‘Tis the season for grilling! Everywhere I look, I see a new recipe for the BBQ. Burgers for the grill. Grilled fish. Smores for after grilling. Not that I’m complaining. I love me some Q! I have some amazing childhood memories of being on my grandfather’s ranch and cooking steak on an open flame. The smell of the smoke and grownups gossiping about the neighbors… Who left his wife for her best friend, what child was expelled from school because his mother didn’t teach him any manners… Back then, we only had 2 TV channels. We had to create our own Mexican telenovelas but without the dramatic music and bad makeup. I hope my son remembers his mom’s Grilled Balsamic Herb Steak more than the neighbor drama.
Cooking a good steak takes time. The trick to lip-smacking-nose-twitching steak is in the marinade. The longer you let it sit in the marinade, the more the flavors will absorb. I marinated the meat overnight in a Pyrex glass dish, but if you don’t want your fridge to stink, you can use a resealable plastic bag. The other trick to cooking steak is letting it rest at room temperature for a few minutes before placing it on the grill. That way, it won’t make the meat tough by shocking it with heat. My Grilled Balsamic Herb Steak rested 10 minutes before hitting the grill.
Rest is best, says the good Doctor Vogelmann, but only let it take a 10-minute nap. Hopefully, your steak won’t snore. 😀 After you’ve cooked the meat the way you like it, let it rest while it’s covered with aluminum foil. I sliced into it with a very sharp Chef’s Knife and served it with grilled onions and a leafy green salad. Thinly sliced steak full of amazing flavors and grilled goodness. So yummy!
For wine, I would pair this Grilled Balsamic Herb Steak with Quinta da Zaralhôa Colheita 2010. It’s a complex wine and with a lovely, long finish. Just like steak, good wine takes time. Open it long before you serve it, an hour or so, and the flavors will develop. Once you taste it, you’ll understand why it has recently received some excellent awards – including the Gold Medal at Concours Mondial de Bruxelles! To learn more about their wines: VISIT THEIR WEBSITE
- 1 ½ - 2 lbs Flank Steak
- ½ cup olive oil
- ⅓ cup soy sauce
- ¼ cup balsamic vinegar
- 1 tablespoon rosemary, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon thyme, chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon Dijon mustard
- ½ teaspoon ground black pepper
- Whisk all the ingredients together except for the steak.
- Put the steak in a resealable plastic bag or deep dish.
- Pour marinade over the steak. Marinade for 1 hour, up to 2 days.
- Preheat outdoor grill to medium-high heat and lightly oil the grate.
- Remove the steak from the marinade and let it sit for 10-15 minutes before cooking. Reserve the marinade.
- Cook the steak to desired doneness, brushing each side with reserved marinade.
- Pull the steak off the grill at 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium.
- Let rest 10 minutes before cutting across the grain.