Grilled Balsamic-Garlic Steak

How To Make Grilled Balsamic-Garlic Steak

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

1. Make the Marinade: Mix together in a large plastic bag the balsamic vinegar, Worcestershire sauce, garlic, salt, pepper, olive oil, and rosemary. Add the steak and let it marinate for 2 hours or overnight in the refrigerator.
2. Grill: Heat the grill to medium-high and cook the steak for 6-8 minutes per side for rare and a few minutes longer for medium. Let it rest for 10 minutes before cutting.
3. Serve: Slice the steak thinly and serve. 

How To Cut Beef Against the Grain

To slice the beef, place it in front of you. First, find the direction of the grain, in a few words: which way the muscle fibers are aligned. Then slice across the grain, 90 degrees through the fibers, rather than parallel with it.

Serving Ideas

To accompany the meat, I prepared some spiralized curly fries with garlic, corn with herb butter and cheese, cranberries barbecue sauce, and of course, I couldn’t forget the cilantro mojo, finally, as a dessert: churro bites with chocolate.

Storing & Reheating Instructions

Store grilled steak covered in the refrigerator for up to 3 days. Then, to reheat, place the steak on a wire rack set over a baking tray, and reheat it in the oven at 250ºF for around 20-30 minutes. Or, if you don’t have time to spare, place the steak in a microwave save dish, cover it with plastic wrap, and reheat in 30-second periods, turning the steak in between.