Grilled Rosemary Balsamic Steaks
Flavorful strip steaks marinated in a simple blend of balsamic vinegar, fresh herbs, and pantry staple condiments, then grilled to perfection.
Servings 2 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
Grilled Rosemary Balsamic Steaks is an adapted version of this recipe.