Rosemary Jalapeño Steak
This Rosemary Jalapeño Steak is perfect for BBQs and outdoor get together. Completely flavorful and so delicious.
Servings: 4
Calories: 648kcal
Ingredients
- 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
- 1 jalapeño - seeded and chopped
- ⅛ 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
Instead of balsamic vinegar you can also use apple cider vinegar, white distilled vinegar, or lime juice.
Overnight is best when marinating, but it needs a minimum of 4 hours.
Nutrition
Calories: 648kcal | Carbohydrates: 10g | Protein: 50g | Fat: 45g | Saturated Fat: 8g | Cholesterol: 143mg | Sodium: 664mg | Potassium: 747mg | Fiber: 1g | Sugar: 7g | Vitamin A: 65IU | Vitamin C: 3.2mg | Calcium: 35mg | Iron: 4.7mg