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.
Before you slice into the Rosemary Jalapeño Steak, let it rest. If you slice it too early, the juices will run out and your meat won’t be very juicy. Slice across the width rather than the length of the steak. I love thinly sliced meat. It’s softer to eat if you slice it across the grain or across the width of the steak. It’ll melt in your mouth. If not, you’ll get chewy, tough meat, and no one wants that. The trick to getting THIN SLICES is a good knife sharpener and using it often. You should try this recipe the next time you’re entertaining – BBQs, 4th of July, sports game, or to enjoy the beauty of Spring.
- ½ cup canola oil
- 2 tablespoons soy sauce
- ¾ cup balsamic vinegar
- 1 teaspoon coffee - ground
- 4 springs of rosemary - chopped
- 4 garlic cloves - chopped
- ½ jalapeño - seeded and chopped
- ⅛ teaspoon pepper
- 2 lbs sirloin flap steak
- Place steak inside a sealable plastic bag along with the rest of the ingredients.
- Marinate for 8 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.
More for the Grill:
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