Tested till perfect Balsamic Sirloin Medallions
Balsamic Sirloin Medallions with Grilled Green Onions and Micro-Grilled Fries
Photography by Yvonne Duivenvoorden

Balsamic Sirloin Medallions

Sirloin steaks and medallions are tender cuts that you can grill right away. However, they are even more tender and flavourful if you marinate them for eight to 24 hours.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspfinely chopped fresh oregano
  • 2 tbsp 2tbspbalsamic vinegar
  • 2 tbsp 2tbspextra-virgin olive oil
  • 6 6cloves garlic, smashed
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 4 4top sirloin grilling medalliontop sirloin grilling medallions or beef grilling medallions, about 4 oz (125 g) each
To change the number of servings, enter the number, then press "calculate". or reset


In shallow glass dish, whisk together oregano, vinegar, oil, garlic, salt and pepper; add medallions, turning to coat. Cover and refrigerate, turning once, for 30 minutes. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)

Reserving marinade, place medallions on greased grill over medium-high heat; brush generously with marinade. Close lid and grill until desired doneness, about 4 minutes per side for medium-rare. Transfer to small warmed platter; tent with foil and let stand for 5 minutes before serving.

Nutritional Information Per serving: about

cal 236 pro 26g total fat 13g sat. fat 3g
carb 4g fibre 0 chol 63mg sodium 193mg

% RDI:

calcium 2 iron 21 vit C 2 folate 4
All rights reserved. TVA Group Inc. 2015