Attention all carnivores – get ready to fire up the grill for these incredibly flavorful steaks! This super simple Balsamic Rosemary marinade is perfect for t-bones, porterhouse, rib-eye, strip steak, flank steak, sirloin and even filet! Paired with grilled mushrooms, these flavor-infused steaks will be a new summer favorite!
Pretty much anytime there isn’t snow on the ground, our outdoor gas grill is cooking up something tasty. Mostly during spring, summer and fall, we’ve got steaks on the grill at least a couple times a month! Everyone in our house LOVES a great, juicy beefsteak. To add a little variety, I like mixing up different marinades to add additional flavor to the grilled meat. My newest creation – the Balsamic Rosemary marinade was a HUGE hit this past weekend!
This past spring I added a couple of rosemary plants in my garden. I’ve now got rosemary nearly overgrown, so it was time to cut some sprigs and get to cooking with this delightfully fresh herb. I minced up a couple of tablespoons of the herb, and added it along with the balsamic vinegar, some olive oil, garlic, salt and pepper. Super simple, and a great way to infuse some wonderful flavor into the steaks.
I ended up marinating the steaks for about 4 hours, however, you can go as long as 24 hours, or as short as 30 minutes. The more time the steak has to absorb the marinade, the more flavorful and tender the steaks will become. This is the beauty of marinating – it’s a fantastic tenderizer for nearly any cut of meat, and grills up beautifully!
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. Adjust your grilling time accordingly for a rare, medium rare (less time per side), or medium-well, to well done (more time per side). Additionally, adjusting your grill temperature will make a difference in your sear. I tend to cook steaks of this thickness on medium-low heat on my gas grill.
These steaks were wonderfully tender, and flavorful. No steak sauce was necessary for these babies! The grilled mushrooms were a fantastic side. Simply brush with olive oil, add a bit of salt and pepper, skewer on to wood or metal skewers and grill right along side your steaks. Flip the mushrooms when you flip your steaks, and you’ll have smokey, delicious mushrooms every time!
Here’s the easy, delicious recipe for my Grilled Balsamic Rosemary Steaks:
- 1 1/2 lbs. lean cut steaks of your preference (skirt, flank, filet, sirloin, strip, rib-eye, or t-bone)
- 1/4 c. olive oil
- 1/4 c. balsamic vinegar
- 1/4 c. water
- 2 Tbsp. fresh rosemary, minced (about 2 medium sprigs)
- 2 cloves garlic, minced (about 2 tsp.)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 24 small-medium whole button or baby bella mushrooms
- 2 Tbsp. olive oil
- salt and pepper to taste
- 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.
- For the mushrooms. Slide the whole mushrooms on to wood* or metal skewers. Drizzle with olive oil and sprinkle with salt and pepper.
- 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.
*When using wooden skewers, soak the skewers in water for about 20 minutes before adding the mushrooms. This will help ensure the skewers don't burn.
I hope you enjoy these amazing flavors of summer!! ~Erin