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 Recipe

Serves 4 Prep Time: Cook Time:
5(3)

Ingredients:

  • 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

Instructions

1

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

2

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.

3

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

4

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

5

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.

6

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

Notes

Enjoy!

Leave a Comment

  • Reply
    patti g
    January 13, 2018 at 6:33 pm

    Thanks, this was delicious. I used a flat iron steak that had actually been in my freezer for months as we were snowed in and not able to get to the store. Great ingredients for wonderful flavor and tender meat! My husband grilled on a cold , snowy night and he said it was worth it.

    • Reply
      Deseree
      January 13, 2018 at 9:32 pm

      Grilling in the snow?! Brave man! I am so happy to hear that it was worth it though. This is one of our favorites too!

  • Reply
    Cindy S
    December 9, 2017 at 9:31 am

    Holy GOD! That is some fantastic steak! I’ve made it several times and now I’m making it for my mother’s 83rd birthday tonight. I know it’ll be a hit.

    • Reply
      Deseree
      January 13, 2018 at 9:33 pm

      Wow Cindy! Thank you so much! I’m flattered that you chose to serve it for your Mom’s birthday! Happy Birthday to her!

  • Reply
    Karen Beth
    December 1, 2017 at 2:50 pm

    I added quartered baby bella mushrooms to the sauce.
    Mercy…….and merci!

    • Reply
      Deseree
      December 2, 2017 at 9:57 am

      OMG. That is genius!

  • Reply
    cheri
    February 17, 2015 at 6:45 pm

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

  • Reply
    cheri
    February 15, 2015 at 8:51 am

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

    • Reply
      Deseree
      February 15, 2015 at 9:02 am

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

  • Reply
    sofie
    August 3, 2014 at 10:14 am

    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.

    • Reply
      Deseree
      August 6, 2014 at 7:27 am

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

  • Reply
    Gretchen White
    May 16, 2014 at 10:00 pm

    What side and vegetable dishes would you recommend?

    • Reply
      Deseree
      May 17, 2014 at 4:12 pm

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

  • Reply
    Megan
    April 10, 2014 at 9:35 am

    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.

    • Reply
      Deseree
      April 10, 2014 at 10:41 am

      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 http://www.countrycleaver.com/2013/07/grill-a-steak-without-a-grill.html. Hope this helps! :)

      • Reply
        embee
        January 15, 2015 at 9:50 am

        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 !!

  • Reply
    Vanessa
    April 8, 2014 at 6:16 am

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

    • Reply
      Deseree
      April 8, 2014 at 8:14 am

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

      • Reply
        tazein
        November 10, 2014 at 2:44 pm

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

        • Reply
          Deseree
          November 11, 2014 at 12:05 am

          You could use beef stock as a substitute.

  • Reply
    Rachel
    February 24, 2014 at 7:53 pm

    This was amazing!! My husband loved it!

    • Reply
      Deseree
      February 24, 2014 at 11:09 pm

      Wonderful to hear. Thank you!

  • Reply
    Deseree
    August 29, 2013 at 12:42 pm

    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. :)

  • Reply
    Dan K
    August 29, 2013 at 6:35 am

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

  • Reply
    Laura
    July 31, 2013 at 7:48 pm

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

  • Reply
    Peggy
    July 26, 2013 at 1:33 pm

    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 =)

  • Reply
    Aimee @ ShugarySweets
    July 25, 2013 at 8:42 pm

    Gorgeous steak :)

  • Reply
    Ashley - Baker by Nature
    July 25, 2013 at 8:59 am

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

  • Reply
    Jackie {Domestic Fits}
    July 24, 2013 at 9:24 am

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