Mustard Balsamic Beef

I've made this recipe before but last night, it was the best yet.  My husband was in heaven.  This is a man who moans when he's eating something he likes...makes for interesting dinner conversation.  This is a super simple and oh so yummy marinade for a top sirloin steak.  I love serving top sirloin to a crowd mainly because you can feed 4 people with one good top sirloin.  Beats buying 4 separate steak!  Once it's cooked, slice the steak and serve it on a platter and why not throw on some grilled veg and roasted potatoes for good measure.  Sometimes I do two different marinades to keep it interesting.  Top Sirloin is a fairly lean meat but it holds up well and benefits from marinating, something I would never do to a striploin or rib-eye.  I use Epicure Selections Sweet & Spicy Mustard which lends a sweet and savory flavor but you could use any dijon or grainy mustard you have on hand.  I also use herbs from my garden but if you don't want to buy a bunch of herbs you might only use once, omit them but they do really add another level of delicious tastiness (that's a technical term in my kitchen).  Don't substitute with dried, it won't be the same. If cooking for 6-8 people, use a 1/4 cup of each Mustard, Balsamic and Olive Oil and 2 cloves of garlic.

Mustard Balsamic Beef

Serves 2

2 Tbsp Mustard (Sweet & Spicy, Dijon or grainy)
2 Tbsp Balsamic Vinegar
1-2 Tbsp Olive Oil
1-2 cloves garlic minced
1 Tbsp each fresh Thyme and Rosemary, chopped
small handful parsley, chopped (optional)
good grinding of black pepper
salt to taste
1/2 lb top sirloin (1 to 1/2 inch thick)

Mix first 8 ingredients in a dish.  Pour over steak and let marinate at least 1 hour, or even better, up to 24 hours.  Place on a well heated grill and cook until medium rare to medium, 6-8 minutes.  If you have left over marinade, you can baste the steak within the first couple of minutes.  Once cooked, remove the steak and let it rest for at least 5 minutes.  Tent with foil to keep it warm.  Slice and serve.  A sprinkling of salt takes it over the edge.

Note:  Letting meat rest is so very important.  I quite often remove the meat about a minute before it's done to my liking and rest it under foil for 5-10 minutes.  It will continue to cook slightly due to the residual heat.  Think of it as the last 5 minutes to get the rest of the meal ready.