The Easiest Grilled Steak Marinade
There’s just something about sitting down to a rustic, hearty meal that highlights a slab of perfectly cooked steak. And while most of us can’t begin to afford the beef from the ancient breed of Tuscan cattle, called the Chianina (a breed of cattle known for its incredibly flavorful meat). It’s easy to prepare locally sourced cuts of steak in the Tuscan way with this easy-to-make steak marinade. So as the saying goes, When in Rome…
About the Dish...
Everything about this marinade and dish highlights Tuscan cooking, from its overall simplicity to its use of quality ingredients and the steak’s marinating to highlight the meat’s flavor. Finally, the steak is seasoned just with salt and pepper before grilling – nothing too extravagant here.
We’re using a moderately thick ribeye steak cut that’s locally sourced, but you could also use New York Strip, Porterhouse, or T-bone steaks, which can be found at your local grocery store or market.
#Rustic #Dinner #Florentine-Style #Steak - Make this #GlutenFree #Recipe #CookingGfreeDeliciously @GfreeDelicious
The beauty of this recipe is in the marinade.
This Florentine Balsamic and Rosemary Marinade is the perfect savory compliment for your next steak dinner. Made with fresh rosemary, balsamic vinegar, a little lemon zest, and the best extra virgin olive oil you can afford, the lightness of this marinade brings out the natural flavor of a juicy steak.
Make this Florentine Marinade with Simple Quality Ingredients:
1/4 cup extra virgin Olive Oil
2 tablespoons Balsamic Vinegar
2 tablespoons fresh Rosemary, chopped
1 tablespoon Lemon Zest
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How to Make Florentine Balsamic and Rosemary Grilled Steak
Combine
the olive oil, balsamic, rosemary, and lemon zest in a heavy plastic zipper bag. Zip the bag closed and shake to combine. Open the bag to add the steak, re-seal, and refrigerate for 5-8 hours (or overnight), turning the bag several times.
About 20 minutes before grilling,
remove the steak from the refrigerator and let it sit in the bag to warm to room temperature. Meanwhile, preheat the grill to high heat.
To cook,
remove the steak from the marinade and season with salt and pepper on both sides. Place the steaks on the grill over moderately high heat until golden brown and slightly charred, 3 to 5 minutes per side for medium-rare (divide the time accordingly when using the flip and turn method to achieve perfect grill marks). For a medium-rare steak, the internal temperature should register about 5-degrees less than your desired doneness temperature or 130° using an instant-read thermometer. [1] Don’t worry; the meat will continue to cook rising to the perfect doneness when tented in the next step.Transfer
the steak to a rimmed cutting board or plate, tent loosely with foil, and let rest 5-7 minutes before serving.To serve,
slice the steak across the grain to divide or plate the entire generous portion.
Before you go...
If you like simple yet super tasty steak recipes you may also want to give our Chocolate & Coffee Rubbed New York Strip Steak with Bourbon Parmesan Cream Sauce a try. It’s a fancy steak dinner that you’ll have on a plate in 15-20 minutes. But then you shouldn’t just take our word for it 😉. Because we know you’ll want to try it for yourself!
Kymberley
P.S. When you give this Florentine Balsamic and Rosemary Marinade a try, let us know how you like it! Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom right of your screen to jump to the comment area below.
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Florentine Balsamic and Rosemary Marinade for Steak
EQUIPMENT
- 1 Cutting Board
- 1 Plastic Zipper Bag
- Utensils (Cooks Knife, Whisk, Measuring Cups & Spoons, Rubber Spatula or Large Spoon)
INGREDIENTS
- 1 1-1/4 to 1-1/2-inch-thick Ribeye Steak Porterhouse, T-bone, or New York Strip Steak, trimmed (about 12 ounces)
- ¼ cup extra virgin Olive Oil
- 2 tablespoons Balsamic Vinegar
- 2 tablespoons fresh Rosemary chopped
- 1 tablespoon Lemon Zest
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper coarse ground
INSTRUCTIONS
For the Marinade
- Combine the olive oil, balsamic, rosemary, and lemon zest in a heavy plastic zipper bag. Zip the bag closed and shake to combine. Open the bag to add the steak, re-seal, and refrigerate for 5-8 hours (or overnight), turning the bag several times.1/4 cup extra virgin Olive Oil, 2 tablespoons Balsamic Vinegar, 2 tablespoons fresh Rosemary, 1 tablespoon Lemon Zest, 1 1-1/4 to 1-1/2-inch-thick Ribeye Steak
For the Steak
- About 20 minutes before grilling, remove the steak from the refrigerator, and let it sit in the bag to warm to room temperature. Meanwhile, preheat the grill to high heat.
- To cook, remove the steak from the marinade and season with salt and pepper on both sides. Place the steaks on the grill over moderately high heat until golden brown and slightly charred, 3 to 5 minutes per side for medium-rare (divide the time accordingly when using the flip and turn method to achieve perfect grill marks). For a medium-rare steak, the internal temperature should register about 5-degrees less than your desired doneness temperature or 130° using an instant-read thermometer. [1] Don’t worry; the meat will continue to cook when tented in the next step.1 teaspoon Kosher Salt, 1 teaspoon Black Pepper
- Transfer the steak to a rimmed cutting board or plate, tent loosely with foil, and let rest 5-7 minutes before serving.
To Serve
- Slice the steak across the grain to divide or plate the entire generous portion for serving.
KITCHEN NOTES
Nutrition
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