Balsamic Steak Marinade
A sweet and savory marinade of balsamic vinegar, soy sauce, garlic, rosemary, and brown sugar for grilled or pan seared steak.
Equipment
- Mixing bowl
- Resealable bag
- Instant read thermometer
- Grill or skillet
Ingredients
Main Ingredients
- ⅓ cup balsamic vinegar
- 2 tbsp low sodium soy sauce
- 3 tbsp olive oil
- 2 cloves garlic minced
- 2 fresh rosemary sprigs leaves stripped and minced
- ⅔ cup dark brown sugar packed
- ¼ tsp kosher salt
- ½ tsp black pepper
- ⅓ tsp red pepper flakes
- 12 oz steak sirloin or your preferred cut
Instructions
Cooking
- Mix. Whisk all the marinade ingredients until the sugar dissolves, then set aside one quarter of the marinade in a clean container.
- Marinate. Add the steak and the rest of the marinade to a bag and refrigerate for at least 2 hours or overnight.
- Rest the steak. Discard the used marinade and let the steak stand at room temperature for 30 minutes.
- Cook. Grill or pan sear the steak over high heat until the center reaches 145 degrees F, then rest it for 3 minutes.
- Serve. Slice against the grain and drizzle with the reserved marinade.
Notes
Substitutions: Use gluten free tamari for the soy sauce and light brown sugar for the dark brown sugar.
Tips: Never use marinade that touched raw steak as a sauce unless you boil it first.
Storage: Refrigerate cooked steak for up to 3 days or freeze for up to 2 months.
Nutrition is estimated for sirloin and counts about one third of the marinade.