It’s your lucky week, Tartlets. Since Old Country was such a fantastic book, I’ve decided that it deserves two book-inspired recipes.
Two Recipes. It’s like the new Five Stars of ratings.
First up is the main dish: Grilled Rosemary Balsamic Steaks. The recipe for the side dish you see in the photos is Simple Tomato, Corn, and Torn Basil Salad.
Why is Grilled Rosemary Balsamic Steaks the book-inspired recipe for Old Country?
This book-inspired recipe honors Old Country‘s main characters Harry and Sasha’s ability to live off their land. I wanted to utilize herbs and vegetables that Sasha might grow in her garden, and meat that Harry could have either hunted himself or picked up from a neighboring cattle ranch.
I wasn’t about to go out and shoot my own deer or anything, but my aim was to create a hearty, rustic meal similar to the ones Harry and Sasha enjoy beside a roaring fire in their rural Idaho cabin. Y’know, when they’re not getting the buhjeezus scared outta them.
The easiest marinade for grilled steaks
I don’t think you’ll find an easier marinade recipe than the one used with these Grilled Rosemary Balsamic Steaks.
Confession: I hate chopping fresh herbs. I find it really annoying because the herb leaves are so tiny that you’re basically chopping air, and you’re trying to weed out all the little pieces of stem that get in there, and ugh! Just, no.
So, guess what? We’re not chopping the rosemary or thyme for this recipe. We’re stripping them. Which sounds naughty but I think you’ll find it super nice. Anything is nice when you don’t have to haul out a chopping board or chef’s knife.
Just pluck the herb leaves from their stems and drop them into your marinade. Which, by the way, is made with a lot of condiments, like balsamic vinegar, that you probably already have in your pantry. You’re welcome.
Why I love these Grilled Rosemary Balsamic Steaks
It’s all about the flavor, baby. The marinade on these Grilled Rosemary Balsamic Steaks is insanely delicious. It’s a little sweet, a little tangy, and full of fresh, herby goodness. I’m not a huge red meat fan, but I’ll take one of these steaks any day.
The cut of meat I used for this recipe is strip steak. Strip steaks are a slightly tougher cut of meat (as compared to, say, a tenderloin), and I think the Rosemary Balsamic marinade tenderizes the beef really well.
Do you have to cook on the grill?
You don’t have to grill these steaks, but I really recommend doing that. Keep those summer BBQ vibes going into the early fall! Plus, you want that lick of the open flame to char the meat and caramelize the sugars in the marinade.
If you don’t want to grill the steaks, I would suggest putting them under the broiler. But you’re on your own for cooking directions then.
What to serve with Grilled Rosemary Balsamic Steaks
Obviously, I recommend serving Grilled Rosemary Balsamic Steaks with the Tomato, Corn, and Torn Basil Salad pictured here. The whole meal is fresh and bright and pretty healthy, all things considered. Other side dishes like Broiled Broccolini and Herbed Couscous would also work well. For dessert, I think Blackberry Cobbler pairs really well with the homespun feels of this meal, or maybe some Orange Rosemary Shortbread Cookies if you have an overflowing herb garden.
If you’re looking for a decadent meal that gives off more of a “luxury steakhouse” vibe, serve the steaks with creamy Mushroom Brie Mac and Cheese. Mushrooms taste so good with beef and, well, mac and cheese tastes good with anything. If you have room left in your stomach, top the meal off with sinfully rich Sticky Toffee Pudding.
Grilled Rosemary Balsamic Steaks
Ingredients
- 2 strip steaks (about 10z each)
- 1/4 cup extra-virgin olive oil
- 4 tsp stone ground Dijon mustard
- 1/4 cup balsamic vinegar
- 1/4 cup low-sodium soy sauce
- 1/4 cup Worcestershire sauce
- 3 long sprigs fresh rosemary
- 2 long sprigs fresh thyme
- 1 tsp onion powder
- 1/4 tsp ground black pepper
Instructions
PREP INSTRUCTIONS
- Whisk together the olive oil, mustard, balsamic vinegar, soy sauce, Worcestershire sauce, onion powder, and black pepper until combined.
- Pull rosemary leaves and thyme leaves off their stems and discard stems. Crush the leaves with your fingertips before adding them to the marinade. Give the marinade a quick whisk to distribute the herbs.
- Pat steaks dry and place them in a ziplock bag. Pour the marinade over the steaks, then seal the bag and flip it around a few times, using your hands to massage the marinade so it completely covers the steaks.
- Refrigerate and marinate the steaks inside the bag for 4-6 hours.
COOKING INSTRUCTIONS
- Heat your grill so it stays around 400-450F. (We used a gas grill to cook these steaks.)
- Remove steaks from the bag and place on the grill, directly over the flames. Discard leftover marinade.
- To get a good sear and a cook of medium-well, grill steaks for 6 minutes on one side, then flip and cook 4-6 minutes on the other. I recommend using a meat thermometer to get your steaks to your preferred level of doneness.
- Remove steaks from grill and let rest 5 minutes before slicing/serving. Serve warm with your choice of side dish.
Notes
