Grilled Herb Sirloin Steak with Balsamic Dijon Sauce is a quick high protein, low carb steak dinner with lean sirloin beef, fresh rosemary, thyme, garlic, olive oil, balsamic glaze, Dijon mustard, and Worcestershire sauce.
It has that steakhouse-style sauce vibe without turning dinner into a whole project.
This one is great when you want something that feels a little more put together but still stays doable on a weeknight.
The herbs keep the steak fresh and savory, while the balsamic Dijon sauce adds a tangy finish that works well with the beef.
You can serve it with roasted potatoes, grilled vegetables, rice, salad, or whatever side is already on your dinner plan.
A grill, cutting board, small bowls, and a whisk are the main tools used for this recipe. Measuring spoons and a measuring cup help keep the sauce balanced.
Why You’ll Love This Grilled Herb Sirloin Steak with Balsamic Dijon Sauce
Ready in Under 30 Minutes
This recipe has a 26-minute total time, so it works well for a quick dinner without much prep.
Made with Lean Sirloin
Sirloin gives you a hearty steak dinner with 25 grams of protein per serving.
Fresh Herbs Add Real Taste
Rosemary, thyme, and garlic give the steak a savory herb coating without needing a long marinade.
The Sauce Is Bold but Not Heavy
Balsamic glaze, Dijon mustard, water, and Worcestershire sauce make a tangy sauce that pairs well with sliced steak.
Works for Grilling Season
This is a solid choice for summer grilling recipes, backyard dinners, or a weeknight meal when you want steak without extra fuss.
Ingredient Substitutions
Sirloin Beef
Use flank steak, strip steak, or top round steak if that’s what you have. Cooking time may change based on thickness.
Fresh Rosemary
Use dried rosemary if needed. Start with 1 teaspoon because dried herbs taste stronger.
Fresh Thyme
Use 1 teaspoon dried thyme in place of fresh thyme.
Fresh Garlic
Use ¼ teaspoon garlic powder if you do not have fresh garlic.
Olive Oil
Use avocado oil or another neutral cooking oil.
Balsamic Glaze
Use balsamic vinegar mixed with a little honey if you do not have glaze. The sauce will be thinner.
Dijon Mustard
Use spicy brown mustard for a sharper taste.
Worcestershire Sauce
Use low-sodium soy sauce if Worcestershire sauce is not available.
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Grilled Herb Sirloin Steak with Balsamic Dijon Sauce
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 pound lean sirloin beef trimmed
- salt to taste
- ground black pepper to taste
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 clove garlic minced
- 2 teaspoon olive oil
- ¼ cup balsamic glaze
- 2 teaspoon water
- 1½ teaspoon dijon mustard
- ¾ teaspoon reduced sodium Worcestershire
Instructions
- Season the steak with salt and black pepper.
- In a small bowl, add the rosemary, thyme, garlic, and olive oil. Stir the herb mixture until combined.
- Rub the herb mixture over both sides of the steak. Let the steak rest for 15 minutes, or up to 1 hour.
- Preheat the grill to high heat. Place the steak on the grill.
- Grill the steak for 5 to 7 minutes. Turn the steak over. Grill the other side for 5 to 7 minutes for medium-rare, or longer if you want it cooked more.
- Place the steak on a cutting board. Place the steak on a cutting board. Let the steak rest for 5 to 10 minutes.
- In a small bowl, add the balsamic glaze, water, Dijon mustard, and Worcestershire sauce. Using a whisk, mix the sauce until smooth.
- Slice the steak thinly against the grain.
- Drizzle the sauce over the steak before serving.
Notes
Storing and Reheating
Store in Refrigerator – Place leftover steak and sauce in an airtight container. Refrigerate for up to 3 days. Store Sauce Separately – Keep the sauce in a separate small container if possible, so the steak keeps a better texture. Reheat on Stovetop – Place steak slices in a skillet over low heat. Warm just until heated through. Reheat in Microwave – Place steak on a microwave-safe plate. Heat in short 20-second intervals so it does not overcook.Nutrition
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