Looking to add a tangy twist to your grilled steak recipes? Balsamic vinegar is your new best friend. It’s the secret ingredient that turns ordinary steak into something extraordinary. I’ve curated 11 mouthwatering balsamic grilled steak recipes that you’ll love. Let’s get started on these delicious and easy-to-make dishes.
Classic Balsamic Marinated Grilled Steak
When it comes to grilling, a classic balsamic marinated steak is a timeless choice that never fails to impress. The balsamic vinegar acts as a tenderizer, while its sweet and tangy flavor profile beautifully complements the rich, savory taste of the steak. Perfect for a summer barbecue or a cozy family dinner, this recipe is easy to prepare yet sophisticated enough to elevate any meal.
The key to a great balsamic grilled steak lies in the marinating process, which allows the flavors to deeply penetrate the meat, making sure every bite is bursting with deliciousness. This recipe is designed for a serving size of 4-6 people, making it ideal for small gatherings or family meals.
The combination of balsamic vinegar, garlic, and herbs creates a marinade that not only infuses the steak with incredible flavor but also enhances its natural juiciness. Grilling the steak further adds a smoky char that perfectly balances the tangy marinade. Whether you prefer your steak medium-rare or well-done, this recipe provides a versatile base to cater to all taste preferences.
Ingredients:
- 2 to 2.5 pounds of steak (ribeye, sirloin, or your preferred cut)
- 1 cup balsamic vinegar
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and freshly ground black pepper to taste
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, combine balsamic vinegar, olive oil, minced garlic, chopped rosemary, Dijon mustard, and honey. Mix well until all ingredients are fully incorporated. Season the mixture with salt and freshly ground black pepper according to your taste preference.
- Marinate the Steak: Place the steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s evenly coated. Seal the bag or cover the dish with plastic wrap. Refrigerate and let the steak marinate for at least 2 hours, or overnight for more intense flavor.
- Preheat the Grill: Before grilling, preheat your grill to medium-high heat. If using a charcoal grill, make certain the coals are glowing red with a light ash coating. For a gas grill, preheat to around 400°F (200°C).
- Grill the Steak: Remove the steak from the marinade and allow any excess marinade to drip off. Place the steak on the preheated grill. Grill each side for about 4-6 minutes, depending on the thickness of the steak and your desired level of doneness (use a meat thermometer to check internal temperature if necessary).
- Rest and Serve: Once cooked to your liking, remove the steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, making sure a juicy and flavorful steak. Slice against the grain and serve immediately.
Extra Tips:
For the best results, use a good quality balsamic vinegar, as it greatly enhances the flavor of the marinade. When grilling, avoid flipping the steak more than once to ensure a nice char and grill marks.
If using a thicker cut of steak, consider using a meat thermometer to achieve the perfect level of doneness; aim for 130°F (54°C) for medium-rare and 140°F (60°C) for medium. Remember to let the steak rest after grilling to lock in its juices, giving you a more tender and flavorful bite.
Herb-Infused Balsamic Steak With Garlic
This Herb-Infused Balsamic Steak With Garlic is a perfect blend of tender steak marinated in a flavorful combination of balsamic vinegar, fresh herbs, and garlic. The marinade not only tenderizes the meat but also infuses it with a rich, savory taste that makes it truly unforgettable.
The process of grilling enhances the smoky flavor, creating a dish that’s both mouth-watering and elegant enough for any dinner party or a special family meal. Ideal for those who love to experiment with flavors, this recipe uses a mix of herbs such as rosemary, thyme, and oregano.
These herbs, combined with garlic, create a robust marinade that complements the balsamic vinegar beautifully. Whether it’s a summer barbecue or a cozy winter dinner, this dish is sure to impress. Here’s how you can prepare this succulent steak for a serving size of 4-6 people.
Ingredients:
- 2 pounds of sirloin or ribeye steak
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, whisk together the balsamic vinegar, olive oil, minced garlic, chopped rosemary, thyme, and oregano. Mix well to guarantee all the ingredients are well combined.
- Marinate the Steak: Place the steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor.
- Preheat the Grill: About 30 minutes before grilling, remove the steak from the refrigerator and let it come to room temperature. Preheat your grill to medium-high heat.
- Season the Steak: Remove the steak from the marinade and shake off any excess liquid. Season both sides with salt and pepper.
- Grill the Steak: Place the steak on the preheated grill. For medium-rare, grill the steak for about 4-5 minutes per side, depending on thickness. Use a meat thermometer to guarantee the internal temperature reaches 135°F for medium-rare. Adjust the cooking time according to your preferred doneness.
- Rest the Steak: Once cooked, remove the steak from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute, guaranteeing a juicy and tender steak.
- Slice and Serve: Slice the steak against the grain and serve with a sprinkle of fresh parsley, if desired. Enjoy with your favorite side dishes.
Extra Tips:
For the best results, always choose a high-quality cut of meat, as this can greatly affect the tenderness and flavor of the steak.
If using dried herbs instead of fresh ones, reduce the quantity by half since dried herbs are more concentrated. Also, if you don’t have a grill, you can use a grill pan on the stovetop or broil the steak in the oven.
Remember to monitor the steak closely to prevent overcooking, as this can make the meat tough.
Maple Balsamic Glazed Steak
The Maple Balsamic Glazed Steak is a delightful fusion of sweet and savory flavors that’s guaranteed to impress at any dinner gathering. This dish features succulent cuts of steak that are marinated in a mixture of balsamic vinegar and pure maple syrup, giving the meat a rich, tangy, and slightly sweet flavor. The marinade not only enhances the taste but also tenderizes the steak, making it juicy and flavorful.
When grilled to perfection, the steak develops a beautiful caramelized glaze that’s both visually appealing and delectable. This recipe is perfect for those who enjoy a hint of sweetness in their savory dishes. The combination of maple syrup and balsamic vinegar creates a balanced depth of flavor that complements the natural umami of the steak.
Whether you’re hosting a barbecue or simply looking for a new way to enjoy a classic cut of meat, the Maple Balsamic Glazed Steak is a versatile dish that pairs well with various sides, from roasted vegetables to creamy mashed potatoes.
Ingredients (Serves 4-6):
- 4-6 beef steaks (such as ribeye, sirloin, or strip)
- 1/2 cup balsamic vinegar
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped (optional)
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, whisk together the balsamic vinegar, maple syrup, olive oil, minced garlic, salt, and black pepper. If using, add the chopped rosemary for an extra layer of flavor.
- Marinate the Steaks: Place the steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, making certain each piece is well-coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, or overnight for even more flavor absorption.
- Preheat the Grill: About 30 minutes before grilling, remove the steaks from the refrigerator to bring them to room temperature. Preheat your grill to medium-high heat.
- Grill the Steaks: Once the grill is hot, remove the steaks from the marinade, allowing excess liquid to drip off. Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust the time according to your preferred level of doneness.
- Rest the Steaks: After grilling, transfer the steaks to a plate and cover them loosely with foil. Let them rest for about 5-10 minutes to allow the juices to redistribute throughout the meat.
- Serve and Enjoy: Slice the steaks against the grain and serve them hot. Drizzle any remaining marinade that has been boiled and reduced, or a fresh sprinkle of rosemary, over the top for added flavor.
Extra Tips:
For the best results, choose steaks that are at least 1-inch thick to guarantee they remain juicy during grilling. If a grill isn’t available, a cast-iron skillet can be used to achieve a similar sear on the stovetop.
Additionally, feel free to experiment with other fresh herbs, such as thyme or parsley, to customize the flavor profile to your liking. Remember to always let the steaks rest after cooking to retain their juiciness and enhance the overall taste of the dish.
Jalapeño Spiced Balsamic Grilled Steak
Jalapeño Spiced Balsamic Grilled Steak is a tantalizing blend of spicy and savory flavors that will delight your taste buds and become a staple at your summer barbecues. The heat from the jalapeños is perfectly balanced by the rich, tangy notes of balsamic vinegar, creating a marinade that tenderizes the steak while infusing it with incredible depth of flavor.
This dish is ideal whether you’re hosting a backyard party or simply looking to elevate your weeknight dinner. When preparing this dish, it’s crucial to allow the steak to marinate for a substantial time to absorb all the flavors thoroughly. The grilling process sears the steak to perfection, locking in the juices and creating a deliciously charred crust.
Ideal for a serving size of 4-6 people, the Jalapeño Spiced Balsamic Grilled Steak pairs wonderfully with a fresh salad or roasted vegetables, providing a well-rounded meal that’s sure to impress.
Ingredients for 4-6 people:
- 2 pounds flank steak or ribeye
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 jalapeños, seeded and finely chopped
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
Cooking Instructions:
- Prepare the Marinade: In a medium bowl, whisk together the balsamic vinegar, olive oil, minced garlic, chopped jalapeños, brown sugar, Dijon mustard, smoked paprika, salt, and pepper. Verify the mixture is well combined.
- Marinate the Steak: Place the steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, confirming it’s well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, or overnight for best results.
- Preheat the Grill: About 30 minutes before cooking, remove the steak from the refrigerator to bring it to room temperature. Preheat your grill to medium-high heat.
- Grill the Steak: Remove the steak from the marinade, allowing excess marinade to drip off. Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer for accuracy, aiming for an internal temperature of 130°F for medium-rare.
- Rest and Serve: Once cooked, remove the steak from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute for a juicier steak. Slice the steak against the grain and garnish with chopped cilantro before serving.
Extra Tips:
For the best results, confirm your grill is properly preheated before placing the steak on it. This helps achieve those desirable grill marks and a nice crust.
If you prefer a milder flavor, you can reduce the amount of jalapeños or remove them entirely. Additionally, make sure to slice the steak against the grain for tender, easy-to-chew pieces.
Finally, always let your steak rest after grilling to maximize juiciness and flavor.
Honey Mustard Balsamic Steak
The Honey Mustard Balsamic Steak is a delightful twist on the classic grilled steak, combining the tangy sweetness of honey mustard with the rich, complex flavors of balsamic vinegar. This marinade not only tenderizes the steak but also infuses it with a savory-sweet aroma that’s irresistible.
Perfect for a summer barbecue or a cozy family dinner, this steak recipe is sure to be a hit with friends and family alike.
Grilling the steak to perfection requires attention to detail, guaranteeing that the meat is juicy and flavorful with a beautiful char. The honey mustard balsamic marinade is simple yet deeply flavorful, enhancing the natural taste of the steak.
Pair this dish with a fresh salad or grilled vegetables for a complete meal that satisfies the palate and impresses the guests.
Ingredients for 4-6 servings:
- 2 pounds of your preferred cut of steak (ribeye, sirloin, or flank)
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 3 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Fresh rosemary or thyme sprigs (optional for garnish)
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, combine balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil, and soy sauce. Whisk the ingredients together until well blended. Season with salt and pepper to taste.
- Marinate the Steak: Place the steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, guaranteeing it’s well coated. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor infusion.
- Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to burn until they’re covered with a thin layer of white ash.
- Grill the Steak: Remove the steak from the marinade and let any excess drip off. Place the steak on the grill and cook for 4-6 minutes on each side, depending on the thickness and desired level of doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.
- Rest the Steak: Once cooked to your liking, remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a moist and tender steak.
- Serve: Slice the steak across the grain and serve with a sprinkle of fresh rosemary or thyme if desired. Enjoy with your choice of sides.
Extra Tips:
For the best results, choose a high-quality cut of steak and guarantee it’s at room temperature before grilling. This helps the meat cook evenly.
If you prefer a stronger garlic flavor, feel free to add more cloves to the marinade. To prevent sticking, lightly oil the grill grates before placing the steak on them.
Additionally, letting the steak rest after grilling is essential for maintaining its juiciness and flavor, so resist the temptation to cut into it immediately!
Lemon-Infused Balsamic Flank Steak
Preparing this dish is simple and straightforward. The key is to allow the steak to marinate for a sufficient amount of time to absorb all the exquisite flavors.
Once grilled to perfection, the Lemon-Infused Balsamic Flank Steak can be served with a variety of sides such as grilled vegetables, a fresh salad, or roasted potatoes. This recipe serves 4-6 people, making it ideal for small gatherings or family meals.
Ingredients for 4-6 servings:
- 2 pounds flank steak
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons honey
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Cooking Instructions:
1. Prepare the Marinade: In a medium-sized bowl, whisk together the balsamic vinegar, olive oil, lemon juice, lemon zest, honey, minced garlic, rosemary, thyme, salt, and pepper until well combined.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making certain it’s well coated.
Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
3. Preheat the Grill: About 30 minutes before cooking, remove the steak from the refrigerator to let it come to room temperature. Preheat your grill to medium-high heat.
4. Grill the Steak: Remove the steak from the marinade and let any excess drip off. Place the steak on the grill and cook for about 5-7 minutes per side, depending on the thickness and your preferred level of doneness.
For medium-rare, aim for an internal temperature of 135°F (57°C).
5. Rest the Steak: Once cooked, remove the steak from the grill and let it rest on a cutting board, loosely covered with foil, for about 10 minutes. This allows the juices to redistribute, resulting in a juicier steak.
6. Slice and Serve: After resting, slice the steak thinly against the grain. Serve immediately with your choice of sides.
Extra Tips:
For best results, make sure to marinate the steak for at least 2 hours, but overnight marination will yield the most flavorful results.
If using a charcoal grill, make certain the coals are evenly spread and ashed over for consistent heat. Always let the steak rest after grilling to keep it tender and juicy.
If you prefer a stronger lemon flavor, add a bit more lemon zest to the marinade. Finally, always slice against the grain to maximize tenderness.
Smoky Paprika Balsamic Ribeye
Indulge in the rich flavors of a smoky paprika balsamic ribeye, an elevated dish perfect for steak lovers. This recipe combines the robust taste of ribeye with the tangy sweetness of balsamic vinegar, enhanced by the smoky depth of paprika.
Whether it’s a casual family dinner or a special occasion, this dish is sure to impress with its complex yet harmonious flavors. The balsamic marinade not only tenderizes the meat but also imparts a subtle sweetness that complements the smoky notes, creating a well-rounded and satisfying meal.
To achieve the perfect balance of flavors, the ribeye is first marinated in a blend of balsamic vinegar, smoky paprika, and a hint of garlic. This allows the steak to absorb the flavors thoroughly before it hits the grill.
Grilling the ribeye to your desired level of doneness guarantees that the steak remains juicy and tender, while getting a beautiful char on the outside. Pair this succulent steak with your favorite sides, such as roasted vegetables or a crisp salad, for a complete and satisfying meal.
Ingredients for 4-6 servings:
- 4 ribeye steaks (each about 1 inch thick)
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, whisk together the balsamic vinegar, olive oil, smoked paprika, and minced garlic. Season the mixture with salt and pepper to taste.
- Marinate the Steaks: Place the ribeye steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, making sure they’re evenly coated. Seal the bag or cover the dish, and let the steaks marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
- Preheat the Grill: About 30 minutes before cooking, remove the steaks from the refrigerator to allow them to reach room temperature. Preheat your grill to medium-high heat.
- Grill the Steaks: Once the grill is hot, remove the steaks from the marinade and place them directly on the grill. Cook the steaks for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer if necessary: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
- Rest and Serve: Remove the steaks from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a juicy and flavorful steak. Slice the steaks against the grain, garnish with chopped fresh parsley, and serve immediately.
Extra Tips:
For the best results, choose ribeye steaks with good marbling, as the fat will render beautifully and enhance the flavor during grilling.
If you’re using a gas grill, add a handful of soaked wood chips to impart an extra smoky flavor. Be mindful not to over-marinate the steaks, as the acidity of the balsamic can start to break down the meat too much if left for an extended period.
Finally, always let the steak rest before slicing to guarantee it remains juicy and tender.
Soy-Infused Balsamic Steak
Experience a delightful fusion of flavors with the Soy-Infused Balsamic Steak, a dish that brings together the richness of balsamic vinegar and the savory depth of soy sauce. This marinade not only tenderizes the steak but also infuses it with a complex flavor profile that’s both sweet and tangy with a hint of umami.
Perfect for grilling enthusiasts, this recipe guarantees a juicy and flavorful steak that’s sure to impress at any gathering or family dinner. The preparation involves marinating the steak to allow the flavors to deeply penetrate and enhance the meat’s natural taste.
The combination of balsamic vinegar, soy sauce, garlic, and a touch of honey complements the steak beautifully, making it a versatile dish that pairs well with a variety of sides, from grilled vegetables to a fresh garden salad. With the right balance of ingredients and proper grilling techniques, this Soy-Infused Balsamic Steak is bound to be a highlight at your next barbecue or dinner party.
Ingredients for 4-6 servings:
- 2 pounds of steak (ribeye, sirloin, or your preferred cut)
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 3 tablespoons olive oil
- 2 tablespoons honey
- 4 garlic cloves, minced
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, combine the balsamic vinegar, soy sauce, olive oil, honey, minced garlic, black pepper, salt, rosemary, and thyme. Whisk the ingredients together until well blended to create a flavorful marinade.
- Marinate the Steak: Place the steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for more intense flavor.
- Preheat the Grill: About 15 minutes before you plan to cook, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Steak: Remove the steak from the marinade, allowing any excess to drip off. Place the steak on the preheated grill and cook for 4-5 minutes per side for medium-rare, or longer if desired. Use a meat thermometer for accuracy, aiming for an internal temperature of 130°F (54°C) for medium-rare.
- Rest the Steak: Once cooked to your liking, remove the steak from the grill and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute, enhancing the meat’s tenderness and flavor.
- Serve and Enjoy: Slice the steak against the grain and serve with your choice of sides. Enjoy the rich, soy-infused balsamic flavor with each bite.
Extra Tips:
For best results, allow the steak to come to room temperature before grilling, as this guarantees even cooking. If you prefer a stronger garlic flavor, increase the amount of garlic or add garlic powder to the marinade.
Additionally, try experimenting with different herbs or adding a splash of lemon juice for a citrusy twist. Remember, the key to a perfect steak isn’t to rush the cooking process and to let it rest adequately after grilling.
Blue Cheese Crusted Balsamic Steak
Blue Cheese Crusted Balsamic Steak is a delightful dish that combines the robust flavors of balsamic vinegar with the creamy tang of blue cheese, all atop a perfectly grilled steak. This dish is perfect for a summer barbecue or a cozy dinner party, offering a unique twist to the traditional grilled steak. The balsamic marinade tenderizes the steak while imparting a rich, savory flavor, and the blue cheese crust adds a creamy, slightly sharp contrast that complements the meat beautifully.
To create this dish, you’ll start by marinating the steak in a mixture of balsamic vinegar, garlic, olive oil, and a few herbs to infuse it with a deep, complex flavor. After marinating, the steak is grilled to your preferred level of doneness and then topped with a mixture of blue cheese and breadcrumbs. The cheese and breadcrumb topping is briefly broiled or grilled until it forms a golden crust, adding both texture and flavor to the steak. This recipe serves 4-6 people, making it perfect for a family meal or small gathering.
Ingredients:
- 4-6 steaks (such as ribeye or sirloin)
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 1 cup blue cheese, crumbled
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper. This marinade will add savory depth to your steaks.
- Marinate the Steaks: Place the steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring each piece is well-coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, or overnight for more intense flavor.
- Preheat the Grill: About 30 minutes before cooking, remove the steaks from the refrigerator to allow them to come to room temperature. Preheat your grill to medium-high heat.
- Grill the Steaks: Remove the steaks from the marinade, allowing excess marinade to drip off. Place the steaks on the preheated grill and cook for 4-5 minutes on each side, or until they reach your desired level of doneness (use a meat thermometer for accuracy).
- Prepare the Blue Cheese Crust: While the steaks are grilling, mix together the crumbled blue cheese, breadcrumbs, and melted butter in a bowl until well combined.
- Add the Crust to the Steaks: Once the steaks are cooked, remove them from the grill and set them on a baking sheet. Spoon the blue cheese mixture evenly over the top of each steak.
- Broil the Steaks: Preheat your oven’s broiler to high. Place the steaks under the broiler for 2-3 minutes, or until the blue cheese crust is golden and bubbly.
- Rest and Serve: Allow the steaks to rest for 5 minutes before serving. This resting period helps retain the juices within the meat.
Extra Tips:
When selecting your steaks, opt for cuts with good marbling, as the fat will enhance the flavor and juiciness of the meat. If you prefer a stronger blue cheese flavor, you can mix in additional blue cheese to the crust mixture. Don’t skip the resting step after grilling, as it’s essential for maintaining the steak’s moisture and tenderness. Additionally, if you don’t have a grill, you can use a grill pan or broil the steaks in the oven, adjusting the cooking time accordingly.
Rosemary Scented Balsamic Skirt Steak
The Rosemary Scented Balsamic Skirt Steak is a delightful and aromatic dish that offers a perfect balance of flavors. The rich, tangy essence of balsamic vinegar complements the earthy aroma of fresh rosemary, enhancing the natural taste of the meat. This dish is perfect for a cozy family dinner or an outdoor barbecue, providing a gourmet experience without extensive preparation.
This recipe is designed to serve 4-6 people, making it ideal for a small gathering. The skirt steak, known for its rich flavor, is marinated in a blend of balsamic vinegar, olive oil, garlic, and rosemary, which tenderizes the meat and infuses it with a delightful aroma. Grilling the steak adds a smoky flavor, and when cooked to perfection, it becomes a succulent centerpiece for any meal.
Ingredients:
- 2 pounds skirt steak
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
- Optional garnish: fresh rosemary sprigs
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, combine the balsamic vinegar, olive oil, minced garlic, and chopped rosemary. Mix well until all the ingredients are thoroughly combined.
- Marinate the Steak: Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making certain it’s evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the Grill: About 30 minutes before cooking, remove the steak from the refrigerator to allow it to come to room temperature. Preheat your grill to medium-high heat.
- Season the Steak: Remove the steak from the marinade and let any excess marinade drip off. Season both sides of the steak generously with salt and pepper.
- Grill the Steak: Place the steak on the preheated grill. Cook for about 3-4 minutes per side for medium-rare, or until the desired doneness is achieved. Use a meat thermometer to ascertain accuracy; 130°F for medium-rare, 140°F for medium.
- Rest the Steak: Once cooked, remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a tender and juicy steak.
- Slice and Serve: Slice the steak against the grain into thin strips. Garnish with fresh rosemary sprigs if desired, and serve immediately.
Extra Tips:
For the best results, verify the grill is properly preheated to achieve a nice sear on the steak, locking in the juices. If you prefer a more intense rosemary flavor, consider adding a few rosemary sprigs directly to the grill during cooking.
Always use a sharp knife to slice the steak against the grain for maximum tenderness. For a more robust flavor, allow the steak to marinate overnight.
Berry Balsamic Grilled Steak
The Berry Balsamic Grilled Steak is a mouthwatering fusion of savory and sweet flavors, perfect for a summer barbecue or a special dinner. This recipe combines the rich taste of grilled steak with a tangy and slightly sweet berry balsamic reduction that enhances the natural flavors of the meat.
The dish isn’t only visually appealing with its vibrant berry sauce but also offers a delightful taste experience that’s bound to impress your guests. The balsamic reduction is infused with a variety of fresh berries, which adds a unique twist to the traditional grilled steak.
The juicy and tender steak, when paired with the fruity and slightly acidic sauce, creates a harmonious blend of flavors. This recipe is designed to serve 4-6 people, making it an ideal choice for family gatherings or small dinner parties. Whether served with a side of roasted vegetables or a fresh salad, this Berry Balsamic Grilled Steak is bound to be a hit!
Ingredients (serving size: 4-6 people):
- 4-6 ribeye or sirloin steaks (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 cup balsamic vinegar
- 1/2 cup fresh or frozen mixed berries (such as strawberries, blueberries, and raspberries)
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon butter
Cooking Instructions:
- Prepare the Steaks: Take the steaks out of the refrigerator about 30 minutes before grilling to bring them to room temperature. Season both sides generously with salt and freshly ground black pepper.
- Make the Berry Balsamic Reduction: In a medium saucepan over medium heat, combine the balsamic vinegar, mixed berries, honey, minced garlic, and fresh thyme leaves. Stir the ingredients together and bring the mixture to a gentle simmer.
- Reduce the Sauce: Allow the sauce to simmer for about 15-20 minutes, stirring occasionally, until it has reduced by half and thickened to a syrupy consistency. Remove the pan from heat and stir in the butter until it’s melted and incorporated. Strain the sauce through a fine-mesh sieve to remove the berry solids, leaving you with a smooth sauce.
- Preheat the Grill: Heat your grill to medium-high heat. Brush the grill grates with olive oil to prevent the steaks from sticking.
- Grill the Steaks: Place the steaks on the preheated grill. Cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer your steak more well-done. Use a meat thermometer to check for doneness (135°F for medium-rare).
- Rest the Steaks: Once cooked to your liking, remove the steaks from the grill and let them rest for about 5 minutes. This allows the juices to redistribute, guaranteeing a juicy and flavorful steak.
- Serve: Drizzle the berry balsamic reduction over the steaks before serving. You can also serve additional sauce on the side for guests who might want an extra flavor boost.
Extra Tips:
For the best results, choose high-quality steaks with good marbling, as this will guarantee tenderness and flavor. If fresh berries aren’t available, frozen berries work just as well in the sauce.
When grilling, avoid flipping the steaks too often to achieve a nice crust. Finally, adjust the sweetness of the sauce by adding more honey if desired, or balance it with a splash of lemon juice for extra tanginess.
