American/ Main Dishes

Grilled Rosemary and Balsamic Steak

Grilled Rosemary and Balsamic Steak

Grilled Rosemary and Balsamic Steak is the perfect, easy summer meal! Grilled flat iron steak topped with a balsamic, red wine, rosemary and garlic reduction. 

Oh man. This steak. This STEAK. Grilled Rosemary and Balsamic Steak. It. Is. Heavenly. There are no other words to describe it, so I’m just going to tell you what it is. First it’s marinated in balsamic vinegar, red wine, garlic and rosemary. Then grilled and then comes the best part. That marinade, that scrumptious wine, balsamic, garlic and rosemary marinade, gets another splash of red wine and then it’s reduced down to a luscious sauce to spoon over the top. I told you balsamic steak is heavenly. I don’t lie. It’s not nice.

Confession time: 100 to 1, I prefer to eat steak at home. It’s just better than any steakhouse or restaurant.

Case in point, I used to work for a company that owned a steakhouse. One of the best in the city. It was good. And I could basically eat there for free. But want to know something? I can probably count on my two hands the number of times I ate there in all four years that I worked there. It’s not that I didn’t like it. It was, and still is, a really good steakhouse. But steak is better at home.

Am I right? Or am I right?

Take this Grilled Rosemary and Balsamic Steak for instance.

Grilled Rosemary and Balsamic Steak is the perfect, easy summer meal! Grilled flat iron steak topped with a balsamic, red wine, rosemary and garlic reduction.

Sure, it takes a little bit of planning because it has to sit in the marinade for a good 8 hours. Put it in the marinade before you go to bed and you can sleep through it. No doubt dreaming about how delicious it will be. And, delicious it will be.

Sure, you have to cook it yourself. Standing outside, in front of your grill on a warm summer evening, sipping a glass of wine, maybe even the same one you used in the marinade. OH THE HUMANITY!

Sure, you won’t have to get all dressed up, and you might even eat this steak in your steak PJs. I cannot personally think of a reason this would be bad.

Sure, there won’t be a server bringing you your food.

OK, so the steakhouse wins on that one. But really, the fact is, this steak is so good you won’t mind.

And even better, there is no chance of leaving your leftovers on the table on your way out.

If there are any leftovers.

Which there probably won’t be. Especially if you serve the rosemary and balsamic steak with simple roasted red potatoes.

Grilled Rosemary and Balsamic Steak is the perfect, easy summer meal! Grilled flat iron steak topped with a balsamic, red wine, rosemary and garlic reduction.

Grilled Rosemary and Balsamic Steak

Print Recipe
Serves 4 Prep Time: Cook Time:


  • 6 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 cup dry red wine, divided
  • 2 tablespoons chopped fresh rosemary, divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pound flat iron steak



In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.


Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.


When you're ready to cook, preheat your grill to medium-high heat.


Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes. Remember the steak will continue to cook a bit while resting


Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary. Remove from heat.


After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.



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  • This looks SO good! Next time I’m just going to skip the steak house and go to YOUR house.

  • Oh my god… this steak… it has me wild over here!!! Must have it.

  • Gorgeous steak :)

  • I definitely agree – I hardly ever order steak when we eat out because we make it so good at home! P.S. – I have some flank steak marinating in this marinade as we speak – gonna be a great dinner tonight! Thanks for the inspiration =)

  • Pingback: Balsamic Rosemary Flat Iron Steak | Recipe Archive()

  • Laura

    Oh, this is so easy and most of all, so delicious. My family loves it, wants it again.

  • Dan K

    Your flat iron steak looks great! Would you make any changes for a flank steak? Longer marinade time, perhaps?

  • Dan- If I was using flank steak I would make sure to do it overnight and not just the 8 hours. Other than that I think it would be a great cut to use. :)

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  • Rachel

    This was amazing!! My husband loved it!

  • Wonderful to hear. Thank you!

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  • Vanessa

    Looks great! Can’t wait to make this dish this weekend. Any specific dry red wine you prefer??

  • I like to use Chianti. I hope you enjoy this dish, it’s one of our favorites!

  • Megan

    What if I dont have a grill? Is here any way around that? Maybe another way of cooking the meat? I would love to make this for Easter dinner.

  • Sure! If you have a cast iron skillet you can certainly make this inside using your stove and oven. Check out this post on Wanna Be A Country Cleaver she has a great tutorial Hope this helps! :)

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  • Gretchen White

    What side and vegetable dishes would you recommend?

  • I think since you’ll have the grill going some grilled asparagus and roasted potatoes would be great with this.

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  • sofie

    I was looking for an easy but tasty recipe for flat iron and I must say that this is soooo delicious! I roasted some zucchinis, tomatoes and carrots drizzled with olive oil salt and pepper and it was a very delicious meal and very easy to make.Thanks for the recipe it’s a keeper.

  • You’re welcome! So happy to hear you enjoyed this!

  • tazein

    Is there anyway we can skip wine. Can’t use wine :(

  • You could use beef stock as a substitute.

  • embee

    Grill is out of propane but it’s 8 degrees out anyway. I bought a 12″ Lodge cast Iron skillet at a yard sale this summer for $1 and have yet to try it.
    Today I picked up my first flat iron steak. Thanks so much for the fab sounding recipe and the link to the tutorial !!

  • cheri

    Can this marinate more than 8 hours to overnight? It’ll help me determine when I can prep this ahead of time

  • Sure! I wouldn’t marinate it more than 24 hours though.

  • cheri

    OMG delicious and I used my cast iron skillet to cook it.

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