Go Back

Juicy Grilled Balsamic Beef – Flavor-Packed & Easy to Make

Fire up the grill and treat yourself to this Grilled Balsamic Beef! Marinated in a rich blend of balsamic vinegar, garlic, and herbs, this tender beef is juicy, smoky, and bursting with flavor. Perfect for summer cookouts, family dinners, or a special weekend feast. A simple recipe with restaurant-quality taste!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 5 hours
Course Main Course
Cuisine American BBQ, Italian, Mediterranean
Servings 4
Calories 380 kcal

Equipment

  • Grill (gas, charcoal, or indoor grill pan)
  • Meat thermometer
  • Mixing bowl & whisk
  • Tongs
  • Brush (for basting)
  • Aluminum foil (for resting)

Ingredients
  

  • 2 lbs (900 g) beef (flank, sirloin, ribeye, or tenderloin)
  • ½ cup balsamic vinegar
  • 3 tbsp olive oil
  • 3–4 garlic cloves, minced
  • 1 tbsp honey or brown sugar (optional, for sweetness)
  • 1 tbsp Dijon mustard
  • 1 tsp dried Italian herbs (or 1 tbsp fresh rosemary/thyme)
  • 1 tsp salt (or to taste)
  • ½ tsp freshly ground black pepper
  • Optional garnish: fresh herbs, extra balsamic glaze, sea salt flakes

Instructions
 

  • Make the marinade
    In a mixing bowl, whisk together balsamic vinegar, olive oil, garlic, honey, Dijon mustard, herbs, salt, and pepper.
  • Marinate the beef
    Place beef in a resealable bag or shallow dish. Pour the marinade over, ensuring even coverage. Refrigerate for at least 1 hour, ideally 4–6 hours.
  • Prepare the grill
    Preheat grill to medium-high (≈400°F / 200°C). Lightly oil the grates.
  • Grill the beef
    Remove beef from marinade. Grill according to cut:
    Flank/sirloin: 4–6 minutes per side (medium-rare).
    Ribeye: 5–7 minutes per side.
    Tenderloin: 15–20 minutes total, turning occasionally.
    Use a thermometer for accuracy (130°F for medium-rare, 140°F for medium).
  • Rest & serve
    Remove beef from grill, tent with foil, and let rest 5–10 minutes. Slice thinly against the grain. Drizzle with reduced balsamic glaze or sprinkle with fresh herbs before serving.

Notes

  • Cut choice matters: Flank and sirloin are affordable and flavorful; ribeye is richer; tenderloin is lean yet buttery.
  • Make ahead: Marinate beef the night before for quick grilling the next day.
  • Indoor option: Cook on a cast-iron grill pan or broil in the oven.
  • Serving ideas: Pair with roasted vegetables, garlic mashed potatoes, couscous salad, or a fresh arugula side.
  • Leftovers: Use thin slices in wraps, sandwiches, or salads.
Keyword balsamic marinade, balsamic steak, Grilled balsamic beef, Italian BBQ, summer grilling