Grilled Beef Sirloin with Balsamic Herb Marinade, Vegetables and Two Sauces
This grilled beef sirloin roast is marinated overnight in a flavorful blend of balsamic vinegar, red wine, olive oil, parsley and basil stems, thyme, salt, and pepper. The marinade is wiped off before grilling, allowing the beef’s natural flavors to shine. After grilling, the roast rests for at least 30 minutes to retain its juiciness and tenderness. Served with classic Finnish new potatoes and two delicious sauces, a rich pan sauce made from the leftover marinade and beef broth, plus a fresh basil oil for an Italian-inspired touch. This meal is perfect for family gatherings or special occasions.
Ingredients
For the beef & marinade
- 1,4 kg about 3 lbs beef sirloin roast
- 3 tbsp balsamic vinegar
- 100 ml dry red wine
- 2 tbsp olive oil
- 2 tsp freshly ground black pepper
- 1 tsp salt
- a bunch of fresh parsley stems reserve leaves for serving
- a bunch of fresh basil stems reserve leaves for serving
The vegetables
- 300 g 10 oz green beans
- 6 ripe tomatoes halved
- Olive oil extra virgin
- salt and black pepper
For the mushroom-onion sauté
- 200 g 7 oz mushrooms, sliced
- 1 large onion thinly sliced
- 1 tbsp olive oil or butter
- 1 tbsp fresh parsley chopped
For the sauces
- Leftover marinade boiled and reduced
- 200 ml beef broth
Instructions
Marinate the beef
- In a bowl or zip-top bag, combine balsamic vinegar, red wine, olive oil, black pepper, salt, and chopped parsley and basil stems. Add the beef sirloin and coat well. Cover and refrigerate for 4 hours or preferably overnight.
- Bring to room temperature and prep
- Remove the roast from the marinade. Pat dry and let rest at room temperature for 30–60 minutes. Strain and reserve the marinade for the sauce.
Grill the sirloin
- Preheat the grill to medium-high. Sear the sirloin on all sides, then move to indirect heat and grill until the internal temperature reaches your desired doneness (130–135°F / 54–57°C for medium-rare). Rest under foil for at least 30 minutes before slicing.
Make the sauce
- Bring the reserved marinade to a boil in a saucepan. Add beef broth and simmer until slightly reduced. Strain through a sieve and adjust seasoning.
Prepare the sides
- Grill tomatoes: Drizzle with olive oil, season with salt and pepper, and grill cut-side down.
- Sauté mushrooms and onions: In a pan, cook with olive oil or butter, and chopped parsley until golden.
Serve
- Slice the grilled beef sirloin, green beans, grilled tomatoes, mushroom-onion sauté, and both sauces. Garnish with the reserved parsley and basil leaves.
Notes
Notes & Tips
- For the marinade, use only the parsley and basil stems; save the leaves to garnish when serving.
- Let the roast come to room temperature before grilling for even cooking.
- After grilling, allow the beef to rest at least 30 minutes before slicing to keep it juicy.
- Serve with boiled Finnish new potatoes as a side. See the recipe here.
- The pan sauce is made by simmering leftover marinade with beef broth and straining it for a smooth finish.
- Add a fresh and aromatic twist with homemade basil oil, a great second sauce that pairs beautifully with the beef, Check it out here.
- This dish pairs wonderfully with a good Chianti or your favorite red wine.