Balsamic Steak Marinade
This super simple balsamic steak marinade is perfect for T-bones, porterhouse, rib-eye, strip steak, flank steak, sirloin and even filet. This balsamic vinegar steak marinade is a great way to infuse flavor to your steaks.
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.
Video
Notes
Internal Temperature for steak doneness:
- Rare: 120-125 degrees
- Medium Rare: 130-135 degrees
- Medium: 140-145 degrees
- Medium Well: 150-155 degrees
- Well Done: 160-165 degrees
Nutrition
Serving: 1gCalories: 580kcalCarbohydrates: 7gProtein: 38gFat: 45gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gCholesterol: 104mgSodium: 391mgPotassium: 872mgFiber: 1gSugar: 5gVitamin A: 56IUVitamin C: 3mgCalcium: 28mgIron: 4mg
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