Wednesday, August 14, 2013

Rosemary Balsamic Grilled Steaks

Grilling steaks in the summer is just one of those wonderful evening meals that are especially memorable. This recipe takes a simple grilled steak (which is already pretty perfect) and sends it up to the next level. The slight sweetness in the balsamic ensures perfect caramelization. The garlic gives great depth of flavor and the rosemary permeates the steak with a hint of earthiness that is again, balanced by the balsamic. A really perfect summer supper. You want a very HOT grill for this. Mark filled the charcoal chimney and then got the coals very hot and pt them all to one side of the grill, making a super hot zone. This way the meat is delightfully charred on the outside and still tender and medium rare on the inside.  Go make this immediately!
Rosemary Balsamic Grilled Steaks
2 NY Strip Steaks (about 3/4 in. thick)
2 sprigs rosemary
1/4 cup balsamic vinegar
1/4 cup olive oil
4 garlic cloves
2 tsp. salt
1 tsp. pepper

1.  Place your steaks in a shallow dish and sprinkle with salt and pepper.
2.  Finely chop the garlic and rub into steaks.  Pour over the balsamic and olive oil and place the rosemary on top.  Cover with plastic wrap and marinate for 20 minutes.  Flip steaks and marinate for another 20 minutes.
3.  Heat grill until very hot.  Cook steaks for 3 minutes with rosemary on top.
4.  Discard rosemary and flip steaks.  Cook for another 3 minutes, until medium rare.
5.  Remove from heat and allow steaks to rest for 5 minutes before serving.

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