Servings and Ingredients
|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|
- 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.
- 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).
- 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.
- Season both sides of each steak with salt and pepper.
- 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.
- 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.
- 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.