Recipe Background
Off-The-Vine Steak is elevated with grape relish, making it ideal for impressing without fuss.
The year I finally moved into my first solo apartment, I decided it was time to upgrade my cooking game. I wasn’t interested in another takeout night on the balcony, so I invited my younger brother over for a celebratory dinner. This Off-The-Vine Steak was born from my desire to impress without chaos. I always had a fondness for balsamic vinaigrette. Its tangy depth was my secret weapon, and it seemed like the perfect marinade for a juicy top sirloin. Sitting in the fridge, everyone can find a bottle or two, but it’s the quality of those ten-minute marinades and the perfectly grilled steak that makes it shine.
As I prepped the grape relish, I remembered a lazy afternoon picking grapes at a vineyard in my early twenties. Those seedless red gems are more than just a fruit; they lend a sweetness that pairs harmoniously with the bold punch of blue cheese. My brother watched in quiet amusement as I tossed them with chopped green onions. The colors mirrored the vibrant artwork on my new living room walls. An important tip: let the steak rest for those crucial five minutes before slicing. This way, each piece is a tender masterpiece, ready for its drizzle of vinaigrette and the crowning grape relish.
Grilling on the new apartment's terrace was a milestone in itself. Watching the flames kiss the seasoned steak, I felt that satisfying sizzle of new beginnings. As we sat down, laughter mingled with the scent of grilled goodness. We shared stories and dreams while savoring each bite. That evening wasn’t just about the food but the joy of creating memories over a simple yet sophisticated dish.
Ingredients
- 1 (1-pound 3/4-inch-thick) beef top sirloin steak
- 3/4 cup bottled reduced-fat balsamic vinaigrette divided
- 2 1/2 cups seedless red grapes halved
- 4 green onions chopped
- 1/2 cup blue cheese crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
Directions
- In a shallow dish, add the steak and 1/2 cup of the vinaigrette and turn to coat.
- Let the steak stand for 10 minutes.
- In a small bowl, add the grapes, the green onions, and the blue cheese crumbles and toss to combine. Set the grape relish aside.
- Preheat the grill to medium heat.
- Drain the beef and discard the vinaigrette marinade.
- Season the steak with the salt and the pepper.
- Add the steak to the hot grill and cook, covered, until the steak reaches your preferred doneness, about 4-5 minutes per side for medium-rare doneness at 135 degrees F, about 5-6 minutes per side for medium doneness at 145 degrees F, and 6-7 minutes per side for medium-well doneness at 155 degrees F.
- Let the steak rest for 5 minutes.
- Slice the steak against the grain into thin slices.
- Drizzle the steak slices with the the remaining vinaigrette and serve with the reserved grape relish.
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