Grilled Rosemary Marinated Steaks
Succulent steaks marinated in a savory blend of soy sauce, balsamic vinegar, and fresh rosemary, perfect for grilling.
Ingredients
Marinade Ingredients
- 1/4 cup soy sauce Provides a savory depth to the marinade.
- 1/4 cup balsamic vinegar Adds a tangy sweetness to balance the flavors.
- 2 tablespoons olive oil Helps to lock in moisture and adds richness.
- 2 tablespoons fresh rosemary, chopped Offers aromatic notes that enhance the steak.
- 1 teaspoon oregano Imparts a Mediterranean touch to the marinade.
- 1 teaspoon salt Essential for enhancing flavor.
- 1/2 teaspoon black pepper Provides a mild heat and depth of flavor.
Main Ingredients
- 4 pieces thick-cut steaks (e.g., ribeye, flank) Select thick cuts for optimal grilling and juiciness.
Instructions
Preparation
- Mix the marinade: In a closed bag or bowl, mix together all ingredients except the steaks.
- Add the steaks: Once mixed well, add the steaks and turn to cover with marinade.
- Marinate the steaks: Place the bag in the fridge and marinate for 2-6 hours, turning a couple of times.
- Preheat the grill: Pre-heat BBQ, grill, or pan grill until hot.
- Remove from marinade: Take the steaks out of the bag and discard the marinade.
- Grill the steaks: Place the steaks on the hot grill, cooking until desired doneness, checking periodically.
- Let rest: Allow to rest for 5-10 minutes before slicing and serving.
Notes
For optimum flavor, marinate overnight and allow steaks to come to room temperature before grilling. Use a meat thermometer for desired doneness—135°F for medium-rare.