Balsamic and Herb Marinated Steak
Balsamic and Herb Marinated Steak
Ingredients
For the Marinade
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Steak
- 1 1/2 pounds sirloin steak, about 1-inch thick
- 1 tablespoon olive oil, for searing
Instructions
- 1
In a medium bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create the marinade.
⏱️ 5 min
- 2
Place the sirloin steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is evenly coated. Cover the dish or seal the bag, and refrigerate for at least 2 hours, or preferably 4-6 hours, turning occasionally. Do not marinate for more than 8 hours, as the acidity can break down the meat too much.
⏱️ 120 min
- 3
About 30 minutes before cooking, remove the steak from the refrigerator to allow it to come closer to room temperature. Discard any remaining marinade.
⏱️ 30 min
- 4
Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering and almost smoking.
⏱️ 2 min
- 5
Carefully place the steak in the hot skillet. Sear for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or longer for desired doneness. For medium, aim for 5-7 minutes per side (internal temperature 135-140°F).
⏱️ 10 min
- 6
Once cooked to your preference, remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 7
Slice the steak against the grain into desired thickness and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Balsamic and Herb Marinated Steak
For the Marinade
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Steak
- 1 1/2 pounds sirloin steak, about 1-inch thick
- 1 tablespoon olive oil, for searing
Instructions
- 1
In a medium bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create the marinade.
⏱️ 5 min - 2
Place the sirloin steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is evenly coated. Cover the dish or seal the bag, and refrigerate for at least 2 hours, or preferably 4-6 hours, turning occasionally. Do not marinate for more than 8 hours, as the acidity can break down the meat too much.
⏱️ 120 min - 3
About 30 minutes before cooking, remove the steak from the refrigerator to allow it to come closer to room temperature. Discard any remaining marinade.
⏱️ 30 min - 4
Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering and almost smoking.
⏱️ 2 min - 5
Carefully place the steak in the hot skillet. Sear for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or longer for desired doneness. For medium, aim for 5-7 minutes per side (internal temperature 135-140°F).
⏱️ 10 min - 6
Once cooked to your preference, remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 7
Slice the steak against the grain into desired thickness and serve immediately.
⏱️ 3 min