Tuscan Herb Marinated Steak with Balsamic Glaze

Tuscan Herb Marinated Steak with Balsamic Glaze ingredients

• 1.5 lbs sirloin steak
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup balsamic vinegar
• 1 tbsp honey or brown sugar

How to make Tuscan Herb Marinated Steak with Balsamic Glaze

1. In a medium bowl or a large zip-top bag, combine the 1/4 cup olive oil, 2 tbsp red wine vinegar, 3 minced garlic cloves, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.
2. Add the 1.5 lbs sirloin steak portions to the marinade, ensuring they are fully coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or preferably 4-6 hours, to allow the flavors to penetrate the meat.
3. About 30 minutes before cooking, remove the steak from the refrigerator to bring it closer to room temperature for more even cooking. Pat the steaks thoroughly dry with paper towels to promote a good sear.
4. While the steak rests, prepare the balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tbsp honey (or brown sugar). Bring to a simmer over medium heat, then reduce heat to low.
5. Continue to simmer the glaze gently for 8-12 minutes, stirring occasionally, until it thickens to a syrupy consistency that coats the back of a spoon. Remove from heat and set aside.
6. Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot, just smoking. Add a tablespoon of high-smoke point oil (like grapeseed or canola) if the pan is not non-stick.
7. Carefully place the dried marinated steaks into the hot pan, ensuring not to overcrowd it. Sear for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), adjusting time for desired doneness.
8. For a medium-rare finish, the steaks should have a deep brown crust on both sides. Use a meat thermometer to check the internal temperature, which will rise slightly during resting.
9. Remove the steaks from the pan and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and moist steak.
10. Slice the rested steaks against the grain into desired portions. Drizzle generously with the prepared balsamic glaze before serving. Serve immediately with your favorite sides like roasted potatoes or a fresh green salad.

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