Photo of Grilled Sirloin Steak with Balsamic-Mustard Glaze by WW

Grilled Sirloin Steak with Balsamic-Mustard Glaze

Total Time
46 min
12 min
14 min
A store-bought balsamic glaze jazzed up with a few key ingredients helps to make this delicious recipe come together in under 30 minutes. The pine scent of rosemary combined with the earthy flavor of thyme combine beautiful to make a tasty rub for the steak. Use extra rosemary sprigs for veggie kebabs. Simply remove the leaves and thread vegetables onto the thick, hard stems like you would skewers. Trim off any excess fat on the sirloin before grilling. This will also reduce the risk of flare-ups from the grill. Serve this with a side of balsamic rice.


Uncooked lean trimmed sirloin beef

1 pound(s)

Table salt

½ tsp, or to taste

Black pepper

¼ tsp, or to taste


1 Tbsp, fresh, finely chopped

Fresh thyme

1 Tbsp, finely chopped


1 small clove(s), minced

Olive oil

2 tsp

Store-bought balsamic glaze

¼ cup(s)


2 tsp

Dijon mustard

1½ tsp

Worcestershire sauce

¾ tsp


  1. Season steak with salt and pepper.
  2. In a small bowl, combine rosemary, thyme, garlic and oil. Rub herb mixture all over steak; set aside for 15 minutes or up to an hour.
  3. Preheat grill to high.
  4. Grill steak, flipping once, 5-7 minutes per side for medium-rare or longer to desired degree of doneness. Place steak on a cutting board and tent loosely with foil; let rest 5-10 minutes.
  5. Meanwhile, in a small bowl, whisk together balsamic glaze, water, mustard and Worcestershire sauce.
  6. Thinly slice steak against grain; serve drizzled with sauce.
  7. Serving size: 3 oz steak and 2 Tbsp sauce