Ingredients
- ¼ cup tightly packed fresh rosemary leaves
- ½ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 large or 2 small cloves garlic, crushed
- sea salt, to taste
- ground black pepper, to taste
- 2 boneless rib eye steaks, about ¾ -pound each
Make it step by step
- In a blender, pulverize the rosemary, extra virgin olive oil, balsamic vinegar, garlic, salt and pepper.
- Pour half the marinade on top of the steaks, turn, and coat the other side with remaining marinade.
- Allow the steaks to rest for anywhere from 2 hours to overnight.
- When ready to cook, prepare the grill.
- Allow some of the excess marinade to drip off the steaks.
- Grill about 6 to 9 minutes per side, or until steaks are cooked to your liking.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.