Description: This marinade, inspired by the culinary genius of Gordon Ramsay, transforms an ordinary steak into a flavorful and tender masterpiece. The combination of balsamic vinegar, soy sauce, brown sugar, and aromatic herbs creates a perfect balance of sweet, savory, and tangy notes, guaranteed to elevate your steak dinner to restaurant-quality. Prepare to be amazed by the depth of flavor this simple marinade unlocks!
Ingredients:
- 12 oz Steak (Ribeye, New York Strip, or Sirloin recommended)
- ⅓ cup Balsamic Vinegar
- 2 tablespoons Soy Sauce (Low-sodium preferred)
- 3 tablespoons Olive Oil (Extra Virgin)
- 2 cloves Garlic, minced
- 2 sprigs Rosemary, finely minced
- ⅔ cup Dark Brown Sugar, packed
- ½ teaspoon Kosher Salt (or to taste)
- ½ teaspoon Ground Black Pepper (freshly cracked preferred)
- ⅓ teaspoon Red Pepper Flakes (optional, for a touch of heat)
Preparation:
Step 1: Prepare the Aromatic Base: Begin by mincing the garlic cloves and rosemary sprigs as finely as possible. Mincing releases their essential oils, maximizing the flavor infusion into the steak. This step is crucial for achieving a well-balanced and aromatic marinade.
Step 2: Combine Liquid Ingredients: In a medium-sized bowl, whisk together the balsamic vinegar, soy sauce, and olive oil. The balsamic vinegar provides a tangy sweetness, the soy sauce adds umami depth, and the olive oil helps to emulsify the marinade and keep the steak moist during cooking.
Step 3: Infuse with Flavor: Add the minced garlic and rosemary to the liquid mixture. The garlic brings a pungent aroma, while the rosemary offers a piney, earthy counterpoint.
Step 4: Balance with Sweet and Savory: Incorporate the dark brown sugar, kosher salt, ground black pepper, and red pepper flakes (if using) into the bowl. The dark brown sugar adds a molasses-like sweetness that complements the balsamic vinegar, while the salt and pepper enhance the savory flavors of the steak. The red pepper flakes provide a subtle hint of heat, adding complexity to the marinade.
Step 5: Marinate the Steak: Pour the prepared marinade into a zip-lock bag or a shallow dish. Add the steak to the bag or dish, ensuring it is completely coated in the marinade. Gently massage the steak to ensure even distribution of the flavors. Seal the bag or cover the dish with plastic wrap.
Step 6: Refrigerate: Place the marinated steak in the refrigerator for at least 6 hours, or preferably overnight. This allows the marinade to penetrate the steak, tenderizing the meat and infusing it with its rich flavors. The longer the marinating time, the more flavorful and tender the steak will become.
Step 7: Remove and Pat Dry: Remove the steak from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This will help ensure even cooking. Remove the steak from the marinade and pat it dry with paper towels. This step is crucial for achieving a good sear on the steak. Excess moisture can inhibit browning and result in a steamed, rather than seared, steak.
Step 8: Cook: This steak can be cooked in a cast iron pan, on a grill, or broiled.
Why you will love this recipe:
This marinade is more than just a flavour enhancer; it’s a complete transformation for your steak. You will love this recipe because:
- Unparalleled Flavour: The combination of balsamic vinegar, soy sauce, dark brown sugar, and aromatic herbs creates a complex and irresistible flavour profile that is both sweet and savoury.
- Tenderizes Meat: The balsamic vinegar acts as a natural tenderizer, breaking down the muscle fibers of the steak and resulting in a more tender and juicy bite.
- Easy to Prepare: The marinade is incredibly easy to make with readily available ingredients, making it a perfect option for both weeknight dinners and special occasions.
- Versatile: This marinade works well with a variety of steak cuts, including ribeye, New York strip, and sirloin.
- Restaurant-Quality Results: Impress your family and friends with a steak that tastes like it came straight from a high-end restaurant.
COOKING Rating:
Easy
Serving Suggestions:
- Serve the steak with roasted vegetables, such as asparagus, broccoli, or Brussels sprouts.
- Pair it with a creamy mashed potato or a hearty baked potato.
- Complement the steak with a fresh salad, such as a Caesar salad or a mixed green salad.
- Serve with a side of crusty bread to soak up the delicious pan juices.
- Pair with a bold red wine, such as Cabernet Sauvignon or Merlot, for the ultimate dining experience.
Tips:
- For the best results, marinate the steak overnight.
- Use high-quality ingredients for the best flavor.
- Don’t overcrowd the pan when searing the steak. Cook in batches if necessary.
- Use a meat thermometer to ensure the steak is cooked to your desired doneness.
- Let the steak rest for 5-10 minutes after cooking before slicing to allow the juices to redistribute.
- If you don’t have fresh rosemary, you can substitute dried rosemary, but use half the amount.
- Adjust the amount of red pepper flakes to your liking for a spicier marinade.
Prep Time: 10 minutes Cook Time: 8-12 minutes (depending on desired doneness and cooking method) Total Time: 6 hours 18 minutes (includes marinating time)
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.)
- Calories: Approximately 450-550 per serving (depending on steak cut and size)
- Protein: 35-45 grams per serving
- Sodium: 500-700 mg per serving (depending on soy sauce used)
Conclusion:
This Gordon Ramsay Inspired Balsamic Steak Marinade is a game-changer. It transforms an ordinary steak into a flavorful, tender, and juicy delight that is sure to impress. With its easy preparation and readily available ingredients, this marinade is a perfect option for both weeknight dinners and special occasions. Give it a try and experience the magic for yourself!
Questions and Answers about this Recipe:
Q1: Can I use a different type of vinegar if I don’t have balsamic vinegar?
A: While balsamic vinegar is key to the signature flavour of this marinade, you can substitute it in a pinch. Red wine vinegar is the best alternative, providing a similar tanginess. However, you might want to add a touch more brown sugar to compensate for the lack of sweetness found in balsamic vinegar. Apple cider vinegar can also work, but it will have a slightly milder flavor. Avoid using white vinegar, as it can be too acidic and overpowering.
Q2: How long can I marinate the steak? Is there such thing as over-marinating?
A: Ideally, marinating the steak for at least 6 hours, or overnight, yields the best results. However, you can marinate it for up to 24 hours. After 24 hours, the acid in the balsamic vinegar can start to break down the proteins in the steak too much, resulting in a mushy texture. So, while longer marinating times enhance flavour, avoid going beyond 24 hours to maintain the steak’s texture.
Q3: Can I grill the steak instead of pan-frying it?
A: Absolutely! Grilling the steak is an excellent alternative to pan-frying. It adds a smoky char that complements the flavours of the marinade beautifully. Make sure your grill is preheated to medium-high heat. Grill the steak for 4-6 minutes per side for medium-rare, or longer depending on your desired doneness. Remember to let the steak rest for 5-10 minutes after grilling before slicing.
Q4: I’m watching my sodium intake. Is there a way to reduce the sodium in this recipe?
A: Yes, definitely! The easiest way to reduce the sodium content is to use low-sodium soy sauce. You can also adjust the amount of kosher salt used, or even omit it entirely, and rely on the soy sauce to provide the necessary saltiness. Another trick is to use fresh herbs generously, as they add flavour without adding sodium.
Q5: Can I use this marinade on other types of meat besides steak?
A: While this marinade is designed for steak, it can also be used on other cuts of meat, such as chicken or pork. However, keep in mind that the marinating time may need to be adjusted. Chicken and pork tend to absorb flavours more quickly than steak, so you may only need to marinate them for a few hours instead of overnight. Additionally, the strong flavours of the marinade may be more pronounced on milder meats like chicken, so you might want to reduce the amount of balsamic vinegar or soy sauce slightly.
