Looking for an amazing way to enhance the flavor of your steaks? This super simple balsamic steak marinade includes fresh rosemary and infuses serious flavor to your grilled steaks. This balsamic steak marinade perfect for T-bones, porterhouse, rib-eye, strip steak, flank steak, sirloin and even filet. Paired with your favorite sides, this balsamic vinegar steak marinade will take your steak dinner to a whole new level.
Why this balsamic vinegar steak marinade works
With just 5 ingredients, this balsamic vinegar steak marinade infuses flavor and tenderizes steak to perfection. By including fresh minced rosemary, garlic and flavorful balsamic vinegar, this marinade creates a wonderful caramelized exterior while keeping the steak tender and juicy.
In this post I’ll show you what you need to create the marinade, how to marinate steak, how long to marinate and the best options for grilling.
What do I need to make a balsamic steak marinade?
For this easy steam marinade recipe, you’ll need just a few simple ingredients. Here’s a quick-reference grocery checklist:
- Balsamic vinegar – the balsamic vinegar is the acid in this marinade that creates the wonderful flavor and also acts as a tenderizer to the meat. Balsamic vinegar will bring a slightly sweet, caramelized flavor to the steaks when they are seared on the grill.
- Olive oil – all marinades need some type of oil. Feel free to use olive oil or avocado oil, as both have a high smoke point, which is ideal for grilling.
- Water – water will help the marinade coat the steaks.
- Fresh rosemary – fresh rosemary is a wonderfully fragrant herb that pairs well with steak. I recommend mincing the rosemary to increase the fragrance and let the herbs release more essence.
- Garlic – garlic is also another great pairing for steak, and will add some delicious flavor to the steaks.
- Salt – ideal for seasoning and flavor.
- Pepper – great for seasoning and flavor of the steaks.
For exact ingredient amounts and measurements, be sure to scroll down below to the recipe card for full instructions. Thanks!
How do I make a balsamic vinegar steak marinade?
To a small bowl or medium glass measuring cup (what I like to use for marinades) add in the olive oil, vinegar, water, minced rosemary, garlic, salt and pepper. Stir together well to combine.
Place steaks in a resealable plastic bag or shallow container. Pour the marinade mixture over the top of the steaks into the bag and seal. Refrigerate the marinated steaks.
How long do I marinate steaks?
The ideal time to marinate steaks is anywhere from 8-10 hours. However, you can go as long as 24 hours, or as short as 30 minutes. Marinade will work the best in infusing flavor and tenderizing the meat when it has several hours to permeate the protein.
I don’t recommend marinating the steaks for longer than 24 hours, as the acid in the vinegar will begin breaking down the proteins in the meat, thus giving the meat an undesirable texture.
What does balsamic vinegar do to steak?
Balsamic vinegar is an acid, which helps break down the tough fibers of the steak. The acidity will not only create a more tender steak, it will also infuse a complimentary tangy flavor.
Brushing steaks with reserved marinade:
I recommend setting aside about 1/4 cup of the marinade when you are initially mixing it together for brushing on the steaks as they cook. This is a great way to add extra flavor to the tops of the steaks as they cook. The balsamic vinegar, rosemary and garlic will continue to caramelize as the steaks cook.
Please note: I DO NOT recommend brushing steaks with marinade that came into contact with the raw meat. If you are going to brush the steaks with extra marinade, be sure to set marinade aside in a separate container for brushing later. This is good food safety practice in preventing food poisoning.
How long do I grill steaks?
For a medium sear on these steaks (I used Strip steaks that were about 1″ thick), I cooked them for approximately 5 minutes per side, with my grill maintaining a 400 degree temperature.
Adjust your grilling time accordingly for a rare, medium rare (less time per side), or medium-well, to well done (more time per side).
According to Ruth’s Chris Steakhouse, here are the internal temperatures of steaks for doneness:
- For Rare: 120-125 degrees
- Medium Rare: 130-135 degrees
- Medium: 140-145 degrees
- Medium Well: 150-155 degrees
- Well Done: 160-165 degrees
To measure the internal temperature of a steak, the best tool to use is an Instant Read digital meat thermometer. Here’s what I use:
Thermapen ONE Instant Read Digital Thermometer
This is my go-to tool for grilling and roasting! With a Thermapen there’s no guessing if or when the meat is done. The precise temperature will provide you with meat that is perfectly cooked, juicy and delicious EVERY time!
FAQ’s About Balsamic Steak Marinade
Yes, balsamic vinegar is a flavorful acid that is effective in tenderizing beef. The acidity helps break down the tough muscle fibers of the steak helping it become tender and flavorful.
The ideal time to marinate steaks is anywhere from 8-10 hours. However, you can go as long as 24 hours, or as short as 30 minutes. Marinade will work the best in infusing flavor and tenderizing the meat when it has several hours to permeate the protein.
This rosemary balsamic marinade is ideal for skirt, strip, sirloin steaks. You could also use it on ribeye, t-bone or even filets.
Yes, you could use this marinade for chicken and pork. I wouldn’t recommend using on fish or shrimp. You could also try our Brown Sugar Balsamic chicken marinade.
Yes, you can cook this marinated balsamic marinated steak on a grill pan indoors. Heat your grill pan on medium-high heat, and sear you steak on both sides to the doneness you prefer.
Yes, you can make this, or any other marinade, in advance before you add the meat. Mix the marinade ingredients and store in an airtight container at room temperature. You don’t need to refrigerate the marinade, as the oil will thicken. Once you’re ready to marinate the meat, add to your marinade container (zip lock bag or container) and pour the marinade over the steak, covering the steak completely.
Refrigerate any leftovers in an airtight container. Leftover steak will keep for up to 5 days refrigerated.
What do I serve with grilled steaks?
For many potatoes, vegetables and even salads are the ideal side dish to go with steaks. Here are some of our favorite side dish recipes that would pair perfectly with these steaks:
- Ruth’s Chris Sweet Potato Casserole
- Parmesan Mashed Potatoes
- Parmesan Ranch Steak Fries
- Garlic Herb Roasted Red Potatoes
- Slow Cooker Cheesy Hash Brown Casserole
- Sauteed Broccoli with Garlic
- Roasted Rainbow Carrots
- Roasted Butternut Squash Medley
- Air Fryer Baked Potatoes by A Pinch of Healthy
- What to Serve with Mashed Potatoes
Grilled steaks are a great summer entree. Here are some of our best summer salads to go with those steaks:
- Italian Tortellini Salad
- Zesty Italian Pasta Salad
- Bacon Ranch Pasta Salad
- Deviled Egg Potato Salad
- Classic Macaroni Salad
- Strawberry Cheesecake Fluff Salad
- Pistachio Fluff Recipe
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Video
Balsamic Rosemary Steak Marinade – 5 Ingredients
Equipment
- Gallon sized Zip-Lock Bags Ideal for marinating meats, like steak, chicken and pork.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Mini Whisk Fantastic for small batch recipes, this mini whisk is ideal for dressings, sauces and marinades.
Ingredients
- 1 1/2 lbs. steak skirt, flank, filet, sirloin, strip, rib-eye, or t-bone
Balsamic Steak Marinade:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 2 Tablespoons rosemary, fresh minced (about 2 medium sprigs)
- 2 cloves garlic minced (about 2 tsp.)
- 1/2 teaspoons salt
- 1/2 teaspoons pepper
Instructions
- Mix the marinade by combining the oil, vinegar, water, rosemary, garlic, salt and pepper. Add the steaks to a resealable plastic bag, and pour the marinade over the steaks. Seal the bag and move the steaks around slighly to ensure the marinade has coated the steaks on all sides. Refrigerate for at least 30 minutes and up to 24 hours.
- Preheat outdoor gas or charcoal grill. Reduce heat to medium-low, and the marinated steaks, and mushroom skewers. Discard any remaining marinade. Flip the steaks and mushrooms after approximately 6 minutes per side.
- Let steaks rest for about 5 minutes before serving.
Notes
- Rare: 120-125 degrees
- Medium Rare: 130-135 degrees
- Medium: 140-145 degrees
- Medium Well: 150-155 degrees
- Well Done: 160-165 degrees
Nutrition
I am going to try this marinade. We love balsamic but I haven’t used it on steaks..yet! Thanks for sharing. visiting from Monday Madness. Have a good day, Linda
I’m right there with you – If it’s not covered in ice, we’re cooking outside! These steaks look AMAZING!
I’m suddenly craving a steak. Thanks for linking this yumminess to the Creative K Kids’ Tasty Tuesday!
YUM! Combining three of my favorites; balsamic vinegar, steak and mushrooms. Sounds heavenly. Pinned.
I love using balsamic to season meats. It tastes so good. Thanks for sharing with us at Family Joy Blog Link Up Party this week.
Love this! We’re big grillers here too and I’m always looking for a great rub or marinade to put our steaks. This is a great one. Thanks for sharing this with us on #shinebloghop, Erin!
I wish I could just eat this right off the page!Thank you for sharing 🙂
My husband would love this – pinning to try! 🙂 Thank you for sharing this with us at the #HomeMattersParty
Erin, my mouth is just watering over this! It all looks amazing and your photos are drool worthy!!
Thanks for sharing with us at Throwback Thursday!
Mollie
This steak sounds delicious. I also love how you cooked it too perfection too. My mom would have loved the mushroom recipe.
Thank you for sharing this with us on the #HomeMattersParty.