Balsamic Rosemary Steak Marinade

This simple marinade combines tangy balsamic vinegar with fresh rosemary, creating a delicious flavor that tenderizes any cut of steak. Perfect for beginner cooks!
Balsamic Rosemary Steak Marinade
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Simple Balsamic Rosemary Steak Marinade

Recipe by SimpleCookingCourse: American, Grilling, Italian-InspiredCuisine: Marinade, Sauce
Steak

Marinade for 1-1.5 pounds

Steak
Prep time

5

minutes
Cooking timeminutes

Ingredients

  • 1/2 cup balsamic vinegar

  • 1/4 cup olive oil

  • 2 tablespoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

  • 2 cloves garlic, minced

  • 1 tablespoon Dijon mustard (optional, for emulsifying)

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • Pinch of red pepper flakes (optional)

Instructions

  • Combine Ingredients: In a medium bowl, whisk together the balsamic vinegar, olive oil, fresh or dried rosemary, minced garlic, Dijon mustard (if using), salt, black pepper, and red pepper flakes (if using).

  • Add Steak: Place your steak (such as flank, sirloin, or ribeye) in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring all surfaces are well-coated.

  • Marinate: Cover the dish or seal the bag and refrigerate for at least 30 minutes, or for best results, 2 to 6 hours. Do not marinate for more than 12 hours, as the acidity in the balsamic vinegar can start to break down the steak's texture.

  • Cook: Remove the steak from the marinade, shaking off any excess. Discard the remaining marinade. Grill, pan-sear, or broil the steak to your desired doneness.

Notes

  • Fresh vs. Dried Rosemary: Fresh rosemary provides a more potent and aromatic flavor. If using dried, use less as it is more concentrated.
  • Steak Cuts: This marinade works well with a variety of steak cuts, especially tougher ones like flank steak or skirt steak, as the acidity helps tenderize the meat.
  • No Over-Marinating: Be mindful of marinating time. While the vinegar adds great flavor, too long can make the steak mushy.
  • Don't Re-use Marinade: Always discard the marinade after it has been in contact with raw meat to avoid cross-contamination.
  • Serving Suggestions: This marinade pairs wonderfully with grilled vegetables like bell peppers and onions, or a fresh green salad.
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