Rosemary-Balsamic Steak


Rosemary-Balsamic Steak

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    Servings and Ingredients

    Serves 6
    1 c. balsamic vinegar
    ½ c. plus 2 tbsp extra-virgin olive oil, divided
    ¼ c. finely minced rosemary
    6 (5 to 6 oz each) top sirloin steaks
    2 tsp. kosher salt
    2 tsp. coarsely ground pepper
    Additional salt and pepper, to taste


    1. In a sturdy resealable plastic bag, combine vinegar with 1/2 cup olive oil and rosemary. If desired, puree in a blender or with a food processor.
    2. Score the surface of the steak by cutting 1/8-inch-deep cuts in a crosshatch pattern. Add the steak to the bag, seal and refrigerate overnight, turning the bag several times. Discard marinade or reserve for serving (see tip).
    3. Build a fire on one side of a charcoal grill or preheat a gas grill. One side of the grill should be hotter than the other.
    4. Season both sides of each steak with salt and pepper.
    5. Position steaks over the hotter side of the fire. Grill, uncovered, until well browned on one side, 2 to 3 minutes. Turn each steak over with tongs; grill until well browned on second side, 2 to 3 minutes longer. If steaks start to flame, pull them to a lower, cooler level or extinguish flames with a squirt bottle.
    6. Once steaks are well browned on both sides, move each one to cooler side of the grill; continue cooking to desired doneness, 5 to 6 more minutes for rare (120 degrees), 6 to 7 minutes for medium-rare on the rare side (125 degrees), 7 to 8 more minutes for medium-rare on the medium side (130 degrees), or 8 to 9 more minutes for medium (135 to 140 degrees). Let steaks rest 5 minutes, then serve immediately.
    7. Tip: If desired, boil the marinade with 1-1/2 teaspoons brown sugar and simmer for 5 to 6 minutes or until reduced. Drizzle over grilled steaks.