Recipe for Top Sirloin Steak with Balsamic Glaze & Swiss Chard

Mornings and nights seem to be getting a little chillier. And cold weather always puts me in the mood for a delicious meat dish. Here’s a great steak recipe from our friends at Weber.

Top Sirloin Steak with Balsamic Glaze & Swiss Chard: Brought to you by Weber



  • 3/4 cup good-quality balsamic vinegar
  • 2-1/2–3 teaspoons light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • ————–
  • 2 top sirloin steaks, each about 1 pound and 3/4 to 1 inch thick
  • 2 bunches Swiss chard, about 1-1/2 pounds total
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large red onion, halved and thinly sliced
  • 4 large garlic cloves, minced
  • 3/4 cup dried currants
  • 3/4 cup kalamata olives, each cut in half
  • 1/2 cup pine nuts, toasted



  • 1. To make the glaze: In a small saucepan over high heat, bring the vinegar to a boil. Boil until reduced to 3 tablespoons, 3 to 4 minutes, stirring occasionally. Remove the saucepan from the heat and stir in 2-1/2 teaspoons of the brown sugar. Stir in the butter until melted. Season with a pinch of salt and pepper. (If a sweeter glaze is desired, stir in the remaining 1/2 teaspoon brown sugar.)
  • 2. Prepare the grill for direct cooking over high heat (450° to 550°F).
  • 3. Let the steaks stand at room temperature for 15 to 30 minutes before grilling.
  • 4. Remove and discard the thick center ribs from the chard. Cut the leaves in half lengthwise and then crosswise into 3/4- to 1-inch strips.
  • 5. In a large skillet over medium-high heat, warm 2 tablespoons of the oil. Add the onion and sauté until it begins to soften, 5 to 6 minutes. Add the garlic and cook for 30 seconds, stirring constantly. Stir in the chard by large handfuls and toss with tongs until wilted and almost tender but still bright green, 4 to 5 minutes. Stir in the currants and olives and sauté for 2 minutes more. Season with 1/4 teaspoon pepper and salt, if desired (the olives may provide enough salt). Stir in the pine nuts. Keep warm.
  • 6. Brush the cooking grates clean. Pat the steaks dry with paper towels. Brush the steaks on both sides with the remaining 2 tablespoons of oil. Season evenly with 3/4 teaspoon salt and 3/4 teaspoon pepper. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
  • 7. Cut the steaks across the grain into slices. Serve with the chard and the warm balsamic glaze (reheating it, if necessary) drizzled over the steak slices.


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