Ingredients for Garlic And Rosemary Steak
- Olive Oil
- Soy Sauce
- Balsamic Vinegar
- Garlic
- Dried Rosemary
- Boneless Beef Top Sirloin Steaks
- Pepper
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How to Make Garlic And Rosemary Steak
- Using a meat mallet, gently tenderize the steak on both sides.
- In a medium bowl, whisk together olive oil, minced garlic, chopped rosemary, balsamic vinegar, and Worcestershire sauce.
- Place the steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it's coated evenly.
- Season generously with salt and freshly ground black pepper.
- Cover and refrigerate the steak for at least 8 hours, or preferably overnight, turning occasionally.
- At least 30 minutes before cooking, remove the steak from the refrigerator and let it come to room temperature.
- Preheat your broiler to high. For a gas broiler, preheat for 5 minutes. For electric, follow manufacturer's instructions.
- Remove the steak from the marinade and pat it dry with paper towels.
- Transfer the marinade to a heavy small saucepan.
- Place the steak on a broiler pan or baking sheet. Broil for 10-12 minutes per side for medium-rare, adjusting cooking time depending on your desired doneness. Use a meat thermometer to ensure it reaches your preferred internal temperature.
- Remove the steak from the broiler and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute, resulting in a more tender steak.
- While the steak rests, bring the marinade to a boil in the saucepan over medium heat. Reduce heat and simmer for 5 minutes, or until slightly thickened.
- Thinly slice the steak against the grain.
- Pour the reduced marinade over the sliced steak.
- Serve immediately and enjoy your delicious Garlic and Rosemary Steak!
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
8g
Fat
32g
Carbs
1g
