Rosemary Grilled Steak
Fresh rosemary brings fantastic oomph to this marinated porterhouse steak.
Leave it overnight to soak for the most flavour, then give it a quick
grill for a juicy, medium-rare steak.
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This STEAK. Grilled Rosemary and Balsamic Steak. It. Is. Heavenly.
There are no other words to describe it, so I’m just going to tell you what it is.
First it’s marinated in balsamic vinegar, red wine, garlic and rosemary.
Then grilled and then comes the best part. That marinade, that scrumptious wine, balsamic, garlic and rosemary marinade, gets another splash of red wine
and then it’s reduced down to a luscious sauce to spoon over the top.
I told you balsamic steak is heavenly.
INGREDIENTS:
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INSTRUCTIONS
In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight. When you're ready to cook, preheat your grill to medium-high heat. Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes. Remember the steak will continue to cook a bit while resting Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary. Remove from heat. After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve. |