Ingredients
- 2 pounds of steak (ribeye, sirloin, or your preferred cut)
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey (optional, for a touch of sweetness)
- 1 teaspoon Dijon mustard
- 1 teaspoon dried rosemary or thyme (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Marinade:
In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, soy sauce, honey (if using), Dijon mustard, and herbs. Season with a pinch of salt and freshly ground black pepper. - Marinate the Steak:
Place the steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor. - Bring to Room Temperature:
About 30 minutes before cooking, remove the steak from the refrigerator and let it come to room temperature. Discard the excess marinade. - Cook the Steak:
Preheat your grill, cast-iron skillet, or broiler to high heat. Cook the steak for 3–5 minutes per side for medium-rare, or adjust the time based on your desired level of doneness. Use a meat thermometer for accuracy (135°F for medium-rare). - Rest the Steak:
Transfer the cooked steak to a cutting board and let it rest for 5–10 minutes to retain its juices. - Slice and Serve:
Slice the steak against the grain for tender bites. Serve immediately with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.
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