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When we moved last year, we left our grill behind. Now I’m stuck doing all my grilling with an indoor grill pan. The house gets smoky, and we have to open up all the windows. Have you ever tried opening up windows in a 1930s house? Such a pain! The sacrifice is worth it though. It’s the beginning of Spring, and I had to celebrate with some Rosemary Jalapeño Steak for me and my guys. They are big meat eaters, and I was all about the rosemary. Ooooh, the smell of fresh rosemary! Don’t be afraid of the jalapeño either. If my 8-year-old can handle it, so can you.
This Rosemary Jalapeño Steak is Ah-MAZING. The trick is to marinate the meat for a long period of time. I would recommend marinating it overnight, or at least 8 hours in the fridge. You want to let the flavors of the rosemary and jalapeño seep into the meat. I used sirloin flap steak, but you can use skirt or flank steak. Flap is a great cut of meat for the grill. Also, I’m using coffee in this recipe. I know it may sound weird, but you gotta give it a try. I first got the idea when I visited an oil and vinegar shop. They had a coffee balsamic vinegar that was delicious. I made my own version of it in this recipe by combining what I had available – balsamic vinegar and coffee.
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Rosemary Jalapeño Steak
Ingredients
- 1/2 cup canola oil
- 2 tablespoons soy sauce
- 3/4 cup balsamic vinegar
- 1 teaspoon coffee - ground
- 4 springs of rosemary - chopped
- 4 garlic cloves - chopped
- 1 jalapeño - seeded and chopped
- 1/8 teaspoon pepper
- 2 lbs sirloin flap steak
Instructions
- Place steak inside a sealable plastic bag along with the rest of the ingredients.
- Marinate for 4 hours or overnight.
- Take out of the fridge and let come to room temperature for 30-45 minutes.
- Remove from bag, and pat dry with a paper towel.
- Heat oil on high heat.
- For steak that is one-inch thick, cook for 3 minutes on each side.
- For steak that’s half an inch thick, cook 2 minutes on each side.
- These times are for medium-rare in doneness.
- If you like your steak more well-done, adjust accordingly.
- Remove from pan and let rest before slicing.
- Enjoy!
Notes
Nutrition
More for the Grill:
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Omg can we say yum? Hubby and I eat a lot of steak! I will have to try your recipe out next time!
Between me, my hubs, and our 8 yo son, we eat a lot of meat around here. Hope you love this recipe as much as we do. 🙂
This looks so good. I’m a steak and spice lover! I’m definitely going to give this a try 🙂
Hope you enjoy it. 🙂
This.Is.Awesome. Another way I can use my massive rosemary bush in our yard. Hubs will love this steak!!
Glad you liked it. My hubs loves this recipe!
I LOVE marinating meat–it always transforms into something fabulous! The rosemary and jalapeno sound fantastic and I have a huge bush in my yard too:)
You are so lucky! I wish I had a rosemary bush. The rosemary in this recipe is excellent. 🙂
Oh this looks incredible! I can’t imagine not having our grill. We don’t do steak often but when we do it is for sure on the grill. I need to get more creative with flavors so this will be a fun one to try!
Steak on the grill is the best. Hope you give this recipe a try.
This looks amazing. My husband is on a high protein diet and he would love this. Can’t wait to try it.
Good for him! Hope you guys enjoy. 🙂
Not sure about the coffee?! Everything else sounds amazing! What does the coffee add to the marinade? Is there a purpose for it? THANK YOU!!!
I saw Ina Garten add coffee to her brownies once, and I was like WHAT?! But then I tried it.. Delicious! Coffee adds great flavor to meat marinades. It adds that robust, strong flavor. You don’t taste it though. Even without the coffee, this steak is really good.