Balsamic Marinated Steak

This is a super delicious marinade, and will tenderize the steak as it sits in the fridge; best not to let it sit longer than eight hours so the meat doesn’t get mushy.

2 tbsp. Balsamic vinegar
2 tbsp. Worcestershire sauce (optional)
2 tbsp. Soy saucepan
2 tbsp. Avocado or olive oil
2 tsp. Dijon mustard
1 tsp. Honey
2 cloves garlic, minced or pressed
½ tsp. Black pepper
½ tsp. Dried rosemary
1 lb. Steak

Combine all marinade ingredients in a flat pan or a ziploc bag (easiest), and add steak. Coat steak on all sides with the marinade, and put it in the fridge for 30 minutes to 8 hours. Turn the steak every so often to redistribute juices.
When you’re ready to grill or pan-sear, remove steak from the fridge and bring to room temperature for half an hour.

Preheat your grill or cast iron pan so it’s nice and hot; remove steak from marinade and lightly blot with paper towels to remove excess liquid.

If you’re grilling, try 2-3 minutes per side, till interior is approximately 130f (steak will rise in temperature after you take it off the grill).

If you’re pan-searing, add a couple teaspoons of oil to your pan and fry the steak on each side for 2-3 minutes, until it develops a nice brown crust and registers approximately 130f on an instant-read thermometer. If your steaks are very thick, and the outside is cooking more quickly than the inside, turn the heat down and flip the steak every minute or two for another few minutes, to allow the inside to catch up.

After resting it for a few minutes, slice the steak against the grain as thinly as you can, and enjoy!

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