Description: This Balsamic & Rosemary Marinated Steak recipe transforms an ordinary cut of steak into an extraordinary culinary experience. The vibrant marinade, infused with the sweetness of balsamic vinegar, the savory depth of soy sauce, the aromatic freshness of rosemary, and a touch of garlic and spice, guarantees a tender, juicy, and incredibly flavorful steak every time. This recipe is perfect for a special occasion or a simple weeknight dinner, bringing restaurant-quality flavors to your home kitchen.
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, minced (about 2 teaspoons)
- ⅔ cup Dark Brown Sugar, packed
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- ⅓ teaspoon Red Pepper Flakes (optional, for a touch of heat)
- 1 tablespoon Olive Oil (for cooking)
Preparation:
Step 1: Prepare the Marinade Base: In a medium-sized bowl, whisk together the balsamic vinegar, soy sauce, and olive oil until well combined. This forms the foundation of the marinade, providing the liquid base for the other flavors to meld together.
Step 2: Infuse with Aromatics: Mince the garlic cloves and rosemary sprigs. Ensure the garlic is finely minced to release its pungent aroma fully. Similarly, finely mince the rosemary to allow its earthy, piney fragrance to permeate the marinade.
Step 3: Build the Flavor Profile: Add the minced garlic, minced rosemary, dark brown sugar, kosher salt, ground black pepper, and red pepper flakes (if using) to the bowl containing the vinegar and soy sauce mixture. Whisk vigorously until the brown sugar is completely dissolved. This step is crucial for ensuring the sweetness is evenly distributed throughout the marinade and doesn’t clump.
Step 4: Marinate the Steak: Pour the marinade into a large zip-lock bag or a shallow dish. Place the steak inside the bag (or dish) and ensure it’s thoroughly coated with the marinade. If using a zip-lock bag, press out any excess air before sealing. If using a dish, flip the steak occasionally during marinating to ensure even flavor distribution.
Step 5: Refrigerate and Rest: Place the marinated steak in the refrigerator for at least 6 hours, or preferably overnight. The longer the steak marinates, the more flavorful and tender it will become. The marinade works to break down the muscle fibers, resulting in a more tender and juicy final product.
Step 6: Remove and Pat Dry: Remove the steak from the refrigerator approximately 30 minutes before cooking. Take the steak out of the marinade and pat it dry with paper towels. This step is crucial for achieving a good sear. Excess moisture on the surface of the steak will steam it rather than allowing it to brown properly. Discard the used marinade.
Step 7: Sear to Perfection: Heat a tablespoon of olive oil in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Once the oil is shimmering and almost smoking, carefully place the steak in the hot skillet.
Step 8: Cooking Time: Sear the steak for 3-5 minutes per side for medium-rare, 5-7 minutes per side for medium, or 7-9 minutes per side for medium-well, adjusting the cooking time based on the thickness of the steak and your desired level of doneness. Use a meat thermometer to ensure the steak reaches the correct internal temperature: 130-135°F for medium-rare, 135-145°F for medium, 145-155°F for medium-well.
Step 9: Rest Before Serving: Once the steak is cooked to your liking, remove it from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful cut.
Step 10: Slice and Serve: Slice the steak against the grain and serve immediately.
Why You Will Love This Recipe:
This recipe is a guaranteed crowd-pleaser for several reasons. First and foremost, the marinade is a symphony of flavors that perfectly complements the richness of the steak. The balsamic vinegar provides a subtle tanginess that cuts through the fat, while the soy sauce adds a savory umami depth. The rosemary lends a fragrant herbal note, and the garlic provides a pungent bite. The brown sugar balances the acidity and saltiness, creating a harmonious and well-rounded flavor profile. Beyond the flavor, the marinade also works wonders in tenderizing the steak, ensuring a melt-in-your-mouth texture. The combination of acid and salt in the marinade breaks down the muscle fibers, resulting in a more tender and juicy steak. Finally, this recipe is incredibly versatile and can be adapted to suit your personal preferences. You can adjust the amount of red pepper flakes to control the level of spice, or you can substitute different herbs for the rosemary. The possibilities are endless!
Cooking Rating:
Easy
Serving Suggestions:
- Classic Sides: Serve with mashed potatoes, roasted vegetables (asparagus, broccoli, Brussels sprouts), or a fresh green salad.
- Mediterranean Flair: Pair with quinoa salad, grilled halloumi cheese, and a drizzle of balsamic glaze.
- Elegant Presentation: Serve sliced steak over a bed of creamy polenta with a sprinkle of Parmesan cheese and fresh herbs.
- Steak Sandwich: Slice the steak thinly and use it to create a gourmet steak sandwich with caramelized onions, roasted peppers, and your favorite cheese.
- Tacos or Fajitas: Slice the steak into strips and use it as a flavorful filling for tacos or fajitas.
Tips:
- Choose the Right Cut: The best cuts of steak for this recipe are those that are well-marbled, such as ribeye, New York strip, or sirloin. These cuts have enough fat to keep them moist and flavorful during cooking.
- Don’t Over-Marinate: While marinating is essential for flavor and tenderness, it’s important not to over-marinate the steak. Marinating for too long can cause the steak to become mushy.
- Bring to Room Temperature: Before cooking, allow the steak to sit at room temperature for about 30 minutes. This will help it cook more evenly.
- Use a Hot Pan: A hot pan is essential for achieving a good sear. Make sure the oil is shimmering and almost smoking before adding the steak to the pan.
- Don’t Overcrowd the Pan: If you’re cooking multiple steaks, avoid overcrowding the pan. This will lower the temperature of the pan and prevent the steaks from searing properly. Cook the steaks in batches if necessary.
- Let it Rest: Resting the steak after cooking is crucial for allowing the juices to redistribute and preventing them from running out when you slice it.
Prep Time: 15 minutes Cook Time: 10-15 minutes Total Time: 6 hours 25 minutes (including marinating time)
Nutritional Information: (approximate, per serving)
- Calories: 550
- Protein: 45g
- Sodium: 700mg
Conclusion:
This Balsamic & Rosemary Marinated Steak recipe is a surefire way to impress your family and friends. The combination of tender, juicy steak and a flavorful, aromatic marinade is simply irresistible. Whether you’re a seasoned chef or a beginner cook, this recipe is easy to follow and guarantees delicious results every time. So, fire up the skillet, gather your ingredients, and get ready to embark on a culinary adventure that will tantalize your taste buds!
Questions and Answers:
- Q: Can I use a different type of vinegar if I don’t have balsamic?
- A: While balsamic vinegar is ideal for this recipe due to its sweetness and depth of flavor, you can substitute it with red wine vinegar or apple cider vinegar. However, keep in mind that these vinegars have a tangier flavor, so you may want to add a little extra brown sugar to balance the acidity.
- Q: Can I grill the steak instead of pan-searing it?
- A: Absolutely! Grilling the steak will impart a smoky flavor that complements the marinade beautifully. Preheat your grill to medium-high heat and grill the steak for the same amount of time as pan-searing, adjusting the cooking time based on the thickness of the steak and your desired level of doneness.
- Q: How long can I store leftover steak?
- A: Leftover cooked steak can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container to prevent it from drying out.
- Q: Can I freeze the marinated steak?
- A: Yes, you can freeze the marinated steak. Place the steak in a freezer-safe bag and press out any excess air before sealing. The steak can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before cooking.
- Q: I don’t have fresh rosemary. Can I use dried rosemary instead?
- A: Yes, you can use dried rosemary in place of fresh rosemary. Use about 1 teaspoon of dried rosemary for every 2 sprigs of fresh rosemary. Keep in mind that dried rosemary has a more concentrated flavor than fresh rosemary, so you may want to start with a smaller amount and add more to taste.
