Grilled Glazed Peppered Steak

Orange marmalade and balsamic vinegar create the wow flavour in grilled steaks. ...MORE + LESS -

1/2 cup (125 mL) orange marmalade

1/4 cup (50 mL) white balsamic vinegar

2 tsp (10 mL) coarsely ground pepper

1/2 tsp (2 mL) salt

4 boneless beef top sirloin steaks, about 3/4 inch (2 cm) thick (about 1 lb/500 g)

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1

Heat gas or charcoal grill. In 1-quart saucepan, mix marmalade and vinegar. Cook over low heat, stirring constantly, until marmalade is melted. Rub pepper and salt on both sides of each beef steak.
2

Place beef on grill rack over medium-high heat. Cover grill; cook 8 to 12 minutes, turning once or twice and brushing with marmalade glaze during last 2 minutes of grilling, until desired doneness.
3

Heat any remaining glaze to boiling. Boil and stir 1 minute. Serve glaze with beef.

Substitution: White wine vinegar can be used instead of the balsamic.
Success: Sweet glazes can burn quickly on the grill, so it's important to brush the steaks with the glaze during only the last few minutes of grilling.
Variation: To broil the steaks, broil on rack in broiler pan with tops of steaks 4 to 6 inches (10 to 15 cm) from heat for 8 to 12 minutes, turning once and brushing with the glaze during last 2 minutes of broiling.