calories; 490 | Fat; 31g | Carbs; 3 g | Protein; 47 g