Grilled Balsamic Beef | Italian Barbecue | Food Wishes

If Italian barbecue restaurants were a thing, and I was a chef at a one, this amazing grilled balsamic beef would be one of my signature dishes. The aged balsamic-based marinade is perfectly balanced, and produces one of the most delicious versions of grilled beef you will ever taste. Enjoy!

For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/grilled-balsamic-beef-recipe-8651723

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[Music] hello this is Chef John from foodwishes.com with grilled balsamic beef that’s right I know Italian barbecue restaurants aren’t really a thing but if they were and I was a chef at one this would be one of my signature dishes and if you only use balsamic vinegar to make dressings with you really need to watch this right that might only be the second best use of this amazing vinegar and to get started let’s put together this very simple marinade which begins with the star of the show the best age balsamic vinegar we can find and you don’t have to break the bank for this but there is a huge difference between an age balsamic and the cheapest option at the grocery store so please find something nice and then to that we will add a splash of olive oil followed by a little bit of wieser sauce whereas they pronounce it in Italy Wisher sauce and then we are definitely also going to want a very generous amount of crush garlic followed by some freshly and thinly sliced green onions or just a little bit of regular diced onion but it’s spring and I have plenty of scallions in the garden and then we’ll season this up with some freshly ground black pepper some salt of course and then because it makes everything taste better a few shakes of cayenne and then we’ll finish up with a small but extremely important addition of Honey or right just a little bit for an extra Touch of sweetness and that’s also going to help us achieve a beautiful color on the finished grilled meat and once we have all that in there we’ll take it whisk and give this a quick mix before we toss in some fresh rosemary leaves and the reason we mix first before adding those is for the simple reason they get stuck in the Whisk which is super annoying and know they don’t have to be chopped just throw them in whole since this is going to marinate for a long time and those will get a chance to permeate everything beautifully and that’s it once our marinade has been rosem mared we can set it aside and we can move on to cutting up our beef which for me this time is going to be some top sirloin which I like because it gives us something that’s fairly tender but still relatively affordable and as usual if there’s any natural separation in the muscles we’ll go ahead and trim those pieces off first and then cut those last to match the size of the pieces we’re going to cut now and what we want to do here is check the thickness of this piece of meat and then cut strips across that are the same size as the meat is thick okay so if the meat’s an inch and a quarter thick we’ll cut these strips an inch and a quarter wide and of course it’s never going to work out perfectly but we’ll try to get as many uniform pieces as we can and that’s it we’ll simply turn those and slice across into some hopefully relatively uniform cubes and by the way just go ahead and do one at a time I mean sure it is faster if you can do two or three at once but by the time I had these lined up so I could make even Cuts I could have had the first one already done and as I always tell you the exact size doesn’t really matter but once you do decide on a size try to stick to that size and get them all as uniform as you can and if once we’re done there’s some smaller pieces we can put those together to make a bigger piece or if we have longer thinner pieces we can fold those up and that’s it once our beef is cut we’ll go ahead and transfer that into our marinade and we’ll take a spoon or spatula and give this a very very thorough mix okay take your time we want to make sure every chunk of that beef is evenly coated and once that has been thoroughly and thoughtfully mixed what we’ll do is press some plastic wrap on top or I guess you could transfer this into a plastic bag but I’m just going to do my in the bowl and then once covered we’ll let that marinate in the fridge overnight and of course feel free to give it a toss now and then although that’s not mandatory as long as all those pieces of beef are in the marinade oh and if you’re pressed for time you could get away with like 3 or 4 hours of marination but I do think 12 hours is better in fair warning when we pull that out the next day to skew it it’s going to be significantly darker which is exactly what we want since that means our balsamic marinade has achieved full penetration and that’s it we’ll simply impel this on some metal skares or some bamboo skewers if you prefer although if you use wood be sure to soak it since we’re going to cook this over very high heat and the last thing we need is our wood catching on fire and if you end up using 2 lounds of meat like I did I think that works out to be the perfect amount for four skares with about a half a pound going on each and as you might be able to see I like to put a couple paper towels down on the plate I’m going to transfer these on to just to help absorb some of that extra moist moisture right drier meat usually grills up better than wet meat and of course we’re not going to discard any of the leftover marinade since as you’ll see we’ll use that to base our beef as it grills and also after that we can boil all the rest and then strain it and use it as a sauce but first things first and before we worry about how we’re going to Plate this we need to grill a two Perfection over as I mentioned very very high heat okay we really do want to try to get a nice sear on the outside and if you place beef like this is soaked in a marinade on a heat that’s not high enough the meat will actually start steaming and boiling in its own juices which is not going to give us the texture or appearance we want so the hotter your coals the better and if you cut up your beef to a similar size I did over very high heat this is going to take about 10 minutes total but that is not necessarily the same thing as 5 minutes per side okay I’ll usually go about 3 or 4 minutes per side and then just start turning them randomly sort of rot parser style so they get a few more minutes on the other sides oh and once that first side is seared we can start basting this with the excess marinade if we want which we can use a brush for but if we’re cool and I like to think that we are we can tie up some Rosemary sprigs and use that as a brush which works beautifully and we get some extra fresh Rosemary flavor plus if people are watching it totally looks like we know what we’re doing which of course we do allegedly and of course charcoal grilling such as it is you might have some hot spots and want to move things around a little bit which is always something you should feel free to do right the people that say you shouldn’t move meat around too much on a grill don’t know what they’re missing right it’s fun to move the meat around on the grill so that’s exactly what we’ll do basing it with that marinade when we see fit and after about 10 minutes total mine was looking and feeling pretty good and you could use a thermometer and go to whatever your Target Temp is but for me when it Springs back to the touch you’re probably going to have something nice and pink and once we feel that has cooked to the perfect dness we will pull it off and we will head inside where everyone will be able to Feast their eyes on what is just an absolutely gorgeous plate of beef and then we should probably let this rest for about 5 minutes before we serve it up which I was not able to do since it just looked and smelled so good I just had to pull a piece off and go in for a bite and I’m so so glad I did since that was incredible all right just super flavorful and moist and totally tender enough and for me just a perfect balance between sweet and tangy but anyway after that little chef snack I went ahead and played it up on top of some King trumpet mushrooms I grilled beforehand and I went ahead and brushed over those accumulated juices since those are way too delicious not to use and by the way when I was paying at the store the cashier was actually making trumpet sounds and I couldn’t figure out why and then I realized it was the mushrooms and I just felt like I needed to share that very strange experience and then as far as plating goes I’m going to desure one of these and serve it next to those mushrooms maybe with a little bit of fresh lemon and besides drizzling this with a little bit of olive oil I did in fact bring that extra marinade up to a boil and then strained it and use that as a sauce which is pretty much something we can do anytime we have extra marinade and then I grabbed a forkin knife and continued to enjoy this incredible grilled beef and by the way this was so flavorful and so satisfying I was completely fine going low carb and just enjoying this with the mushrooms but of course if you want to go ahead and serve this with some kind of starchy side I would have absolutely no problem with that I mean you are after all the Sergio Leon but whether to serve this with rigatony or some other kind of macaroni hey what about some Western spaghetti or you know what would be really good some kind of Italian inspired potato salad oh yeah sign me up for that pairing but truth be told just with these grilled mushrooms this beef really was perfect and I could not have enjoyed this anymore unless maybe I had some of that Italian potato salad we were talking about but no matter what you serve alongside this is easy and incredible and I really do hope you give it a try soon so please follow the links below for the ingredient amounts a printable written recipe and much more info as usual and as always enjoy