Rosemary Jalapeño Steak
This Rosemary Jalapeño Steak is perfect for BBQs and outdoor get together. Completely flavorful and so delicious.
- 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
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.
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.
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